Photograph: Nick Kindelsperger
I am a huge fan of Deli’s and the fine items the sell. I have always been enamored with what few well cured cold cuts can elevate the pedestrian status of a sandwich. I am going to share with you a sandwich that truly has to be tried to be appreciated. It is messy, it is addicting, and you will find yourself making this sandwich over and over again.
Important Notes:
- This takes time, 24 hours at the minimum. A 5 pound rump roast is roasted, cooled, sliced (note the quick tip in the recipe), and then the whole sandwich is then dipped into the gravy. This all adds the the flavor build up, yes it is worth it.
- The choice of roll is important. Since the roll will inevitably be baptized in this glorious gravy it needs to be strong to stand up to the soaked meat. When selecting your bread choice, go to the fresh bread section in your local grocery store and ask the purveyor to let you touch and feel the bread. Ensure you are picking out a bread much like Roast Beef Po’ Boy you would find in New Orleans or a cheesesteak in the streets of Philadelphia.
[gmc_recipe 6139]
