How would you define a “perfect” roast beef sandwich? To many it’s a towering pile of tender perfectly seasoned roast beef piled so high that the slices of bread look like they’re barely holding the sandwich together. That’s all well and good! But to some that’s still a little incomplete. A sandwich—a popular on-the-go item—truly goes from great to perfect when it’s not only enjoyable but also convenient to eat. And that means that in addition to a giant pile of beef the sandwich has to do a great job of keeping the fillings contained while you dig in.
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The 2 secret ingredients for the best roast beef sandwich recipe are…
So while roasting beef is one thing you also need to choose the right type of bread. Soft breads like the standard supermarket white bread or brioche are out of the question. Their softness means they’ll tear apart if you pile the beef too high. Instead you’ll want to go for a firmer type of bread. Luckily you have a ton of options here and favorites range from chewy rolls to crusty sourdough buns. Here are a few things to consider as you search for the perfect bread to go with your roast beef.
Firmness is key here. If you like a big healthy sandwich you probably want something chewy or with a nice crust. If you like using rolls a hard roll is best. Kaiser rolls (as opposed to hard rolls) are popular if you like airy bread. If you like loaf-style bread on the other hand rye bread with a crispy crust will do. Once you have lightly toasted bread like this it has just the right texture to support the weight of the roast without warping or tearing.
Flavor is another important factor. After three hours of slow-roasting and prepping the beef you probably want the beef to be the main attraction of the sandwich not the bread. Therefore it’s best to stay away from breads with really strong distinctive flavors like egg-infused challah or brioche. Any kind of fruity bread (pumpkin-banana bread) is also out of the question. If you like bread with a little flavor opt for sourdough. Their mild flavor can complement the savory beef nicely without overwhelming the savory factor of the beef.
