Quote:
Originally Posted by KCUnited
A quality Italian or French roll is important as well. It can't be too tough but needs to be sturdy enough to support the juice. A shitty roll can really **** you. Any top/bottom round or tip roast works well. I simply buy store/deli hot giardiniera because I put it on a ton of other stuff.
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Sound advice all, matter of fact I might just have to run to the store here in a bit and give it a try tonight