Andy Beth Miller of The Takeout undertook the laborious task of evaluating the many beef sandwiches available across the United States and selecting the best from each state. Seriously, there's a methodology section at the end because this is science.
Part of good scientific research is replication of experiments, for which I volunteer.
Seven of the sandwiches are reubens, of course. But this one pictured above also has my attention: the three-way roast beef from The Modern Butcher in Danvers, Massachusetts. It's a delicacy available only one day a week because preparation includes a 16-hour sous vide. It has garlic, mayonnaise, and very rare roast beef.
Photo:The Modern Butcher
Commenting on Neatorama will earn you NeatoPoints!