It’s hard work to get this sandwich—it’s only available on Fridays in limited quantities—but so worth it. As with everything Modern Butcher sells, it starts with the animals. Cattle are pasture-raised within 150 miles of the North Shore, and butchered in-house. Then the top-round is rubbed with garlic and seasonings, and vacuum sealed to marinate overnight before a 12-hour sous vide cook to medium-rare perfection. From there, owners Lisa and Warren Means stick with beef three-way tradition: butter-griddled onion roll, James River barbeque sauce, mayonnaise, and cheese with a full half pound of thinly sliced beef. It’s tough to beat.
226 Merrimac St., Newburyport, 978-465-6500, themodernbutchershop.com
Readers’ Choice (TIE)
When Pomodori opened its second location in the former Courtyard Roast Beef spot, locals wrung their hands. But this pizza and sandwich specialist opened strong with a classic roast beef that keeps people coming back.
192 State St., Newburyport, 978-255-1722, pomodorinbpt.com