While many people think that Bay Cities is the be-all-end-all Italian sandwich shoppe in LA, you ask anybody from the Northern Sector of the South Bay (Manhattan, El Segundo, Playa del Rey) and they’ll point you to Original Rinaldi’s in El Segundo. For this little city living under the shadow of Chevron, this deli has become the wheelhouse of El Segundo dining.
Originally owned by East Coast transplant, Mike Rinaldi, the new owners have been serving up succulent sammies for over 12 years. At first glance, it seems mildly out of place – an Italian deli, with sandwiches being served up by several generations of Cambodian and Thai staff? One bite from their dozens of esoteric sandwiches proves that these guys are masters of heroes, grinders, subs, clubs, and crazy-I-don’t-even-know-what.
Upon arrival, the diner is greeted with an ominously large board touting ridiculous concoctions, with even more ridiculous names. Here are some of the local favorites:
Airport Bergmann: Beef Meatballs, Pastrami, Pepperoni, Marinara Sauce, Mozzarella.
Chris Club: Grilled Chicken Breast, Mayo, Lettuce, Tomato, Avocado, Bacon, Cheese.
Iron Man: Chicken Parmigiana, Ground Turkey, Prosciutto, Marinara Sauce, Cheddar.
Pauly’s Special: Ground Turkey w/ Egg Whites, Mustard, Lettuce, Tomato, Pepperoncini, Mozzarella
Line-X: Andouille Sausage, Salsalito Turkey, Pepperoni, Marinara Sauce, Cheese
Chevy Andy (Spicy Andy): Roasted Chicken, Cappy, Bacon, Mayonnaise, Spicy Mustard, Lettuce, Tomato, Pepperoncini, Mozzarella.
Like I said, ridiculous. However, Rinaldi’s secret is somehow taking these odd elements (usually 2-4 different types of meat) and reconfiguring them in sandwich mode for depth and layering.
The Godfather (my personal favorite) is a stunning example of Rinaldi’s remarkable sandwich architecture. As you can see, this expertly crafted sandwich (shown above in 6” Roll version) is all about intense layering. The Core consists of three types of Italian meats (Salami, Cappicola, and Pepperoni) enhanced with the smoky robustness of sliced Ribeye steak – all surrounding a melted Provolone center. Exrta thin bacon is generously distributed throughout adding a savory, salty crunch. A bit of ol’ lettuce/tomato/mayo cools the spiciness of the Pepperoni, and the soft, locally made roll has just enough sweetness to balance. Below is an example of the sub in 12” roll form. Layering is still intact, only now the Provolone is melted across the top, creating a bubbly, delicious canopy of cheese, protecting all meaty goodness within…
All sandwiches come in two forms: a round 6” roll, perfectly engineered for deli meat stratification, or a 12” bun, best suited for odd shaped meats (meatballs, ground turkey, sausage, Chicken Parmigiana, etc). Delicious deliciousness. What more can I say? Go get one!
Original Rinaldi’s Italian Deli
323 Main St
El Segundo, CA 90245
(310) 647-2860
