I pretty much cook the same way as Erin. Have the butcher slice the ribeye very thin. I toss on the flat top griddle with just a little salt and pepper to season. as soon as the pink is gone, i toss on the sliced white American and the roll which I got from safeway, and now at HEB. the French rolls are actually a misnaming in my favor. They soft and chewy like an Itailian roll. As soon as the cheese is melted I just get the turner underneath everything and flip it over into an assembled sandwich.