WOW! Thanks! I don't know how I've missed that one! I'll disect that thread, try the tips sometime over the next few days and report back!
I think we've met on Foods of the World forum!
1902 Giovanni Amato began making this bread and selling it to shipworkers. He brought the recipe from Italy.
It has a different texture than the breads we in the US consider to be "Italian" in that it has a fine crumb and isn't crusty.
When considering the origin of this bread and the fact that one small bakery in Maine produces 10,000 Italian sandwich rolls per day, it has to be a fairly simple secret and I have to remember to not over think this! I think there are 3 bakeries in Maine producing these rolls. Amatos, Bottos and Nappis.
Let the experimentation begin!
Thanks again to you both! kate