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It's weird, but notice how some places "scoop" the meat into the bun, where at others they throw the bun upside-down on top of the meat on the grill, and then turn it over?
I like the latter (the way they do it at a place in Princeton) - the cheese stays together longer than the chopped/mixed method UT was talking about.
But I much prefer cheese whiz. I don't like how Jim's spreads it on the bun before stuffing the hoagie; Sonny's on Market St. pours it over the steak. Yum.
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