Originally Posted by GotGarlic
That is different from the recipe I use. Do you mind sharing yours, Munky?
Only if you post yours first GG.
Just kidding.What I usually do is have the butcher cut up a roll for me.
I've never been told how thick he slices it.He tenderizes it for me if he has the time to do so.Today he doesn't.Don't call the man.They are swamped.
I've always had them tenderized so that they are uniform in size so that they can all cook at the same time.