Start with Fantini onion rolls buttered with Truly grass fed salted butter and grilled. Next a generous amount of Duke's mayonnaise and Hoffman's super sharp cheddar. Finally, Certified Angus Beef London broil roast beef swimming in James River barbeque sauce. What did not fit in the picture was the stack of napkins I needed as I devoured this tasty pair of sandwiches.
by StrongCupOfTea1968
16 Comments
Onion rolls were a good move. Love those things
Is this a common regional thing? Specifically if it is, does everyone use that much mayo?
I’m not completely disgusted by mayo. I also don’t think it’s unreasonable to say the height of your mayo layer shouldn’t be measurable by ruler. You have two of these layers. On each.
Mmmmm I’ve only eaten two of these on a road trip with my fiancée but this is probably my favorite regional sandwich that I’ve discovered.
It really is amazing and more than you’d expect from reading what it is.
This isn’t a dig at you, bud. But…
Anytime someone shows Duke’s Mayonnaise, I am certain it is an ad.
Dukes is the best. I’m not so sure about BBQ sauce on that
Cain’s or Hellman’s mayo would be better, Duke’s is a southern thing and tastes totally different due to the lack of added sugar. Ate so many of these growing up on the North Shore and miss them all the time in NYC. White American cheese, James River, a mountain of the most perfectly pink, warm roast beef possible on a butter-griddled onion roll. I usually skipped the mayo unless it was on the side, hate when there’s more mayo than James River. Try Greek style (my fave) next time! Feta, lettuce, tomato, onion, and drowned in Greek dressing.
Is your tablecloth a Market Basket sales flyer?
absofreakinglutely I would disappear that shit
Scooby
A couple of things I would suggest:
Grill both sides of the onion roll. First the breaded side and then the residual butter will cover the crust side and brown it up nicely.
The cheese needs to remain white American for this to be a proper 3-way
I would also suggest either a brief bake or toaster oven on the bun with the cheese to slightly melt it (in the case the beef isn’t hot enough).
But other than that, I approve of everything else. C&S in Pepperel, MA is the best beef I’ve found.
is that all mayo
Dukes mayo>>>>
is dukes really the common mayo at the north shore shops? i feel like i saw kraft or cain’s more commonly, but tbh haven’t had a ton of roast beefs in many years now
My mouth is open
My man posted a sandwich he’s excited about and it becomes a debate about mayo.
The Smithfield James River sauce; is that like a Carolina sauce?