Posted on 12/23/2022 2:16:25 PM PST by DallasBiff
Many American sandwiches can only be found in one very specific location or region (or restaurant), but even those that have ventured beyond their birthplaces are generally best enjoyed in their original context. Sandwich history can be layered and complicated, but, like a good sandwich, rarely dry. American sandwiches are often surrounded by unexpected controversy, and naming the definitive version of any one of these sandwiches will almost certainly spark an argument. Argue if you will, but let’s argue it over one of these 20 American regional sandwiches:
(Excerpt) Read more at lonelyplanet.com ...
The best Philly cheesesteak I’ve had was about 40 years ago — in Philly. My (then) father-in-law was a Baptist deacon and you never EVER even walked into a bar.
But he’d break his own rule sometimes to pick up Philly cheesesteaks to bring home.
Something else I had there that I loved was something I’ve only seen one other time — in Anchorage. IIRC it was in a hoagie roll, eggs (scrambled, I think), green peppers, and onions. It was delicious.
It also has a strong claim to inventing said burger. They also serve green chile cheese onion rings which are quite tasty.
lolz. I had moved away since the 90s, but never heard of a MIL. Chili + tamale = heartburn, yeah i can see that.
LOL... you win the internet today.
“Green chile cheeseburger or Albuquerque Turkey from New Mexico.”
YES!
No, I don’t care at all for this regional stuff in that article. Just look at the bread in the pictures for example. That bread in most of those pictures is trash
No, I’m in San Diego. Use to get them at the Embargo Grill, but they didn’t survive the lock-downs. I’m still looking for another place.
“But which version of Cuban sandwich?”
Con carnitas.
8^)
5.56mm
That’s known as a Beef Commercial in most of Minnesota. Supposedly it was the favorite of traveling salesmen. It’s my favorite. Nothing beats mashed potatoes slathered in beef gravy with tender roast beef.
And oh, see my post 32 on “Tavern Style Pizza”. I am on some Chicago pizza forums and there is arguing all the time. (Of course!). Want your opinion.
Cuban and Reuben.
I’m on the south side, we had many great pizza places to choose from. We always thought thin crust was the way pizza was supposed to be, and we never referred to it as tavern style, maybe thats something the younger generation came to call it. Deep dish pizza wasn’t a big thing, and stuffed from Giordanos was always overrated, don’t understand how it became to be Chicago style, seems popular for outsiders who visit.
We have different tastes. Italian sausage to me is incomplete without a good tomato sauce, whether it be on a pizza, in lasagna, or in a grinder. Meatball and Provolone sounds great, but it too would benefit from a good tomato sauce.
I have no use for apple juice when a Mexican Coke or an 805/Yuengling/Peroni beer is available. But, as you like.
“Tampa”
Ybor. My birthplace.
Bkmk
Plant 78
Missing hoagie, gyro, and south philly steak with whiz
Reuben or a Philly Cheesesteak.>>>or hoagie. Rueben should be on there and corn beef or turkey special with the slaw and russian dressing. also hot dog and burgers are classic.
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