Goodness, this is a good recipe--super simple and oh, so easy. The ONLY thing I changed was the time I had to do it in. Unfortunately, I didn't notice that I needed to let the cooked roast chill overnight, so once it was finished roasting I put in the freezer for 3 hours. It seemed to work. The meat wasn't frozen, but it was well-chilled and easy to slice thin. FYI: for those who have sensitive tongues (like my Midwestern mother and mother-in-law), this recipe, as prepared, can be a tad spicy. I'm sure you could halve the amount of red pepper and it would still make tasty sandwiches. However, for the rest of us, it was spot-on!
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Goodness, this is a good recipe--super simple and oh, so easy. The ONLY thing I changed was...