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@ButterButter: I can't help you with the origin of the St. Paul sandwich but thanks for reminding me of it! It's been years, even decades, since I had one but it was my "sober up so I could drive home" late-night snack many times. I usually got mine on the South Side and it was on white bread, not a bun.

Another native St. Louisan here (wish I could go back there), adding her voice to the Imo's chorus. I've had better pizzas, sure, artisan potato, Neapolitan pizza margherita, blahdy blah blah.

But Imo's is one of those memory foods for St. Louisans like toasted ravioli, gooey butter cake or an Amighetti's special. I remember going to an Imo's on Hampton Avenue with my parents after a college hockey game at the Arena. It was a special treat.

By the way, my brother says that one good thing about wearing dentures is that you can't feel it when the Imo's burns the roof of your mouth. Ha!

Nance's Sharp and Creamy mustard. Like a creamy Dijon. I like it with a slice of ham, apple, and cheddar on toast. Yum!

That's just amazing!

"Napoleon" pizza. HA! What a dork.

One thing I'll say for him, he's got a rich business partner, whoever it is.

Anybody who sings the praises of Steak 'n Shake is all right by me. Sadly, I am Takhomasak-deprived as the closest Steak 'n Shake is 300 miles away.

I like to make my version of a Cubano sandwich: whatever bread I have on hand smeared with a mixture of mayo and spicy brown mustard, deli turkey and ham, kosher dill pickle slices, and swiss cheese. Toast the bread and stack the ingredients on each slice. Heat open-faced in the toaster oven until the cheese is melty. Smush the two sides together, slice in half, and enjoy!