Earl wrote:
On Sat, 7 Apr 2007 19:59:42 -0500, jmcquown wrote:

Ted, think about how NICE it would be if you bought a roll of your
choice, for example a split "French" roll. Grilled a (thinly
sliced, maybe 1/4-1/2 inch thin slice from the butcher ) to fit the
roll. Darn they aren't hard to make and you can top the toasted
rolls with whatever you like.

You don't put a 1/2" thick steak on a sandwich roll. I don't
care what kind of steak it us. Now if you want to thinly slice a
cooked steak, that's a different story.

You've obviously never worked in a restaurant that served a true ribeye
sandwich. 1/4-1/2 inch is typical on a nice crusty "french" roll". I know,
I worked in one. It was delicious. Not every single thing has to be thinly
sliced deli meat. Not every restaurant is a "deli".

Jill