06/02/2026
Schedule first, and then the sandwich of the month little story!
La Villita Community Center Tuesday through Friday 11-6
(71 w Sahuarita Rd next to Sahuarita High School)
Saturday - 11-2pm Tractor Supply in Green Valley
It’s June. That means we have a new, exciting, and delizioso sandwich. On Mother’s Day just a few weeks back, I flew down to Florida to visit my mom. While traveling, I had a lot of time to think about the fun times I had growing up. When I was a kid, my mother always told us to get out of the house and not to come home until the street lights came on. There were a lot of kids in my neighborhood. So we all loved running around, playing games, and goofing off. Sometimes, we’d jump in the river and see how far we could walk upstream in the water. It was a pretty shallow river in most parts. We’d all work up pretty big appetites. But anytime my mother was making her meatballs and sauce, we’d flock to the kitchen, soak up the aroma, and just stuff our faces. If you just came from dinner at your own house, too bad. You’re sitting down to eat some meatballs.
As I grew older and started driving, I made more friends from different towns around us. Looking back, there were a lot of Italian kids I was friends with. Most of them had last names that were just plain old hard to pronounce. Naturally, we just had nicknames for everyone who had a crazy last name. One of my favorites was “Joey Bagodonuts.” Say it with me in your most Bronx
/Queens/New Jersey Italian accent like the Sopranos, “Hey, Joey Bagodonuts!”
Anyway, I wanted to come up with an Italian steak sandwich that just makes you want to say “Joey Bagonuts”. So I present to you, the latest sub/hoagie/grinder from the National Eats laboratory, the Joey Bagodonuts. It starts off with an Italian compound butter basted sliced sirloin, sauteed green and red bell peppers and onions, and Northern Italian dressing with melted provolone. Then we slather on a garlic-parmesan spread and an arrabiata tomato sauce. Want it spicy? Then, call it the Bronx Bomber, and we’ll add some Calabrian chilis to it.