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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. [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, bread and gravy dish. [4]
A typical beef on weck is made from slow-roasted rare roast beef that is hand-carved in thin slices, served on a kummelweck roll. The cut face of the top half of the roll may be dipped in the jus from the roast. Prepared horseradish is usually provided for the diner to spread to taste on the top half of the roll. [10]
The Horsey Roast Beef is a simple deli-style sandwich, with a large mound of roast beef topped with provolone, lettuce, sliced tomato, and a creamy horseradish sauce on rye bread. Phil S./Yelp ...
Roast beef – thinly sliced and served on dark rye bread, topped with a portion of remoulade, and decorated with a sprinkling of shredded horseradish and toasted onion. Eggs and prawns – Thin slices of egg and prawns on either rye bread or white bread topped with tomato, mayonnaise, and lemon, and garnished with garden cress.
The Beef' N Cheddar isn't just another Arby's classic—it also happens to be one of the better roast beef choices. Despite the high degree of processing of its cheesy sauce and white bread bun ...
9. Cudighi. Region: Upper Peninsula of Michigan . Most pizzerias, delis, and restaurants in the UP all have cudighi, a local version of an Italian sausage sandwich.
Melted cheese, roast beef, tomato, and pickled cucumber in a hollowed-out French roll. Beef on weck: United States (Buffalo, New York) Roast beef on a Kummelweck roll, often topped with horseradish. Beirute: Brazil: Melted cheese, sliced fresh tomatoes with oregano, lettuce leaves, roast beef on pita bread with mayonnaise. Bifana: Portugal
4. Smokehouse Brisket. Price: $7.39 The meat in this sandwich is supposed to be brisket, and I guess it is, but it just tastes like thicker-cut roast beef drenched in barbecue sauce.