Sheik’s Sandwich shop of Torrington, Connecticut, is remembered by citizens of the Naugatuck River Valley as a source of great hot dogs, overstuffed sandwiches, and diner palaver that never stopped. Its best-known sandwich was hot roast beef, made with rare roast beef and mild-mannered roasted frying peppers. The combination of smoky pepper, creamy cheese, and rich, rare roast beef is hard to beat.
4 ounces thin-sliced rare roast beef
1-1/2 ounces sliced Provolone cheese
1 fresh-baked hard roll, sliced and ready to load
1/4 cup oven-roasted peppers, seeded, peeled, and de-stemmed
Suggested condiments: grilled onions, lettuce, mayonnaise, mustard
Throw the roast beef onto a hot, lightly oiled skillet and cook it just long enough to warm.
Place the cheese on the bottom of the roll and pile the hot roast beef atop it. Add the peppers on top of the cheese, and then add whatever condiments you like.