There are so many mistakes in life that can’t be undone. Sharp words to a friend, a poor job interview, even a stubbed toe.
But when mistakes are made in the kitchen, there’s always the opportunity to try it until we get it right.
And thus it was that I found myself making more sandwiches this week. And this time-I nailed it.
The spiedies were made just the same as the original recipe, except I didn’t broil them until they were dry as a bone! I also saved a bit of unused marinade to toss over the cooked chicken pieces. These sandwiches were all that I had hoped for-juicy and flavorful.
And, as Sara’s advice came a bit too late, in that I’d already purchased the steak for the next set of cheesesteaks, I had to do some more pounding. However, this time I cleverly cut the steak in half crosswise, so I wasn’t trying to flatten an inch and a half thick steak down to a quarter inch thickness. This was indeed far easier. I didn’t spend 10 years in college for nothing, folks! I spent less than five minutes flattening my steak this time, and maybe it’s just me, but it didn’t sound nearly so loud and abrasive.
And-the cheesesteak bonus? The next day we found at that we’re moving to Philadelphia!