Having previously posted this question on the (cheesesteak capital of the world) Philadelphia board and not getting much response, I thought I'd try a board that may have more "Trenton readers" ........
I love both their torpedo and kaiser rolls and even though I'm still in the area and can get them fresh, I've been wondering two things for a long time -
1. Any guesses as to what makes both of them so darn good?
2. Does anyone have a recipe and/or tips for making something at home that even comes close to either of these?
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