[OLS]

Might as well add that if you are going to order 8 loaves of 2 foot long french bread from Gambino's
then you might as well make you some po-boys. Get you a nice chuck roast and cook it down in a
pot with some water. Oops, dredge the roast in flour, salt n pepper and pan sear it in a heavy pot in a little
oil FIRST, then add a quart of water to the pot and cover and simmer for as many hours as you
can stand. When it is done and falling apart, remove the fatty chunks and either let cool and
slice it with a slicer or electric knife or just "pull" it into chunks and "debris" and use that.
Take a 10 inch long piece of french bread and slice it down it's length. making a top and bottom.
Briefly toast it (top and bottom closed together) in a hot oven (1-2 mins). This makes the outside
crispy and the inside delicate and airy. TOO many people do not crisp their french bread, and this
makes you have to pull on a rubber sandwich to take a bite. This does not mix well with JUICE.
SLATHER the top with Mayo, then liberally cover bottom with beef, debris and juice. salt and pepper
to taste, add lettuce and sliced tomato. Put the top on, get a buncha napkins and enjoy.
Serve with ice cold Dixie beer.

Note, if the flour you used to dredge your roast was left in the pot when you poured in the water,
the juice that the roast cooked in will be delicious, thick and juicy. It is part of the recipe.