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Porkroll-egg-cheese sandwich
I am reading a book called "Luncheonette" by Steven Sorrentino about his
family's diner in West Long Branch, New Jersey. The diner's specialty is a porkroll-egg-cheese sandwich. He pretty well describes how it is made, but I am not clear the type of meat that is used for the "porkroll" part of the sandwich. Anyone have any ideas? Thanks Tom |
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