Roast beef is a dish of beef that is roasted, generally served as the main dish of a meal. In the Anglosphere, roast beef is one of the meats often served at Sunday lunch or dinner. Yorkshire pudding is a standard side dish. Sliced roast beef is also sold as a cold cut, and used as a sandwich filling. Leftover roast beef may be minced and made into hash.
The Reuben sandwich is a North American grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing or Thousand Island dressing, grilled between slices of rye bread. It is associated with kosher-style delicatessens but is not kosher, as it combines meat and cheese.
Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Revolution. Open sandwiches, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and garnished with a variety of ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes flæskesteg and kogt torsk with mustard sauce and trimmings. Ground meats became widespread during the industrial revolution and traditional dishes that are still popular include frikadeller, karbonader and medisterpølse. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained steadily in popularity since the 1960s.
Pastrami is a food originating from Romania usually made from beef brisket. Later recipes use lamb, pork, chicken or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Like corned beef, pastrami was originally created as a way to preserve meat before the invention of refrigeration. One of the iconic meats of Eastern European cuisine as well as American Jewish cuisine and New York City cuisine, hot pastrami is typically served at delicatessen restaurants on sandwiches such as the pastrami on rye.
A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel is very similar to the dish escalope in France and Spain, panado in Portugal, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in Poland, milanesa in Latin America, chuleta valluna in Colombia, chicken chop in Malaysia, and chicken-fried steak and pork tenderloin of the United States.
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil (chornozem) from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".
Rémoulade is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.
A beef on weck is a sandwich found primarily in Western New York State, particularly in the city of Buffalo. It is made with roast beef on a kummelweck roll, a roll that is topped with kosher salt and caraway seeds. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip in jus and spread with horseradish.
Smørrebrød, smørbrød "butter bread" (Norwegian), or smörgås "butter goose" (Swedish), is a traditional open-faced sandwich in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread, topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes.
The Carnegie Deli is a small Jewish delicatessen, formerly a chain, based in New York City. Its main branch, opened in 1937 near Carnegie Hall, was located at 854 7th Avenue in Midtown Manhattan. It closed on December 31, 2016. There is one branch still in operation at Madison Square Garden in Manhattan, and the deli still operates a wholesale distribution service.
Different areas of the world have local variations on the hot dog, in the type of meat used, the condiments added, and its means of preparation.
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are abundant: desserts like churros, flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The facturas were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.
A steak sandwich is a sandwich prepared with steak that has been broiled, fried, grilled, barbecued or seared using steel grates or gridirons, then served on bread or a roll. Steak sandwiches are sometimes served with toppings of cheese, onions, mushrooms, peppers, tomatoes, and in some instances fried eggs, coleslaw, and french fries.
A corned beef sandwich is a Jewish deli sandwich filled with corned beef, traditionally served with mustard and a pickle.
Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week. It is then hot smoked to cook through, and finally is steamed to completion. This is a variation on corned beef and is similar to pastrami.
Throughout most of northern New Jersey, a sloppy joe is a cold delicatessen sandwich. There are minor variations depending on the deli, but it is always a double decker thin sliced rye bread sandwich made with one or more types of sliced deli meat, such as turkey, ham, pastrami, corned beef, roast beef, or sliced beef tongue, along with Swiss cheese, coleslaw, and Russian dressing.
Pastrami on rye is a sandwich that was popularized in the Jewish kosher delicatessens of New York City. It was first created in 1888 by Sussman Volk, who served it at his deli on Delancey Street in New York City.
American Jewish cuisine comprises the food, cooking, and dining customs associated with American Jews. It was heavily influenced by the cuisine of Jewish immigrants who came to the United States from Eastern Europe around the turn of the 20th century. It was further developed in unique ways by the immigrants and their descendants, especially in New York City and other large metropolitan areas of the northeastern U.S.
