thocutt1020

All right! Here in Southern Californialand, I finally received my Il Primo Hot Mix from www.hotsauceworld.com and I got some roast beef and some Lawry Au Jus mix and tried my hand at a Italian Beef Sandwich. Good news and bad news. I put the basil and oil in the juice which worked like a beaute. But there's no comparable bread to get that right soak out here! Man, I wish Turano would expand thier operations or sell the recipe out here or something. I was forced to use french bread from Ralph's(a grocery store) bakery which is just not doing the trick. Anyways, it was still really freaking awesome! The giardinera made the sandwich and just dipping the beef in the hot au jus for 15 secs, heated the beef up, but still left it delicate and juicy, instead of rubbery like what happened last time when I cooked the au jus with the beef in it (for REAL beef flavor I thought!). Have a great day in Chicago, don't fret - one of these days we'll beat the Pack.

Oh MAN! I live in Southern California and have been drooling reading this thread! I grew up on the Southside (Go SOX!) and whenever I get back to visit my old stomping grounds I get as many italian beef sandwiches as I can. I like them with the hot giardinera and extra juice on the side so I can get real messy! I LOVE italian beef sandwiches so much. It cracks me up because my friends here don't even know what the hell an italian beef sando is! California really sucks foodwise coming from Chicago. I love Mr. Submarine Torpedos too. Okay, So how do you fellow westcoasters make these "homemade" italian beef sandwiches. I saw you get Boar's head beef and then what do you use for the juice? And exactly what do you add to the juice? Do they have anything comparable to the bitchin' Turano bread they use in Chitown? I just ordered 2 jars of Il Primo Giardinera Hot Mix so there gonna get here in a few days and i wanna be ready!