Where’s the Italian beef? The Pepperoni Roll? The Pork Chop Sandwich? The fried fish sandwich? Beef on weck? Butter burgers?
I saw the article. It was huge (two pages) which is a lot for the USA Today.
I liked the part where they described the classics, discussed the traditional ingredients, gave popular variations and gave three locations in their opinion where they were the best.
They discussed and showed pictures of:
1: Chicago Hot Dog
2: New England Lobster Roll
3: New York Reuben
4: Philadelphia Cheese Steak
5: New Orleans Muffaletta
They devoted the other page to sandwiches that were conasidered cuisine’s cutting edge. The tended to be very expensive.
Paul E. Smith
I don’t know how many other people have read this, but I will tell you, it sounds like it was a page pulled right out of the Jane and Michael Stern playbook. Most notably, look at the specialty sandwich types, and how many repeats there are with recommendations of sandwich shops. But, nonetheless, this was a very enjoyable read, and I thought I would pass it along to fellow Roadfooders.
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