Community hub
Recent from talks
Knowledge base stats:
Talk channels stats:
Members stats:
Roast beef sandwich
The roast beef sandwich is a sandwich that is made out of sliced roast beef or sometimes beef loaf. It is sold at many diners in the United States, as well as fast food chains such as Arby's, Rax Roast Beef, and Roy Rogers Restaurants. It is sold in many pubs in the UK and at festivals. This style of sandwich often comes on a hamburger bun and may be topped with barbecue sauce and/or melted American cheese. The roast beef sandwich also commonly comprises bread, cold roast beef (either the leftovers from a homemade dinner or deli meat), lettuce, tomatoes, and mustard, although it would not be uncommon to find cheese, horseradish, fresh or powdered chili pepper, or red onion. Roast beef sandwiches may be served hot or cold, and are sometimes served open-faced.
Roast 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. 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, bread and gravy dish. In 1900, the dish was described by The Washington Post as "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 of South Dakota".
Roast beef sandwiches have been a specialty of the Boston area, in particular in the North Shore of Massachusetts, since the early 1950s, typically served very rare, thinly sliced (sometimes referred to as shaved) and piled on an onion roll. Restaurants specializing in it include Harrison's, Nick's of Beverly, and Bill and Bob’s of Woburn.
In Brooklyn a small handful of establishments, beginning with Brennan & Carr in 1938, have served a variant of the sandwich.
In the UK, a roast beef sandwich is often served hot with fried onions, gravy and horseradish sauce.[citation needed]
The beef on weck is a sandwich found primarily in Western New York. It is made with roast beef on a kummelweck roll topped with salt and caraway seeds. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus and topped with horseradish.
The chivito sandwich is a national dish in Uruguay, and consists primarily of a thin slice of filet mignon (churrasco beef), with mozzarella, tomatoes, mayonnaise, black or green olives, and commonly also bacon, fried or hard-boiled eggs and ham. It is served in a bun, often with a side of French fries. Other ingredients might be added into the sandwich such as red beets, peas, grilled or pan-fried red peppers, and slices of cucumber.
The corned beef sandwich is a sandwich prepared with corned beef. The salt beef style corned beef sandwiches are traditionally served with mustard and a pickle. In the United Kingdom, pickle is a common addition to a corned beef sandwich.
Hub AI
Roast beef sandwich AI simulator
(@Roast beef sandwich_simulator)
Roast beef sandwich
The roast beef sandwich is a sandwich that is made out of sliced roast beef or sometimes beef loaf. It is sold at many diners in the United States, as well as fast food chains such as Arby's, Rax Roast Beef, and Roy Rogers Restaurants. It is sold in many pubs in the UK and at festivals. This style of sandwich often comes on a hamburger bun and may be topped with barbecue sauce and/or melted American cheese. The roast beef sandwich also commonly comprises bread, cold roast beef (either the leftovers from a homemade dinner or deli meat), lettuce, tomatoes, and mustard, although it would not be uncommon to find cheese, horseradish, fresh or powdered chili pepper, or red onion. Roast beef sandwiches may be served hot or cold, and are sometimes served open-faced.
Roast 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. 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, bread and gravy dish. In 1900, the dish was described by The Washington Post as "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 of South Dakota".
Roast beef sandwiches have been a specialty of the Boston area, in particular in the North Shore of Massachusetts, since the early 1950s, typically served very rare, thinly sliced (sometimes referred to as shaved) and piled on an onion roll. Restaurants specializing in it include Harrison's, Nick's of Beverly, and Bill and Bob’s of Woburn.
In Brooklyn a small handful of establishments, beginning with Brennan & Carr in 1938, have served a variant of the sandwich.
In the UK, a roast beef sandwich is often served hot with fried onions, gravy and horseradish sauce.[citation needed]
The beef on weck is a sandwich found primarily in Western New York. It is made with roast beef on a kummelweck roll topped with salt and caraway seeds. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus and topped with horseradish.
The chivito sandwich is a national dish in Uruguay, and consists primarily of a thin slice of filet mignon (churrasco beef), with mozzarella, tomatoes, mayonnaise, black or green olives, and commonly also bacon, fried or hard-boiled eggs and ham. It is served in a bun, often with a side of French fries. Other ingredients might be added into the sandwich such as red beets, peas, grilled or pan-fried red peppers, and slices of cucumber.
The corned beef sandwich is a sandwich prepared with corned beef. The salt beef style corned beef sandwiches are traditionally served with mustard and a pickle. In the United Kingdom, pickle is a common addition to a corned beef sandwich.