Marsh
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Total Posts:
39
- Joined: 10/23/2002
- Location: Beaumont, TX
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New England Rolls
Thu, 11/6/03 9:40 AM
( permalink)
I have seen pictures of "lobsta" rolls. It looks like a Poboy roll with the top split instead of the side and the side cut off and butter toasted like out Texas Toast. Or is it soft? I used a Gambino roll when trying to create it. The Gambino along with Leidenheimer is to poboys and muffulettas as Amoroso is to cheesesteaks. Gambino puts out a decent King Cake as well, but I usually get one from Rao's, but I digress. Is the New England rolls soft and squishy or crusty like French bread? And are there any subs for the bread here in Texas?
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