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Old 02-23-2013, 05:18 PM   #11
orion7144's Avatar
Nov 2012
Cinci, Oh
Posts: 336
Liked 31 Times on 27 Posts

Nothing beats a well prepared Philly cheese steak in downtown Philly. Or does a calzone count as a sandwich? lol

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Old 02-23-2013, 05:29 PM   #12
Jan 2011
Lee Summit, MO
Posts: 280
Liked 11 Times on 9 Posts

BBQ brisket on Wonder bread at Arthur Byrant's in KC.
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Primary- :-(

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Old 02-23-2013, 05:30 PM   #13
NivekD's Avatar
Dec 2012
West Jordan, Utah
Posts: 661
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Love the Reuben at Jason's Deli.

Bottled: Mexican Cerveza, Irish Stout, some Blue Moon clone, Pepper Ale, Full Hard Lemonade, Russian Imperial Stout, My first attempt at Mead (JAOM), Black Pearl Porter
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Old 02-23-2013, 05:40 PM   #14
Jan 2013
Double Springs, AL
Posts: 199
Liked 25 Times on 16 Posts

I've eaten some truly great sandwiches in my life. There was that Reuben I found in some hole-in-the-wall deli in Atlanta. There was that pastrami and swiss on rye I had at McAlister's Deli, a chain here in the southeastern US. I've eaten at Earl of Sandwich in Downtown Disney, and that was amzingly good. I've made a couple at home that were pretty awesome. But the very best sandwich I've ever eaten, hands down, was a muffaletta at the now-defunct International Deli in Tuscaloosa, Alabama. It was on the strip, just blocks from the university. I was a kid, maybe 10 years old. My dad took me. I have never had a muff that good ever since, despite looking in many places. It was unforgettable.
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Old 02-23-2013, 05:49 PM   #15
JohnnyO's Avatar
Dec 2008
Hamden, CT
Posts: 8,997
Liked 917 Times on 857 Posts

At a deli on Long Island, ai used to get a Manhattan. It was hot roast beef with gravy and melted mozzarella on a garlic hero.

I miss that sangwich.
Fermenting: Bohemian Pilsner, Rare Vos clone
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Old 02-23-2013, 06:11 PM   #16
May 2012
Posts: 68
Liked 9 Times on 7 Posts

Bahn mi from the pickled carrot in Denton TX.

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Old 02-23-2013, 06:21 PM   #17
Apr 2009
middle of nowhere
Posts: 1,910
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Old 02-23-2013, 07:28 PM   #18
Airplanedoc's Avatar
Sep 2011
Illinois, Outside the peoples Republic of Madigan
Posts: 1,903
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Man, I have a few

Hot Dipped Italian Beef -- Sometimes I throw a slice of Smoked Provolone

Pastrami and Swiss on Rye

Really can't go wrong with a good Pulled Pork either.

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Old 02-23-2013, 11:46 PM   #19
Oct 2012
, Delaware
Posts: 144
Liked 8 Times on 7 Posts

Wow...this has been generating a lot of good conversation!

In reply to several posts:
I have had a bahn mi before at a local bahn mi restaurant. I have actually seen a couple shows on food network talking about them specifically and have gotten a little obsessed...

I live in Delaware, which is a stone's throw away from philly, and those are some fantastic eats! Although, i can get some as good or better here in DE, so i done need to go all the way there.

Hot pastrami sandwiches are awesome, especially from a goood kosher deli. I've never been to the west coast to tell, but id pit a good east coast kosher pastrami against west coast any day.

That muffaletta......drool......thats next on my list of sandwiches to make after the bahn mi.

And about the mydrunkenkitchen thinkin that was a mydrunkenhomebrewtalk post ... but stiill funny.

Roast beef with gravy....that just, yes please!

Rubens are about the ultimate concoction of delicious...sauerkraut, corned beef, dressing, swiss on rye....nothing about that is even "just OK".

Pulled pork is a very touchy subject with southerners. Having grown up in rural VA, i know that pulled pork varies from region to region and people get adamant that theirs is the best. Personally, i think they're all good

Thanks for all tye feedback! Keep it coming!

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Old 02-24-2013, 12:09 AM   #20
Feb 2012
auburn, georgia
Posts: 786
Liked 110 Times on 72 Posts

If you have ever been to Pittsburgh there is a restaurant in the " strip district" called Primanti Brothers. The strip is where all of the produce for the area arrived by boats on the river and then distributed by truck to the grocery stores. The drivers wanted a meal that they could take on the road so the restaurant developed a sandwich that fit the bill. It starts with a thick hand cut slice of Italian bread then your choice of meat (my preference is the hot sausage patty) then thick cut fries then cole slaw and finally another slice of bread. All of this wrapped in butcher paper. Once you start to eat it, you cannot put it down. It pairs great with an Iron City beer.

If you ask for anything to be left off or on the side they would politely (in a Pittsburgh kind of way) tell you to get the hell out of their restaurant. Think soup nazi from Seinfeld.

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