Co-owner and chef John Fimmano hails from Southern Philly, submarine capital of the world. His sandwich shop, Shut Up And Eat, opened in 2012 after a brief food cart stint, bringing enormous, cold cut-jammed hoagies to deep Southeast. Size matters at SUAE, especially in their meatball sub: each of the softball-sized ground rounds packs veal, pork, and beef, all lightly sauced, draped with whole basil leaves and coated in a bubbling veneer of Parmesan, Asiago, and provolone cheese. The obscene meatball girth demanded the heftiest bread, and Fimmano made the right choice with a custom-crafted 12-inch submarine roll from Pearl Bakery. The bread re-inflates after each bite, absorbing the meatball and tomato juices like a sponge, and lends itself for dipping in an equally supersized saucer of marinara sauce.