In this adaptation of a Philadelphia favorite, created at McNally’s Tavern in Chestnut Hill, roast beef and griddled salami are stacked on a kaiser roll with cheese, tomato, and onion. This recipe first appeared in our April 2011 special Sandwich Issue with author Daniel Pinkwater’s article Say My Name.
- 1⁄4 cup mayonnaise
- 1 1⁄2 tbsp. sweet pickle relish
- 1 tbsp. ketchup
- 1⁄4 tsp. Worcestershire
- 1 tbsp. unsalted butter
- 4 oz. thinly sliced roast beef
- 4 thin slices yellow onion
- 2 oz. cooked salami, preferably Hatfield’s
- 3 slices white American cheese
- 2 5/8″-thick slices tomato
- 1 4″ kaiser roll
- Make the Schmitter sauce: Whisk together the mayonnaise, relish, ketchup, and Worcestershire in a small bowl. Set aside.
- Heat butter in a 10″ skillet over medium heat. Add roast beef, stacked together on one side of skillet, and onion slices, loosely stacked together on the opposite side. Cook until the roast beef begins to brown, about 3 minutes. Flip beef stack and cook until browned on the other side, about 1 minute. Flip onion slices, and, using a metal spatula, transfer beef on top of onions, allowing the meat to continue to cook. Place salami, stacked together, on the opposite side of the skillet, and top with 1 cheese slice and all the tomato. Cook until the salami is browned on the bottom and the cheese begins to melt, about 2 minutes.
- Meanwhile, split roll and place cut sides up on a baking sheet. Top each side with 1 cheese slice, and broil until the cheese is melted and the roll is toasted, about 30 seconds. Flip salami over and on top of beef and onions, then transfer entire stack to bottom roll. Top with Schmitter sauce and cover with roll top.