John's vs. Tony Luke's

[otello]

i went to john's today at long last.  i'm still going with dinic's as my favorite, but dang that's a good sandwich.

the only problem i had with it was.... the sarcone's roll.  while i firmly believe that the flavor of the roasted sesame seeds on a sarcone's seeded roll will enhance any sandwich, sarcone's bread is too soft to really stand up to a roast pork sandwich.  by the time we got it to our car the bread had pretty much disintegrated on the bottom.  i'm thinking that sarcone's is really better for a drier sandwich, like a hoagie or at most a cheesesteak.  but a roast pork, roast beef or tripe sandwich is going to trash the bread.

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tell them you want it dry next time

[mrbigjas]

that's good thinkin.

but i like the juice.

oh the agony of being indecisive.

[otello]

that's good thinkin.

but i like the juice. 

oh the agony of being indecisive.

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when I say dry, I mean that they don't immediately put the pork in the roll, they let it drip for a couple of moments first. That said, the sandwich is by no means dry.

congratulate me on my 100th post.

[mrbigjas]

ok, congratulations! and if you've solved my dissolving roll problem, you will hold a place in my heart forever--just above the blocked artery that's sure to take my life at age 50 as a result of the pork...