My favorite is what I call a bar roast beef sandwich. They’re hard to find nowadays so I look for a shot-and-beer taproom that was upgraded in the 60’s or 70’s to Ye Olde XX. The bartender will slice slabs of barely warm round roast sitting in a stainless steel harness behind the bar and pile it on an oval hard roll, then ladle a little of the juice on it. He shoves a jar of really hot horseradish over to spread on the roll. It tastes even better if they have frosted mugs for the beer.