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Old 09-19-2013, 09:12 AM   #21
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Originally Posted by Rocklobster View Post
I didn't see a smoked meat on rye, a sub, grilled cheese, or a Po boy. Surely somebody would have claimed those to be theirs....
I was surprised they considered the muffaletta to be more representative of New Orleans than a po' boy.
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Old 09-19-2013, 10:25 AM   #22
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The po boy should have definitely been LA's sandwich.
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Old 09-19-2013, 11:04 AM   #23
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Pennsylvania has the pork and broccoli rabe sandwich??? Give me a break! The Philly Cheese Steak is iconic and synonymous with Philadelphia and Pennsylvania.

At least they didn't mention Primante's sandwich with french fries and cole slaw...

They gave some other state the cheese steak .... ? Maybe arizona?
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Old 09-19-2013, 04:57 PM   #24
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This site was linked from USA Today Online.
Lots of tasty looking sandwiches, one from each state plus DC.
50 States, 50 Sandwiches - Zagat
A friend who used to live in Japan told me that tinned spaghetti sandwiches are very popular in Japan. Now that sounds gross!
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Old 09-19-2013, 05:30 PM   #25
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I would have thought Iowa's would have been the pork tenderloin, breaded or unbreaded, but the Maidrite (which is the original Iowa loose meat sandwich) is probably more representative. I had one once, it was really salty.
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Old 09-19-2013, 05:36 PM   #26
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A friend who used to live in Japan told me that tinned spaghetti sandwiches are very popular in Japan. Now that sounds gross!
Have you tried baked bean sandwiches?

Cold baked beans on white bread with catsup or ketchup. I never know which one to use!

They were standard fare during the Great Depression. I still enjoy them once in a blue moon. A slice of raw onion and or crisp bacon is a nice addition.
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Old 09-19-2013, 05:40 PM   #27
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Have you tried baked bean sandwiches?
.
I have had a few bean burgers
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Old 09-19-2013, 05:43 PM   #28
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A friend who used to live in Japan told me that tinned spaghetti sandwiches are very popular in Japan. Now that sounds gross!
Is this served warm or cold?
eh, probably doesn't matter
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Old 09-19-2013, 08:04 PM   #29
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Well that was a great article. Most of those sandwiches looked absolutely delicious to me ... and of course now I am hungry !!

I saw some that I will have to make now so thanks for the inspiration !!
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Old 09-19-2013, 08:07 PM   #30
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I would have thought Iowa's would have been the pork tenderloin, breaded or unbreaded, but the Maidrite (which is the original Iowa loose meat sandwich) is probably more representative. I had one once, it was really salty.
I think the breaded pork and the Maidrite are a draw.

Indiana, I think, got the pork.

I'm glad Iowa's is a Maidrite. Grew up on them.
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