There are some places in RI that feel less like a business and more like a trip back home. The Sandwich Hut is one of them.
It all began in 1963, when Joe Tatulli, a World War II veteran, opened the original Sandwich Hut on North Main St in Providence with his brother-in-law. Joe was a machinist by trade, not a restaurateur, though there were family ties to that world. There’s no official word explaining why he took the leap, but family folklore suggests he was simply looking for something new to do. I like to think the truth was pretty straightforward: Joe was an entrepreneur at heart, and when the opportunity presented itself, he said yes. Side note: I think each of us could benefit with more yeses in our lives, but I digress. The original Sandwich Hut, which continues to operate today, began as a rental property before becoming something far more permanent for the family.
Eventually, Joe took over the business on his own. In 1986, the reins passed to his daughter and her husband, and today the third generation is running the show. Peter Kammerer grew up in the shop, working there as a kid, learning the rhythms of the place long before he understood what it meant to carry on a legacy. Like many other curious young adults, he left to explore the world for a while and then he felt the pull to come home.
When Peter returned, it wasn’t out of obligation. It was due to a feeling of excitement. He saw an opportunity to bring fresh energy to a beloved eatery while honoring what made it special in the first place. That meant expanding catering services, refining systems, and recommitting to the original vision: making everyday food beautiful. At its center, The Sandwich Hut has always been about caring for the community, and one of the most obvious ways to do that is by feeding people really good food.
I met Peter at a neighborhood meetup organized by the West Broadway Neighborhood Association. When we started talking about food, I was surprised to learn how close his shop was to my home—and that I had somehow gone seven plus years of living on the West Side without stopping in. I was determined to correct that and followed up with an email to set up a visit.
During the pandemic, Peter made what he readily admits was a slightly wild decision: opening a second location. The second Sandwich Hut at 245 Carpenter Street occupies a former social club in his own neighborhood. The building needed significant work, much of it designed by Tiverton-based architecture firm From [in] Form, and also includes a patio for al fresco dining. This year marked the third anniversary of the West Side location — a milestone that feels especially meaningful given the timing of its opening.
No matter which location you visit, the stories flow freely if you listen close enough. After more than six decades in business, customers often share memories while waiting at the register: first jobs, childhood lunches, family traditions. One woman recalled having her first date at the original North Main Street shop. She joked that while she might be willing to give up the husband (which she did, eventually), she would never give up her favorite Sandwich Hut order. These exchanges are a reminder that what’s happening here isn’t just transactional. It’s relational. It’s a conversation between neighbors, whether they’re from around the corner or across the state.
Peter returns often to a guiding principle: keeping Italian American classics accessible and affordable. That commitment comes with challenges — rising costs, shifting supply chains, staffing realities — but it remains non-negotiable. Supporting local producers is part of that equation. The Sandwich Hut works with Farm Fresh Rhode Island’s Market Mobile, sourcing ingredients directly from regional farmers and food producers. They also buy from trusted local partners like Sal’s Bakery, Narragansett Creamery, Wright’s Dairy, Stamp Farm, and Yacht Club.
Those ingredients are key in staples like the Old School Meatball Parm, a straightforward masterpiece that doesn’t try to be anything other than exactly what it is. During my visit, I opted for the Muffaletta — a celebratory nod to the New Orleans classic — stacked high with sopressata, smoked mozzarella, olive salad, arugula, tomato, oil, and balsamic on two slices of focaccia. While I am firmly in the gluten-loving camp, the menu does offer gluten-free options, making sure no one is left out of the delicious sammy experience.
Regulars are very loyal to the classics, but Peter enjoys experimenting, too. Specials and limited-time combinations test the palates, and if customers respond, they stick around for a bit. One such creation, The Supreme, takes the Old School Meatball Parm and adds homemade pesto and hot peppers — a small twist that keeps things interesting without straying too far from the traditional version.
The real secret to The Sandwich Hut’s longevity isn’t growth or expansion. It’s consistency. Showing up. Staying open. Making good food even when things get tough. For Peter, being there through thick and thin matters — not just to him, but to the people of Providence who count on this place.
As for what’s next: possibly another location. Definitely more catering. Always the balancing act between honoring tradition and making room for what’s new.
As I wrapped up my conversation with Peter, a customer leaned over with what might be the most succinct review possible: “The Sandwich Hut is the best.” Hard to argue with that. More than a place to eat, it’s a good neighbor, sponsoring Little League teams, investing in the neighborhood, and continuing to nourish a community one sandwich at a time.
Menu and hours for both locations at thesandwichhut.com. Follow Dennise on IG @TheAdventurebroad