Sunday, July 5, 2009

Rainy travels, part four: Those Milfordites make a damn good sandwich.

Upon arrival in Pennsylvania, Hall was determined to lay his hands on a hoagie.

Remember, we all went to college together outside of Philadelphia, so we know from hoagies. There's something about a Pennsylvania-made hoagie, with its soft, chewy roll, thinly-sliced cold cuts, and slightly plasticky cheese, that just makes Hall swoon.

And so, instead of searching out any upscale options for lunch on Saturday, we headed for the nearest deli, Jorgenson's. Hall ordered a turkey hoagie, but I went for a BLT, and it turned out to be one of the best I've had in ages.

I don't know if it was the sweetness of the soft white bread, the salty, just-crisp-enough bacon, or the juicy iceberg lettuce. Who cares? Whatever it was, the alchemy of the ingredients combined to make one damn good sandwich.

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