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Virtually every sandwich shop in every town has a roast beef sandwich. LA is the birthplace of the most famous example, the French Dip. And Baltimore has certainly stirred up a fuss lately with their "pit beef." Buffalo flies under the radar with their exceptional Beef on Weck, a roast beef sandwich served on a kummelweck roll (like a Keyser but with Kosher salt and caraway seeds) and straight horseradish as the only condiment. Simplicity is its brilliance. But the Big Easy has the roast beef sandwich to top all roast beef sandwiches.
N’Awlins Roast Beef Po’ Boy
1 pound sliced roast beef, hot
1 pound sharp cheddar cheese, sliced
2 loaves French bread or 4 Hoagie rolls
2 fistsful French fries
2 cups beef gravy
Half bread lengthwise and lay open face. Layer in order roast beef, 1 fistful of fries, gravy, and cheddar cheese and bake in a 350 degree oven until the cheese starts to melt. If you wish you may also dress the sandwiches with Cajun seasoning, lettuce, tomato, red onion, pickles, cabbage and/or mayonnaise.
N’Awlins Roast Beef Po’ Boy
1 pound sharp cheddar cheese, sliced
2 loaves French bread or 4 Hoagie rolls
2 fistsful French fries
2 cups beef gravy
Half bread lengthwise and lay open face. Layer in order roast beef, 1 fistful of fries, gravy, and cheddar cheese and bake in a 350 degree oven until the cheese starts to melt. If you wish you may also dress the sandwiches with Cajun seasoning, lettuce, tomato, red onion, pickles, cabbage and/or mayonnaise.
