February 18, 200818 yr Philly Cheese steak YES!!!!!!!!!!!!!! :ylsuper::ylsuper::ylsuper::ylsuper::thumb::thumb::thumb: :dancingpa:dancingpa:dancingpa:dancingpa:dancingpa
February 18, 200818 yr Turkey "Double Decker" at Camp Washington, (Cincinnati) also the same thing across the street is pretty good. The owners are brothers.
February 18, 200818 yr My favorites are a Rueben, shrip po' boy, lobster roll, and a tuna salad on toasted bread. I do want to try a Primanti Bros. sandwich from Pittsburgh. It looks awesome!!!
February 18, 200818 yr If I'm ever down that way, we'll have to get together and have one. I absolutely love Cubans.Done deal. :thumb: Just went down to Andy's and picked up a large.
February 18, 200818 yr I do want to try a Primanti Bros. sandwich from Pittsburgh. It looks awesome!!!Been there. Done that. It's a heart attack on bread. Absolutely amazing. There's also a place in Carnegie, that makes a killer Pittsburgh style sandwich.
February 18, 200818 yr Alright, now some of the very best sandwiches started right here in America.... Let's not forget the very best (which some say started here in the 'Ville)....the cheeseburger....it's hard to top that one. Some of my personal favorite sandwiches: The Reuben - you have to start with a good rye bread....one with some good color (which entails flavor as well)...also a stout sauerkraut (Boar's Head works nicely), Russian Dressing, corned beef, and a thick slice of swiss cheese.....now, what I like to do is put the corned beef and sauerkraut in a skillet work them up....what I do is coat the outside of the rye bread with some melted butter put that one piece buttered side down in the skillet, then put the slice of swiss cheese on it.....follow that with the corned beef and sauerkraut...put some Russian Dressing on the meat...then top with the other slice.....flip over and press the sandwich with a plate and a can of soup.....a very nice toasted Reuben....
February 18, 200818 yr Being a New Yorker - I love a Hero Sandwich or Sub - it originated around the late 19th century in New York, it starts with a crusty Italian bread (my grandfather said when biting into a sanwich it should bite you back). Then you must a use a nice Provolone, preferably from Wisconsin...with the Hero it is usually two different italian meats (most often pork) ie....capicola, prosciutto, or salami...add some roasted peppers, olive oil, vinegar, and shredded lettuce......this sandwich is a beauty..
February 18, 200818 yr The Philly Cheesesteak this one is a tricky one....and traditional Philly is made with CheeseWhiz....I don't care for that. I like to use a traditional provolone, with lettuce, tomato, mayo, sauteed onions, and mushrooms. Toast the bread, put the mayo on it, with the lettuce, and tomato....grill the meat, mushrooms, and onions....when done, top with the provolone until melting....then scoop all of that loveliness onto the bread....enjoy.
February 18, 200818 yr Boston Scrod - this one is a Louisville favorite....take a nice piece of COD, put it in some seasoned flour, then dredge it in milk...then coat it with GoldenDipt breading...fry it at 350 for about 3 1/2 minutes....sprinkle some Cavander's on it, put it on rye (see above rye) with some tartar and ketchup.......
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