glw gone.

[Sir C]

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.

I'd usually use rib-eye or sirloin fearing, as I do, the reputed toughness of rump. That's why I will bash it.