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Sandwich City Series

Written by Biggie on November 14, 2013

Whenever I travel somewhere,  I try new places by eating where the locals eat, avoid  the chain restaurants. I look for the food that city is known for. I can probably eat it in Orlando, but there is nothing like going to visit a city and having that city’s sandwich.  I wanted to celebrate those cities and their delicious sandwiches.  The Sandwich City Series is my way of trying to show love to those sandwiches & their cities. The first sandwiches that came to mind were The Cuban Sandwich, the Cheesesteak and Pastrami on Rye.  Three of my favorite sandwiches and three sandwiches that represent their city’s well.

The Cuban

Courtney in Cuban

An all-time favorite sandwich of mine.  Whenever we would come down from NJ to visit family in Miami the first stop would be to a Latin American Cafeteria to enjoy a Cuban sandwich.  Something about that sandwich is just so delicious, and they do it right in Miami.

The Cuban is a sandwich that has roast pork, glazed ham, Swiss cheese, along with thinly sliced dill pickles.  The Cuban bread has mustard on it.  Once prepared, the sandwich is then pressed on la plancha to about 1/3 of its size. The cheese melts and the bread gets ally toasty and everything gets pressed together.

This sandwich was a common lunch for workers in both the cigar factories and sugar mills of Cuba. They would set up stands outside the factories and mills and sell them for lunch.  In the 60’s the Cuban sandwich became common in Miami.  There is great debate in Florida as to what city serves the official Cuban sandwich – Tampa lays claim to it saying their way, adding Salami, is the proper way of the Cuban.  Miami, on the hand, says that the Cuban is their sandwich and should be had w/o Salami.

You can see who Deli Fresh Threads thinks is the city of The Cuban! (even though the Tampa Cuban sandwich is very delicious).

The Cuban was made and pressed by David Babich Design


Cheesesteak Colleen

Philadelphia is the home of the Cheesesteak.  It was invented in the 1930’s by Pat and Harry Olivieri.  It started out at as chopped steak on a hoagie roll and then later on cheese was added to it.  You can order it wit or wit out (with or without onions).   Of course, if in Philadelphia you will have to try one or both of the Steak places: Pat’s King of Steaks or Geno’s Steaks, even though in Philly everyone has an opinion where the best Philly Cheesesteak is at.

I think there is no loser in that battle when trying to decide between cheesesteaks.  Just make sure to watch out for  the tasty juices when eating your Cheesesteak when wearing your Deli Fresh Threads.  You don’t want to get some on you, unless you want some for later.  :o)

If visiting Philly check out: VisitPhilly.com

Cheesesteaks was grilled up wit provolone by David Babich Design

Pastrami on Rye:

Pastrami Julie

They say some of the best deli sandwiches are made in the city that never sleeps.  Some deliciously cured meats (Pastrami, Corned Beef) are sliced thin and then piled high on tasty Rye bread.   It’s one of the many delicious things made in New York City.  Is it the water or the way NY Deli’s have been making sandwiches for all these years?  No one knows… or cares! They just know that if you go to NY, one of the things you must  try and eat is a Pastrami sandwich on Rye. Good luck putting your mouth around it with how high that tasty marvel is.

Pastrami on Rye was sliced thin and piled high by David Babich Design