First experiment here using a 1.5# steakhouse marinaded tri tip from Weis. A few lessons learned. I should have paid closer attention to the grain on the cut before I sliced it. I should have sliced it thinner as I couldn't get it chopped up on the griddle. Pre-freezing and slicing on a machine very thin would be better. I also don't use metal tools on the porcelain griddle which may also be why I couldn't get it chopped good. Lastly, I let the cheese melt too much before putting meat and onions on top and flopping onto the roll. And, I should have had it on the side of the griddle instead of the front. Lessons learned. It was still a good sandwich.
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