Santangelo's

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Michael Hoffman
Double-chop Porterhouse
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2011/05/26 19:03:38 (permalink)

Santangelo's

I'll tell you this Joe Rogo, that pork and rabe sandwich looks out of this world wonderful.
#1

9 Replies Related Threads

    1bbqboy
    Filet Mignon
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    Re:Santangelo's 2011/05/26 20:52:08 (permalink)
    why do they put the cheese on the bottom?
    #2
    Greymo
    Filet Mignon
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    Re:Santangelo's 2011/05/26 21:10:49 (permalink)
    I assume that it is on the bottom  because it is  the least important part of the sandwich.  Actually,  my  favorite   pork and rabe sandwiches doe not enven include  cheese.  However this sandwich  looks   gtreat!
    #3
    joerogo
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    Re:Santangelo's 2011/05/26 21:18:19 (permalink)
    Michael Hoffman, If it is at all possible.....it tasted better than it looks!
     
    1bbqboy, If I told you why.....I would have to kill you  Even in the "well known" Philly places the cheese goes on the bottom.  It does help preserve the bun.  This is a very juicy sandwich/zep/hoagie.
     
    Greymo, The only thing that could make it any better would be sharp provolone instead of deli style.
     
     
    #4
    1bbqboy
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    Re:Santangelo's 2011/05/26 21:37:12 (permalink)
    I like soggy buns.
    #5
    Greymo
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    Re:Santangelo's 2011/05/26 21:41:08 (permalink)
    I am sure  that you would be the one guy who likes  soggy buns!
    #6
    1bbqboy
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    Re:Santangelo's 2011/05/26 21:56:29 (permalink)
    melted cheese and soggy buns. A match made in heaven.
    #7
    Greymo
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    Re:Santangelo's 2011/05/26 22:01:40 (permalink)
    Well,  that is not how we do it back East!
    #8
    1bbqboy
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    Re:Santangelo's 2011/05/26 22:39:01 (permalink)
    that's what my wife said.
    #9
    joerogo
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    Re:Santangelo's 2011/05/27 07:40:26 (permalink)
    I draw the line at saggy buns.
    #10
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