Charleston chef Craig Deihl is one of our many charcuterie heroes. Since diners didn’t always order pork chops at his restaurant, Cypress, in the exact same ratio as they consumed the salumis and sausages that Deihl was creating with the rest of the pig, the chef came up with the brilliant idea to start up Artisan Meat Share. Members would receive periodic seasonal deliveries of whatever products Deihl and chef de cuisine Bob Cook whipped up to fully utilize the extra meat leftover after butchering.

This makes for a vast repertoire of fantastic cured meat sandwiches, and Deihl’s classic Italian sub is one of our favorites. Replicate this ultra-satisfying lunch in your own kitchen and take home the title of Sandwich Master.

“Growing up, I always loved getting them, so they’re nostalgic for me,” says the chef. “With our assortment of cottos and salamis to choose from, it was a given we’d do one.”