The perfect combination of tender, thinly-sliced roast beef, creamy cheddar cheese sauce ... to be able to cut your home-cooked roast beef thin enough to do this sandwich justice.

Chef Linda Paetz is a graduate of Monroe County Community College’s former culinary program, and she’s taught classes at MCCC.

With the sauce side up, I added two slices of provolone, two thin slices of tomato, two slices of cheddar cheese, and the onions. Before cutting up and adding the chiles, I removed the blackened ...