We like to think of Peterman’s Eye as an old fashioned interactive community newspaper (if there is such a thing) focused on travel and curiosities. Talk with us about today’s post. Tell us about the places you’ve been. Or take a trip using J. Peterman’s exclusive travel services (coming soon). Read more...
Gloria De Luca
January 04, 2012
Purer than its fourth cousin, the Philly cheesesteak.
More comforting than a roast beef hoagie.
The Baltimore Pit Beef Sandwich is, well, complicated.
Certainly more American than the hamburger, from Hamburg?
The frankfurter from...Frankfurt?
This candidate doesn't need any further ingredients other than the perfect baguette, thinly sliced roast beef, and au jus from the cooking process.
Which is how the sandwich was first created at either of these two restaurants in Los Angeles:
The debate still rages.
But we do know at both of these restaurants, established in 1908, the roll is dipped into the hot beef juices before the sandwich is assembled, and the sandwich is served "wet."
The sandwich can also be requested to be served "double dipped" at either establishment.
Although single dippers might look askance.
If you can't make it to either establishment, you can make it at home.
Today you can "enhance" the dip with beef broth, consomme or a touch of Worcestershire Sauce.
Some blasphemous recipes call for onion soup.
The French dip.
Undergoing a bit of a Renaissance these days.
After all, the Statue of Liberty came from France.
And it doesn't really require a French baguette.
As worthy a contender as any.
You got a beef?