The sandwich, at least for a good many eateries in the Lewiston-Auburn area, is more than just meat and cheese between two slices of bread; it’s the prize meal that keeps customers coming back year after year. Chances are, if you’ve grown up or lived in the area for awhile, you’ve been to a few of those eateries. And it is also likely you’ve frequented a least one of the following: Sam’s Italian Food location in L-A, Luiggi’s Pizzeria in Lewiston, Georgio’s Pizza and Donut Shop in Auburn, or George’s Pizza in Auburn.

The Italian, Fergy, U.F.O., and grinder are all delicious and are certainly each their own sandwich. The Fergy and U.F.O. were both inventions of their respective eatery, and the Italian and grinder were brought to the area by Sam’s and George’s, giving patrons finger food selections from more southern New England areas.

In 1939 Sam Bennett founded Sam’s Italian Foods, making it the oldest of the four restaurants. General manager Mike Marcus says that while Bennet didn’t create the Italian sandwich, it is unique to New England. A good portion of the L-A area seems to love Sam’s version of this regional treat. So much so that for some who have moved out of state, will stop into one of the six locations in the L-A area for the popular sandwich whenever they return for a visit. At the time that the Sam’s began offering ham Italians in their first location on Main Street in Lewiston, they were a popular sandwich around the Portland area.

“A lot of our customers who have moved out-of-state over the years, as soon as they come back to the state, one of the first things they do is pick up an Italian sandwich,” said Marcus. “We even have people who stop in right off the highway to pick up Italians before they head home.”

The secret to a great Italian? Fresh vegetables, and of course, Sam’s own rolls which are made fresh daily.

“One of the keys to our product is the freshness of the rolls,” said Marcus.

Every once in awhile a customer will inspire a new menu item. In the ’80s that is exactly what happened at Luiggi’s in Lewiston. Then owner Louis Tallerico’s brother Frank had come up with a sandwich much like an Italian. Frank’s friend, Lewiston police officer, Arthur Ferguson began ordering the sandwich on sliced Italian bread with lettuce, a thick layer of mayonnaise, ham, cheese, tomatoes and onions and the Fergy was born.

“He used to come in all the time and that’s how he wanted his sandwich, so they called it the Fergy,” said owner Beverly Deroiser. “When he died my brother and sister-in-law brought Fergies to the funeral home.”

Luiggi’s opened it’s doors in 1953, making it the second oldest of the four restaurants we visited. They offer a variety of items like pizza, calzones, and spaghetti, but Deroiser says that the Fergy remains one of their most popular menu items. A regular order comes as two sandwiches, and for lighter appetites there is the option of ordering a small, which is just one.

“Another popular way to have it is toasted,” said Deroiser. “A lot of people also like bacon added, and pickles.”

The ham and cheese are sliced in house and all the vegetables and bread are fresh daily.

Georgio’s owner Margaret Hackett, says that twenty years ago the shop’s former owners came up with the U.F.O. (Unbelievably Filling Object). A toasted sandwich on a large, round roll with salami, ham, pepperoni, American and provolone cheeses, and topped with lettuce, mayonnaise, tomoatoes, pickles, and green peppers, can be made to order according to personal preference. It’s also available in a smaller version called the Satellite.

“We make our own breads here, and that is basically the secret to the whole thing,” said Hackett. “The U.F.O. is pretty much our signature sandwich.”

The sandwich and it’s smaller version, the Satellite were invented by former owners of the restaurant and Hackett says she sells hundreds of U.F.O.s a day. While we were wrapping up the interview, an order for 14 of the popular sandwiches was called in. Employees of the many surrounding businesses are a big part of the sandwich’s demand.

A grinder is essentially a sub that’s jam-packed with meat, veggies and cheese. In the 1976, George Stamboules, Sr. opened George’s on Center Street in Auburn, bringing the southern New England grinder to Maine.

Co-owner, George Stamboules, Jr. says the first difference people might notice is the roll used for this type of sandwich is different from an Italian roll; it’s crustier on the outside, perfect for toasting.

“Everyone makes their grinders different,” said Stamboules. “My father had worked at several places in the early ’70s in Rhode Island, and owned another place and that was how they were made there. (This) is our version of a grinder.”

Stamboules says one of the most popular grinders they offer is the Italian grinder, made with ham, Genoa salami, provolone cheese, lettuce, tomatoes

“These can be made with tuna, meatball, chicken parmesan, salami, ham, and sausage,” said Stamboules. “Really the difference is the crusty roll that is toasted in the oven and the cold vegetables that are added on after; a bigger sandwich with extra meat.”

Though the restaurant is known for their pizza, Stamboules says they have a number of customers that they know over the years, as soon as they walk through the door, are looking for hot oven grinders.

Terry Roy prepares one of Luiggi’s most popular sandwiches the Fergie.

Mike Marcus of Sam’s Italian Foods prepares one of their signature sandwiches the ham Italian.

Other popular sandwiches and where you can get them:

Coney Island Reuben – Heidi’s Brooklyn Deli, Turner Street, Auburn

Chicken salad sub – Union Street Market, Lewiston or Jami K’s Lewiston