Theroast beef sandwichis asandwichthat is made out of slicedroast beefor sometimesbeef loaf.It is sold at manydinersin the United States, as well as fast food chains, such asArby's,Rax Roast Beef,andRoy Rogers Restaurants.It is sold in many pubs in the UK and at festivals. This style of sandwich often comes on ahamburgerbun and may be topped withbarbecue sauceand/or melted American cheese. The roast beef sandwich also commonly comprises bread, cold roast beef (either the leftovers from a homemade dinner ordelimeat),lettuce,tomatoes,andmustard,although it would not be uncommon to findcheese,horseradish,fresh/powderedchili pepperand even in some casesred onion.[1]Roast beef sandwiches may be served hot or cold, and are sometimes servedopen faced.[2]
History
editRoast beef sandwiches have been enjoyed since the 19th century. John Keats mentions roast beef sandwiches on a walking tour of Scotland he enjoyed in 1818.[3]Some trace the origins of the modern (American-style) roast beef sandwich as far back as 1877, with the then little known "beefsteak toast" recipe: cold beef,breadandgravydish.[4] In 1900, the dish was described byThe Washington Postas "unattractive" and as "a tired ark in a gravy flood". The dish gained popularity in the coming years and by 1931, some critics even went as far as to describe it as "a true taste ofSouth Dakota".[5]
By region
editRoast beef sandwiches have been a specialty of theBostonarea, in particular in theNorth Shore of Massachusetts,since the early 1950s, typically served very rare, thinly sliced (sometimes referred to as shaved) and piled on anonion roll.[6]Restaurants specializing in it include John's inLynn,Londi's inPeabody,Mike's ofEverett,Nick's ofBeverly,Bill and Bob’s ofWoburn,and Bella's ofNorth Andover.[7]
InBrooklyna small handful of establishments, beginning with Brennan & Carr in 1938, have served a variant of the sandwich.[citation needed]
In the UK, a roast beef sandwich is often served hot with fried onions, gravy and horseradish sauce.[citation needed]
Similar sandwiches
editBeef on weck
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Thebeef on weckis a sandwich found primarily inWestern New York.[8][9][10]It is made with roast beef on akummelweck rolltopped with salt and caraway seeds. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dipau jusand topped withhorseradish.
Chivito sandwich
editThechivito sandwichis anational dishin Uruguay, and consists primarily of a thin slice offilet mignon(churrascobeef), withmozzarella,tomatoes,mayonnaise,black or greenolives,and commonly alsobacon,fried orhard-boiled eggsandham.It is served in a bun, often with a side of French fries.[11][12]Other ingredients might be added into the sandwich such as red beets, peas, grilled or pan-fried red peppers, and slices of cucumber.
Corned beef sandwich
editThecorned beef sandwichis a sandwich prepared withcorned beef.[13]The salt beef style corned beef sandwiches are traditionally served withmustardand apickle.In the United Kingdom,pickleis a common addition to a corned beef sandwich.
French dip
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TheFrench dipsandwich is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" orbaguette.It is usually servedau jus,that is, with beef juice from the cooking process. Beef broth or beef consommé is sometimes substituted. Despite the name, this American specialty is almost completely unknown in France, the name seeming to refer to the style of bread rather than an alleged French origin.
Pastrami on rye
editThepastrami on ryeis a classic sandwich made famous in the Jewish kosherdelicatessensofNew York City.First created in 1888 by Sussman Volk, who served it at his deli onDelancey Streetin New York City. It became a favorite at other delis, served on rye bread and topped with spicy brown mustard.[14]Delis in New York City, likeKatz's Delicatessen,have become known for their Pastrami on rye sandwiches.[15][16]
- Similar sandwiches
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Apastrami on ryesandwich
See also
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References
edit- ^"Deluxe Roast Beef Sandwich".MyRecipes.com.Archived fromthe originalon 24 November 2009.Retrieved2 April2016.
- ^Neman, Daniel (30 March 2016)."Variety is the slice of life".The Daily Gazette.Retrieved2 April2016.
- ^Rollins, Hyder (16 February 2012).The Letters of John Keats 1814-1821.Cambridge university press.ISBN978-1107608207.
- ^"Feeding America".Retrieved2 April2016.
- ^Olver, Lynne."The Food Timeline: history notes--sandwiches".The Food Timeline.Retrieved2 April2016.
- ^Sarah Walker Caron (22 October 2009)."Regional Bites: Roast Beef Sandwiches of Greater Boston".Sarah's Cucina Bella.Retrieved2 April2016.
- ^Daniel Maurer (5 January 2011)."Boston-Area Roast Beef Will Take On New York's 'Crappy' Competition".Grub Street.Retrieved2 April2016.
- ^"Beef on Weck: A Locally Famous Sandwich, Upgraded".BuffaloChow.com.Archived from the original on 31 August 2009.Retrieved10 October2009.
- ^"History of Beef on Weck".The Kitchen Project.com.Retrieved10 October2009.
- ^Ekfelt, Lynn Case (Spring–Summer 2003)."Buffalo's Other Claim to Fame".Voices Volume 29.The New York Folklore Society. Archived fromthe originalon 29 November 2010.Retrieved10 October2009.
- ^Caskey, Liz (2010).Knack South American Cooking: A Step-by-Step Guide to Authentic Dishes Made Easy.Guilford, CT, USA: Globe Pequot Press. pp.148–149.ISBN978-1-59921-918-9.
- ^Bernhardson, Wayne (2008).Moon Buenos Aires.Berkeley, CA, USA: Avalon Travel div. of Perseus Books Group. p. 74.ISBN978-1-56691-991-3.
- ^Serious Eats (5 March 2008)."Serious Sandwiches: Hot Salt Beef Bagel".Archived fromthe originalon 12 January 2018.Retrieved2 April2016.
- ^Marks, Gil (2010).Encyclopedia of Jewish Food.Houghton Mifflin Harcourt.ISBN978-0544186316.Retrieved25 March2016.
- ^Weissmann, Jordan (27 October 2014)."The Ur-Deli".Slate. Archived fromthe originalon 3 April 2016.Retrieved25 March2016.
- ^"NYC Jewish Delicatessens: The Ultimate Guide".New York Eater. 22 December 2015. Archived fromthe originalon 30 March 2016.Retrieved25 March2016.
External links
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