NASHVILLE’S ORIGINAL ITALIAN BEEF SAMMICH
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FRESH TURANO ROLL
Turano rolls are tough enough to withstand some heavy gravy pours and locks in flavor.
SWEET PEPPERS
The peppers' natural sweetness, helps balance the saltiness of the beef, the acidity of the giardiniera, and the heartiness of the bread Fresh.
GIARDINIERA
An essential condiment to all italian beef sandwiches1. It combines crisp cauliflower, sweet carrots, crunchy celery, and zesty peppers in a perfectly balanced brine that adds tang and subtle heat to any dish2.Heartiness of the Bread.
GRAVY
More of an au jus vs. Gravy. It's the beef's own natural juices. The gravy is put on the sandwich to soak up the flavor of the thin-sliced roast beef and to add rich, savory layers of flavor.
ITALIAN BEEF
Thinly sliced roast beef, cooked in italian-inspired seasonings and juices.
The Italian Beef Sandwich originated in Chicago sometime in the 1930s and has since grown to become a culinary staple of the city. The origins lie somewhere with Chicago’s Italian immigrants who used to work in the stockyards in the early 1900s. When these workers would bring home tough meat from the factories that couldn’t be sold, they’d roast them in spices, slice it thinly, and served it on rolls to improve the taste. Slowly, they began serving it at weddings and banquets to be able to feed large groups, and that’s where it blew up in popularity.
Flash forward to 2022, when we brought the iconic sammich to Nashville! Staleys is proud to serve the best Original Italian Beef sammich in the Nashville area!
HOW TO ORDER AN ITALIAN BEEF SAMMICH
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SWEET OR HOT?
Sweet:
Refers to slivers of green bell peppers that have been seasoned & roasted until soft.
Hot Giardiniera:
A spicy mix of pickled serranos, jalapeños, carrots, celery, green olives, onion, garlic, and cauliflower steeped in vegetable oil. The oil left behind is absolutely delicious!
CHEESE?
By default, beef sandwiches don't come with cheese on them. But if you're in the mood for cheese, it's typically just mozzarella but melted cheddar cheese or liquid cheddar cheese are also popular options.
DRY, WET, or DIPPED?
Dry:
The beef is plucked straight out of the au jus, held in the tongs to let it drip dry for a moment, then plopped into your sandwich. The bread won't have any additional gravy and will remain dry for the entire time you're eating your sandwich. No one from Chicago order it this way.
Wet:
The beef isn't given a chance to drip dry, meaning you'll get a nice juicy sandwich from all the au jus carried along with the meat. They'll usually splash some extra gravy onto the meat, too, so that it soaks into the interior of the bread. If you don't eat it fairly quickly, the bread will begin to disintegrate. That's okay. This sandwich is a mess, everyone knows it's a mess. Have some napkins at the ready, and enjoy.
Dipped:
This is the way it was meant to be ordered. They take the entire sandwich, grip it in the tongs, and dunk the whole goddamn thing right into the au jus with the sliced beef. The bread will practically be melted by the time you rip open the deli paper, and you'll be left with this glorious soggy disaster that will drip down your hands and sometimes your forearms if you don't do what we've jokingly dubbed "The Chicago Lean.