Roast beef sandwich

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.Roast beef sandwiches may be served hot or cold, and are sometimes servedopen 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,breadandgravydish.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".
Roast 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.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.
InBrooklyna 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
Thebeef on weckis a sandwich found primarily inWestern New York.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.
Thechivito 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.Other ingredients might be added into the sandwich such as red beets, peas, grilled or pan-fried red peppers, and slices of cucumber.
Thecorned beef sandwichis a sandwich prepared withcorned beef.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.
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.
Thepastrami 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.Delis in New York City, likeKatz's Delicatessen, have become known for their Pastrami on rye sandwiches.