Quote:
Originally Posted by KCUnited
Unfortunately onions tear me up unless they're pickled or at the very least soaked in lime juice for a bit. So instead of a pickled red onion I went with the giardiniera but yeah for most everyone else onions would've popped it
Man this is where I think the Blackstone makes it easy. Cook the meat/veg, combine, lay the provolone over top to melt. Take the rolls and tent them over the top of that mess and use your long spatula to flip and smear it all together in the roll
Now the cheese sauce, thats my wifes world. She handles indoors, I'm on outdoor duty
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Ah, makes sense. The wife and I just reviewed you post and we're making plans for giving it a go. She too battles onions, so the giardiniera will be a fun thing to try. Thank you... That and I core-out the bread (the whole "portioning" and "low(er) carb" life, but it'll still be toasted on the Blacksone, in butter, and I'll savor each carb I ingest..