Is there an art to sandwich making?

I'd say the key is making it as sloppy and as fast as possible. Customers tell me I make a great Reuben and a great meat-loaf sandwich, and that's because I pile stuff on. They're a mess, but they're popular. I've never tasted either, though; I'm a vegetarian.

You've never tasted the sandwiches that you're most popular for?

Nope. I was a vegan for four years, but there was this cute girl who worked the pizza counter at DeLaurenti, and I needed an excuse to talk to her, so I started eating pizza. We didn't last; now I'm a vegetarian.

What's the most difficult part of having customers watch you make their lunch?

I'll tell you what would make my job easier: a tattoo on my forehead that says, "The first Starbucks is a block north and they throw the fish under that big clock over there." But it's really nice when regulars come in, because I already know what they want, and we can converse while I make them a sandwich.

What do you do when you're not stacking Reubens?

I sing in a death-metal band called Sanctum.