Roast Beef Sandwich

History

The roast beef sandwich is a cornerstone of American deli culture, popularized in the mid-20th century by chains like Arby's (founded 1964) which brought it to the mass market, and by New England delis where rare roast beef on a bulkie roll with horseradish and barbecue sauce became a regional obsession. Long before that, roast beef on bread was a Sunday tradition in British and American households, making use of leftover joint roast. It remains one of the most widely eaten sandwiches in the United States.

Ingredients

• Kaiser roll or bulkie roll
• Thinly sliced rare roast beef
• Horseradish cream sauce
• Au jus (for dipping, optional)
• Shredded lettuce
• Sliced tomato
• Sliced red onion
• Provolone or cheddar cheese (optional)
• Salt and black pepper

How to Make

1. 1Season a beef top round or sirloin with salt, pepper, garlic powder and rosemary. Roast at 220°C for 20 minutes, then reduce to 160°C and cook until internal temperature reaches 52°C (rare). Rest for 20 minutes, then slice paper-thin.
2. 2Make horseradish cream: mix prepared horseradish with sour cream or mayo, a squeeze of lemon and salt.
3. 3Collect the pan drippings, add beef stock and simmer to make a simple au jus.
4. 4Split and lightly toast the kaiser roll.
5. 5Spread horseradish cream on both cut sides.
6. 6Layer shredded lettuce, tomato and red onion on the base.
7. 7Pile thin-sliced roast beef generously on top. Add cheese if desired.
8. 8Serve with a ramekin of warm au jus for dipping.

Known for it

• 
  Kelly's Roast BeefRevere, MA