Guido’s Pizza and Deli, 9755 Arrow Highway (at Archibald), Rancho Cucamonga; open Monday to Saturday, 10 a.m. to 8 p.m., closed Sundays

Guido’s Pizza and Deli has been around since 1991, always at the same location, Arrow Plaza in Rancho Cucamonga. Namesake owner Guido Sciortino retired in 2014 at age 75 and sold the business to Alex DeGioia and Marisa Furno, who promised to keep the sandwiches, add items from Furno’s native Argentina and restore pizza to the menu after a long absence.

I hadn’t been in since the changeover, but a friend ate there and told me he’d liked it. Some time later, trying to think of a place to have him meet me for lunch, I invited him to Guido’s. He initially had no recollection of having been there, then at my prompting replied, “the place I ate at a couple of years ago?” Personally I’m not sure it had been that long. Anyway, my memory for odd details is sometimes stronger than my memory for the important stuff.

Inside Guido’s, which is dinky, there are a couple of tables, but mostly it’s for takeout. Some Italian and, now, Argentinian grocery items are for sale, just as in the old days. Signs list the old familiar sandwiches, including the Guido and the Tony ($6 each), named for the Sciortino brothers, as well as some Argentinian sandwiches, empanadas ($2 each) and pizzas.

We got Argentinian sandwiches: the choripa ($6.50) for him, the milanesa ($9.50) for me. His had sausage, chimichurri sauce, lettuce, tomato and cheese; mine had country-fried steak, mustard, lettuce, tomato. mayo and cheese. The milanesa was large enough to hang over the edge of the roll.

Our sandwiches arrived split in half. After finishing our halves about the same time, I suggested we swap the other halves, and we did.

Also, after eating half the milanesa, he said he preferred his choripa. After eating half the choripa, I preferred my milanesa. Maybe swapping wasn’t such a great idea.

His conclusion concerning the meal: “Delicious, super-filling. If I come again I’ll go for the pizza.”

DeGioia, by the way, said Sciortino still makes his homemade sausages, just as he always has, and had just been in the day before.

I returned a week later with a different friend to share a pizza. This wouldn’t have been necessary as it turns out Guido’s also makes personal pizzas at half the size. Well, we got a full ($17) and got a split of the styles: the Putanesca (mozzarella, spicy tomato sauce, anchovies) for my half, the Neopolitan (mozzarella, fresh tomatoes, garlic) for his half.

DeGioia said he makes the best pizza in the Inland Empire. I wouldn’t go that far. But it was a good pizza, substantial, laden with cheese. We both thought it was salty, but we both had anchovy slices, so maybe it was just the anchovy and not the pizza. We each ate 2 1/2 slices of the pizza. I took home three slices and ate one per night the next three nights. That’s a pizza with staying power.