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Iowa says loose meat. Maid Rite and Reed burgers were the best, but Reeds has disappeared. Too bad because they had some of the best ice cream to be found anywhere.
I agree with loose meat, but the pork tenderloin sandwich runs a close second.
Mustard only on a loose meat. Anything more is overkill.
Heh. My parents made it a point to stop at Taylor's in Marshalltown on our way to relatives in southern Iowa, nearly every trip. Years later, I was driving through with my mom and we stopped. She was so disappointed that the had started putting ketchup out as a condiment.
But, yeah, for me Iowa means tenderloin. Steamboat Gardens in Waterloo. Brietbach's in Balltown. Nick's in Des Moines.
Cheese Steak. The best around used to be "V and S" in Berks County, Pennsylvania. Sadly, it closed. The best Italian Sandwich, too. It helped cure DH of his vegetarianism. Once he had a taste of a V and S Cheese Steak....
I have to wonder where OP went and DIDN'T see French Dip... i've seen that everywhere, although i'm mainly east coast...
Yup, have seen this sandwich most parts of the country I've visited. I think what makes this "iconic" (FWIW) to California is the claim from Philippe's and Cole's of having invented it.
I’m from Rhode Island-influenced coastal Massachusetts 30 miles east of Providence. A submarine sandwich is called a grinder.
For Massachusetts, I’m going to have to go with the Fluffernutter. Peanut butter and marshmallow fluff spread on mass market white bread. It always brings back the kid Saturday morning TV advertising jungle “when you en-joy joy joy, your fluff and peanut butter, be glad you have enough for another Fluffernutter”. Not exactly haute cuisine.
My personal signature sandwich is the lobster roll. A New England-style hot dog bun grilled on both sides in butter. Lobster meat, a small amount of Hellmans mayo to bind it together, fresh squeezed lemon to adjust the acid balance.
I can only think of a few distinctive local sandwiches. I’ve been to either Geno’s or Pat’s in Philly for a cheesesteak to see what the fuss was about. The worst gristle and fat disaster ever. I had a couple bites and threw it in the trash. I had a soft shell crab sandwich on the Chesapeake that was memorable. New York deli Reubens with hand carved meat or the Montreal smoked meat equivalent are a favorite.
I’ve been to either Geno’s or Pat’s in Philly for a cheesesteak to see what the fuss was about. The worst gristle and fat disaster ever. I had a couple bites and threw it in the trash.
The fuss regarding the Philly cheesesteak is well earned, but not when it comes to Geno’s and Pat’s. My experience was the same — awful sandwiches at both places that I couldn’t bother finishing. It’s kind of like the “best of” rankings for Boston that list the Union Oyster House or for New Orleans that list Mother’s. The food is lousy at all of them, and none deserve any such mention.
Too bad you didn’t get a chance to try this at a good place like Jim’s or Cosmi’s Deli. And I’ve never had a good one outside of the Philadelphia area.
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