Dried Beef sandwiches are not common in the USA outside of the mid-Atlantic states, but they are delicious. They also have a fairly high salt content. I have enjoyed them since I was a child, but never as much as I have since finding a source of really great dried beef that is higher in moisture content and lower in salt content.
I can order and have shipped to me the best dried beef I ever tasted, from Fisher’s Country Store® in Cessna, PA. They will only take phone orders so look up their web page to find out all the various products they will ship, and then call them at 814-623-2667 to place your order. Yes, they will ship dried beef but not fresh meats. The present cost as of January 2011 is $7.89 per pound and the shipping cost for five pounds of dried beef is around $11 via USPS Priority Mail. Fisher’s is a Pennsylvania Dutch type of store and I know not who their wholesale suppliers might be but I guarantee you will love their dried beef. It has somewhat more moisture and somewhat less salt than the plastic or glass jar products we find in some supermarkets, so it is much easier for most folks to enjoy in a sandwich.
Janet had her first experience ever with a dried beef sandwich when we visited Fisher’s Country Store® and purchased all the fixings. She was blown away by the great taste and she became an instant fan of that type of sandwich.
For the record, you can buy the dried beef in bulk and vacuum seal it in portions appropriate to your usage rate and refrigerate it and I know by experience it will keep very well, easily, for a year. The combination of salty meat and vacuum sealing simply destroys all common assumptions about "shelf life."
12" long roll for making a small sub
1 ripe fresh large tomato
¼ lb. dried beef (or more)
Cut the sub roll part way through so you can open it and fill it.
Slather Mayonnaise on both interior surfaces.
Cut the tomato into 1/4 inch thick slices to fill along both sides of the interior length of the roll.
Sprinkle the tomato slices generously with ground black pepper.
Add the dried beef evenly on top of the tomatoes. Close the sandwich.
The Story Behind the Sandwich:
I used to work in downtown Wilmington, DE and at lunchtime I had a variety of good restaurants and delicatessens to use. There was one delicatessen named Leo and Jimmies® on Market Street Mall that made great sandwiches for a decent price, so I loved going there from time to time and ordering either of my two favorite sandwiches.
My choice of which sandwich to order was based on who waited on me! The younger employees had no idea that dried beef should be used in lesser amounts than other cold meats in making the sandwiches. When one of them waited on me I would order the sandwich per the above recipe (Without stating the amount of dried beef!), and I swear they stuffed it with at least half a pound of dried beef. What a killer sandwich and I loved it! And my, was it cheap given the contents.
When one of the owners or their wives waited on me I ordered my other favorite sandwich, as I knew I would get far less dried beef from the business owners. My other favorite sandwich is in this sandwich section of the book … the one with German salami, Swiss cheese and Russian dressing, all on a long roll. Don’t miss that one either.