So, I was wondering, LA and Chicago 'hounds, particularly you transplants from one area to the other:
what precisely distinguishes Los Angeles' own "French Dip" (Coles', Phillipe's) from a Chicago "italian Beef" sandwich?
This is for a friend; I don't eat no cows no more; but having asked, and thought about it, there's a TURKEY F.d. at Phillipe's; does anyone anyone make an "Italian Turkey Dip" (like an Italian Beef sammich, only w/ turkey) in Chicago? (I realize that this may be heresy to some in the city once referred to as "Hog Butcher to The World", but hey, I was there last week and saw people eating alfalfa sprouts, for goonesssake...)