Bob wrote:
> Nancy wrote:
>
> > This program was pretty entertaining, but not thorough, by a long shot.
> > Glaring omissions (that I'm aware of, but certainly there are more)
> > were any mention of the midwest's famous pork tenderloin sandwich,
> > along with Miami's Cuban sandwich.
>
> You're right, those *are* glaring omissions.
>
>
> > They showed mostly sandwiches that have had a lot of press already -
> > lobster rolls, those Pennsylvania hoagies (can't remember of it's
> > Philly or Pittsburgh), Kentucky's "hot brown," the Philadelphia
> > (Cheese) Steak Sandwich, Chicago's Italian Beef, and a couple from
> > Louisiana, although I don't recall what they were at the moment.
> >
> > They did show that thing with white bread, meat, French fries, and
> > coleslaw all in one. Didn't look real easy to eat.
> >
> > They had a sampling of ethnic sandwiches - muffalata and falafel.
> >
> > They might have included one or two from California....
>
> Were Reuben sandwiches included in the program? If so, were they open-faced?
> Made with pastrami?
No Reubens.
>
> How about Croque Monsieur or Croque Madame? Monte Cristo sandwiches?
Nope.
>
> Damn, I don't want to pay $29.95 for a transcript, but I'm really curious!
>
> Bob
N.
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