Tue
Jan 14 2020
01:38 pm

Bitter Southerner: In the mountains of East Tennessee, folks have a particular fondness for a sandwich that’s spent a few seconds in a Fresh-O-Matic steamer. Knoxvillians know that soft-bread love in their bones, but nobody seems to know exactly where it comes from. (link...)

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xmd's picture

Nothing like a steamed turkey

Nothing like a steamed turkey on dark with provolone and mayo. Luckily there are still a few around but they are harder to find. Sam and Andy's out in Farragut is still my go to place.

WhitesCreek's picture

I pumped the roll steamer for

I pumped the roll steamer for every hamburger I served at my grandfather's butcher shop in Dublin, Ga. My 12th year was interesting and the burgers were awesome.

Rachel's picture

Ham and smoked cheddar on

Ham and smoked cheddar on long dark with mayo, please.

PM Parris's picture

Another Interesting Food Topic

Turkey with pepper jack and mustard on dark for me. Growing up locally, I though this was how "hoagies" (using that term generically) were made. I was taken aback when I went to UT and found what would now resemble a sandwich from Subway being sold at "Sub Station II" near campus. Even more weird, some folks thought that was normal! I mean, who knew that such sandwiches weren't all steamed with no vegetables, oil, and such? Interesting article on an esoteric topic.

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