Lovers of roast-beef sandwiches seek out Chicago’s Italian beef, Philadelphia’s cheesesteak, Southern California’s French dip, hot beef in the Upper Midwest, brisket in Jewish delis, wecks in Buffalo, and meat-stuffed onion rolls north of Boston.
Least appreciated (outside Louisiana) but best of all is the roast-beef po’ boy.
It does not seem exotic, and it doesn’t draw the attention bestowed on more distinctly regional Gulf Coast fried-seafood heros, which, at such exemplary New Orleans restaurants as Casamento’s and Domilise’s, deserve all the accolades they get. But a roast-beef po’ boy is as noteworthy as a muffuletta or an oyster loaf and among the finest sandwich-eating adventures you will ever experience.
The Best Roast-Beef Sandwich on Earth: 2000s Archive : gourmet.com.
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