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  1. #71
    Bourbonian of the Year 2009 and Virtuoso
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    Re: American Sandwichiana

    While not american, Argentina has a great sandwich down here in Mendoza called the Lomito. This has beef tenderloin grilled on a thin bread with their special mayo, lettuce and tomato. But always order the Complete Lomito. With ham, cheese and a fried egg on top. You canīt eat the whole thing. Costs about $3 īCompleteī.

    Randy

  2. #72
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    Re: American Sandwichiana

    Quote Originally Posted by doubleblank View Post
    But always order the Complete Lomito. With ham, cheese and a fried egg on top. You canīt eat the whole thing.

    Randy
    Randy,

    Sounds like a challenge to me!

    Scott
    "I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day" - Frank Sinatra

  3. #73
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    Re: American Sandwichiana

    I have waited and waited to respond but the time has come. Being from Philadelphia, I can tell you that there is no reason to go past the Philly Cheesesteak or Hoagie. When made right they are a true treasure.

    Unfortunate for me that out here in SoCal they are impossible to find made right.
    Emancipate yourself from mental slavery. None but ourselves can free our minds.

    Bob Marley.

  4. #74
    Bourbonian of the Year 2002 and Guru
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    Re: American Sandwichiana

    A lot of things don't travel well. For example, sub shops along the Jersey shore make the best subs ever. What makes them better than Subway or Quizno's or any other sub shop? I mean, a sub is a sub, right? Hell, it's just lunch meat. But there's something about them, to the point where I went into a chain place in an airport once, and it was either called Jersey sub or they said something that led me to believe they were trying to emulate Jersey subs and, by God, they got it right. Delicious.

    Though not a sandwich, crawfish are a good example. You can get crawfish up here, but they don't even come close to tasting like they do in Louisiana. And don't even get me started on the crawfish that's coming in from China. Truly vile.

  5. #75
    Bourbonian of the Year 2011
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    Re: American Sandwichiana

    I don't think the Cuban sandwich was mentioned. I have never had this in Cuba (never been there, no desire to) but I have in Miami. This is a good example of an elegant, light sandwich. It is some slices of fresh pork and ham, a layer of cheese, a pickle of some kind I think and a dab of mustard on a characteristic crusty roll. Very nice and I was told there it was invented for a late night snack, after a night in the clubs or bars. Ole!

    Gary

  6. #76
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    Re: American Sandwichiana

    Gary,
    There is a Cuban place in Key West that makes the very best Cuban sandwich. The Sangria is superb also. It's called El Siboney (spelling).
    Joe
    Colonel Joseph B. "Bourbon Joe" Koch

    "Bourbon.....It's cheaper than therapy!!"

  7. #77
    Bourbonian of the Year 2011
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    Re: American Sandwichiana

    Thanks Joe, I will check it out if I ever get there. That is one of the places on my "must visit" list.

    Gary

  8. #78
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    Re: American Sandwichiana

    Throughout my railroad carrier I stopped at many places in the St. Louis area. One of them in East St. Louis was a BBQ joint which sold BBQ snoot sandwiches. I have eaten many of them in the past and my mouth is watering now thinking about it. I knew there was something useful you could do with a pig nose. They always said boil the snot out of it.

    bj

  9. #79
    Enthusiast
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    Re: American Sandwichiana

    Quote Originally Posted by Gillman View Post
    I don't think the Cuban sandwich was mentioned. I have never had this in Cuba (never been there, no desire to) but I have in Miami. This is a good example of an elegant, light sandwich. It is some slices of fresh pork and ham, a layer of cheese, a pickle of some kind I think and a dab of mustard on a characteristic crusty roll. Very nice and I was told there it was invented for a late night snack, after a night in the clubs or bars. Ole!

    Gary
    Gary,

    I think you're referring to a medianoche (midnight) sandwich which is slightly different from a classic Cuban sandwich. The primary difference is the bread. A medianoche uses a smallish sweet eggy roll and a Cuban sandwich uses Cuban (duh!) bread, which is similar to French bread. The medianoche is more of a late night snack, as you mentioned, while a Cuban sandwich is generally larger and a meal in itself.

    -Kevin

  10. #80
    Bourbonian of the Year 2011
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    Re: American Sandwichiana

    Thanks for this, I think I had the Cuban sandwich right but not the part about the late night snack, which refers to the other sandwich you mentioned. Actually I had the Cuban sandwich a couple of weeks ago for lunch at David's in Fort Lauderdale and it was as I described it and you did, the one with the French-style bread. But they didn't press it on the grill this time (or hardly at all), and I felt it wasn't nearly as good as when pressed. Later, someone told me some people do prefer it not pressed.

    It indeed is a sizable meal, with the chips sprinkled over and a beer it lasted me until well into evening. (Beer: Presidente which I thought from previous trips was all-malt but perhaps never was since the side of the bottle referred to barley malt and adjunct of some kind. Still a good product but then in Fort Lauderdale given a choice I'd take a "mojito" )

    Gary

 

 

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