The juiciest beef sandwich ever.
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I will never make roast beef sandwiches without this topping again
Leah is the Senior Culinary Editor at Serious Eats and previously spent nearly 9 years as a recipe developer and editor at America’s Test Kitchen. She has developed recipes and edited over 20 cookbooks on topics ranging from bread baking to plant-based eating to outdoor grilling and beyond. While there she also developed recipes and features for Cooks Illustrated Magazine Cooks Country Magazine and ATK’s digital platform. Before her life as a recipe developer she cooked in 5-star and Michelin-star restaurants coast to coast including The Herbfarm and Aubergine Restaurant at L’Auberge Carmel; she also cherishes her teenage days flipping burgers on flattops and her early professional life baking and packaging cookies and pies at a wonderful family-run German bakery.
Serious Binge Eating / Kevin White
A great cold roast beef sandwich should feature lean thinly sliced golden meat piled high on a sturdy bun so high that you need two hands to eat it and very little else. Yes there are many variations of the roast beef sandwich with specific identities deeply rooted in their place of origin. Los Angeles has the French Dip Chicago has Italian Beef Baltimore has pit beef — these are all incredible examples of regional American hot roast beef sandwiches. But a simple cold roast beef sandwich defies regionality. It’s an all-around go-to sandwich for satisfying your hunger. Here’s how to make the freshest tastiest version possible at home.
