glw gone.

[Burney]

See above re: wine.

I'm actually a fan of the Tesco half baguette. The doughy centre can be ripped out and discarded, leaving a pleasingly crisp carapace for the steak and onion and cheese mixture.

Tonight I'm going to experiment with a rump steak, battered for tenderising.

Generally, I prefer rump or sirloin for a sandwich. I’ve never had to batter it.

I use the part-baked ciabatta jobs from Tesco. Soft enough not to be tiresome, but generally strong enough to hold together.