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Gett'n back to topic. Finally got around to trying the noted burger.
I agree. For fast food it was as good as it gets in recent memory.
I guess they sous vide 'em to medium, & I'm guessing grill just enough to mark 'em. Ship 'em to the restaurant in the sealed sous vide bag wherat they deep fry 'em for a minute or two before serving.
Particularly cheap? Eh, not bad for what ya get TBH.
And a side note:
@DarisPakar Yup, I have had Cuban Sammiches.. SWMBO grew up in Miami, & schooled me a bit, then went to a local shop that sells 'em, & got schooled on 'em some more by the owner who's from Cuba by way of Miami. Do ya put genoa salami on 'em in the true Tampa style, or do ya do 'em Miami style? Gotta have the right bread to be just right is one thing I learned as well.
 
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Heck Dave,
Ya ain't that far from me when the weather's nice.
Ya can get the real deal.
@mikeyMarine @DarisPakar Think the guy gets his bread from Miami shipped every day or two, & yeah. Lard. Tasted it right off and it influences the texture.
Foodie? Eh, never thought of myself as such. I'm really more of one for "Peasant Food" than haute cuisine. I did cook professionally more than a bit (pays for beans) & learned some basics from my dad who took a cooking class then taught me what he learned, & went from there..I'm fat. I like to eat so it just kinda all adds up. 😁
@DarisPakar The Muffaletta does indeed look like a mouthful, & familiar. Think I've run across it before, but tough to say cuz I did work a couple places building sammiches and a couple italian food places, so may have just been a similar OMIGAWD stacked sammich. Thanks though. I think I'll poke around & see if there's an outfit around here that does one, or build one & split it with SWMBO,

In return for this sammich of wonderment I offer you a humble and simple French lunch Staple...The Jambon Beurre. There are a few variants, but at it's heart it's three ingredients. Butter, Baguette, & Ham. Ideally you have Parisian Ham, a boiled ham, a proper crisp baguette (there are many bad ones, & few proper ones around here), & salted butter, preferably from grass fed cows, but any will do.
Of those I am most likely to compromise on the ham. I can get that around here, but it's a bit pricey (not too bad) and keeps poorly once sliced. I usually use Costco's Kirkland pre sliced stuff. Works a charm. You can add mustard, &/or cheese if you like but with a good baguette, & butter I've found there really is no need. SWMBO and I use these as part of an appropriately French picnic out to the Cascades, & find an appropriately windswept vista on a fireroad to enjoy said at times. Making the Jambon Buerre while keeping things from blowing away is part of the adventure of course.

Maybe "Hot Pockets" will come out with a Cubano. 2 minutes in the Nukavator.
 
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