I was reminiscing of the olden days of Duluth, way back in 2001, where on First Street you could get a roast beef sandwich on a European Bakery roll for a dollar at Fichtner’s butcher shop.
I feel certain that the recipe for that roast beef a) is simpler than I expect and b) won’t translate to the home oven — that the secret was a 30-pound chunk of beef, sliced, sitting in hotel pan in the window for hours.
Anyway, if anyone has the recipe, please share.
