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Just around the corner from Flatbush Avenue’s mess of taco stands and pizza parlors is City Sub, a sandwich shop that is probably the only one in the area to offer capocollo and prosciuttini. The Italian bread is crunchy on the outside, chewy-good on the inside (even when toasted). Fillings extend beyond thinly sliced ham, turkey and salami to Cajun-style roast beef, crabmeat-and-shrimp salad, and tuna fish with scallions. With enough seating for about twelve people (the largest table is ominously right under a dartboard), this business is built for takeout, especially on weekend afternoons when the line has been known to go out the door. Don’t be deterred. The prep staff is quick; once you’ve ordered, it’s just a matter of picking toppings. Warning: If you’re going to pile on the tongue-numbing hot peppers, pick a sandwich with the muscle to fight back, like the chicken cutlet with smoked ham or the hot pastrami. — Stephen Bracco

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