Roast Beef 'Three-Way' Sandwich

• •1.5 pounds Rare Roast Beef (Pre-cooked, thinly sliced from a deli or homemade and cooled)
• •4 count Onion Rolls (Fresh, medium-sized)
• •0.5 cup Mayonnaise (Good quality, full-fat)
• •8 count American Cheese Slices (Classic yellow or white American cheese)
• •0.5 cup Classic BBQ Sauce (Sweet and tangy, not too smoky or spicy)
• •2 tablespoons Butter (Unsalted, for toasting rolls (optional))

Instructions

1. 1

   If your roast beef is not already sliced, use a very sharp knife or a meat slicer to slice it as thinly as possible against the grain. Aim for paper-thin slices, which is crucial for the authentic texture of this sandwich.

2. 2

   Preheat your oven to 300°F (150°C) or prepare a griddle/large skillet over medium-low heat. This is for warming the beef and melting the cheese.

3. 3

   Split the onion rolls in half horizontally. If desired, lightly butter the cut sides of the rolls and toast them briefly in the oven or on the griddle until just golden and warmed through, about 2-3 minutes. This adds a nice texture and flavor.

4. 4

   Arrange a quarter of the thinly sliced roast beef onto a section of a baking sheet, griddle, or skillet. You want to warm it gently without cooking it further. Place two slices of American cheese on top of the beef. Repeat for the remaining three sandwiches.

5. 5

   Heat the beef and cheese for 2-4 minutes, or until the cheese is just melted and gooey, and the beef is warmed but still rare. Be careful not to overheat the beef, as it will lose its desired rare quality.

6. 6

   While the beef and cheese are warming, spread a generous amount of mayonnaise on the bottom half of each toasted onion roll.

7. 7

   On the top half of each onion roll, spread a generous amount of classic BBQ sauce.

8. 8

   Carefully transfer the warmed roast beef and melted cheese directly onto the mayonnaise-coated bottom bun. Then, place the BBQ sauce-coated top bun over the beef and cheese.

9. 9

   Serve immediately and enjoy your authentic Roast Beef 'Three-Way' Sandwich!

Chef's Tips

• 💡**Slicing is Key:** The success of this sandwich hinges on ultra-thin roast beef. If slicing at home, partially freezing the beef for 20-30 minutes before slicing can make it much easier to get paper-thin cuts. A good deli will always slice it perfectly.
• 💡**Beef Temperature:** While some prefer their roast beef cold, warming it slightly to melt the cheese is traditional for the 'three-way'. Avoid cooking it further; it should remain rare.
• 💡**Roll Choice:** Don't skimp on the onion rolls. Their slightly sweet, savory flavor and soft texture are integral to the sandwich's balance.
• 💡**Sauce Balance:** The 'three-way' refers to the mayo, cheese, and BBQ sauce. Ensure a good balance of all three for the quintessential flavor profile. Choose a BBQ sauce that is classic and not overly smoky or spicy, allowing the beef to shine.