Since 1973, LaSpada's has been flinging sliced deli meats into waiting hoagie rolls with a deft touch. But meaty acrobatics are just one of the infamous sub shop's trademarks. The other is its method of sandwich construction. A testament to flawless hoagie engineering, LaSpada's first preps a giant, fresh-baked roll with mayo and mustard (or olive oil and vinegar, for the Italian hoagies). Next goes a thick layer of deli meat - Italian capicolla, salami, and sweet ham; USDA-choice roast beef cooked rosy pink; oven-baked turkey breast - before handfuls of fresh lettuce, tomato, onion, pickles, and sweet and hot peppers find their way atop. Finally, the mammoth constructs are encased with one last layer of cold cuts, carefully tucked in tight along each side of the roll. The sheathing not only preserves the proper ratio of meat-to-bun per bite but also ensures that none of the fine ingredients will tumble out prematurely. Genius!