bonz50
Take a breath!
before we had a good slicer we sliced by hand, and I sucked at it, could never get the paper thin slices i wanted. a couple months back tho we bought a pretty good slicer for home (not pro-grade, but a nice home grade unit). the key is to get the slices thin and cooked to a rare/medium rare and you 'finish' the cook by dipping it in the hot gravy prior to putting on the bun, I like mozz and hot giardiniera on mine and the entire sandiwch 'baptized' in the gravy. yes its messy, yes its awesome