I'm a Whiz girl. But sometimes we put provolone on too. I also love Jim's.
It's got to be a crusty on the outside, soft on the inside roll. And the meat has to be juicy but not fatty like you said. I also think the grill has to be seasoned and aged. That's why we can't recreate them at home. And a Steak-Um isn't going to do it.
ODS, DH and YDS celebrating ODS's graduation