Spurred by Aaron Deacon's query I offer this observation:
Growing up in Houston in the late-70's-80's accustomed me to the easy availability of quality deli sandwiches. By deli, I don't mean Jewish. For some, if it ain't Jewish it ain't a deli. Oy Veh.
As a boy it seemed there was a Pakistani or Swedish deli for every block. Even "high quality"
Boar's Head meats and cheeses were available at nearly every supermarket. As opposed to Sara Lee/Hormel drek. Thanks Jewel.
Two specific Houston institutions spring to mind; Nielsen's Delicatessen
http://www.b4-u-eat.com/houston/restaur ... sv1083.asp
(I tried the actual Nielsensdeli.com link, but it appears broke)
and,
Antone's
http://www.antonesfamous.com/home.htm
Both have long, illustrious histories. Antone's went franchise(most think for the worse, but I still crave 'em).
It's probably Nielsen's iconic house roastbeef, special sauce, homemade white bread upon which I imprinted and ruined me for all that's come after. They also offer a mindscramblingly-good cinammony, pudding-like cheesecake. Plus pickle. Plus Dr. Brown's Black Cherry soda.
I'm also easy when it comes to Antone's prefering the freshmade "original" po-boy. I've attempted the simple combination of provolone, ham, capicola, mayo, and chow-chow at home but it's never quite the same. Their chow-chow's a secret recipe and the all-important bread is toothsome, crusty, fragrant i.e. not Gonella.
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There's a strong Swedish pastry/deli influence in Houston with
divers wannabe Nielsen's dotting the landscape.
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I assume with the Vietnamese population explosion(it seems the then predominantly white suburb of Alief where I lived while attending high school is now chockablock with the SE Asian diaspora) that finding a good banh mi shouldn't be all that difficult, either.
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That's just off the top of my head. I'll think more on this "tradition" and if anything seems cogent post later.