Think God, I live in the Sub/Steak sandwich capitol of the world. We have them everywhere and they put the Subway's and Quizno's to shame and out of business. Everytime I travel to back to NC I have to take a !/2 dozen with me. The other day I was at the outer banks and Ginger at Franks and Fran tackle shop begged me to bring her some from Claymont Steak shop on my next trip.
Okay, excuse me very much if I'm a total ignoramous on this one, but what the heck is the difference in any of them. Isn't it all, you know, meat and stuff on bread??!!
Okay, excuse me very much if I'm a total ignoramous on this one, but what the heck is the difference in any of them. Isn't it all, you know, meat and stuff on bread??!!
Technically, you are 100%, but don't tell the hoagie people from philly, or the sub people from NY, they will differ. The only difference I know of is I always thought Grinders were heated in the oven.
No... the flour used in a Grinder roll is made from the bones that giants grind.... hence the term "Grinder"!!
I had a ho-made ham & swiss sammich with Weber's mustard on NY Rye bread & cheeto's on the side. Big glass of cold diet coke so the calories from the cheeto's are negated!!!