The Northshore 3‑Way is a beloved regional specialty from the North Shore of Massachusetts, especially towns like Beverly, Peabody, and Salem. It originated as a deli‑style roast beef sandwich piled high on a toasted onion roll and has become a point‑of‑pride, often sparking friendly debates about the best preparation.

While the core ingredients—thin roast beef, American cheese, mayo, and a sweet barbecue sauce—remain constant, some shops use a slightly spicier sauce or add lettuce. The onion roll is the hallmark; a few places substitute a regular sesame bun, but purists insist on the onion‑infused roll.

Traditionally it is served hot, with the onion roll lightly toasted, a slice of American cheese melted by the warm beef, a generous drizzle of James River (or similar sweet) barbecue sauce, and a dollop of mayonnaise on the top bun. It is usually eaten with the hands, often accompanied by a pickle or chips.

The sandwich is a staple at casual gatherings, late‑night diners, and local sporting events. It’s especially popular during summer barbecues and as a comfort food after a night out, symbolizing the laid‑back, hearty spirit of the North Shore.

Authentic ingredients include thinly sliced eye‑of‑round roast beef, white American cheese, mayonnaise, a sweet regional barbecue sauce (James River), and a toasted onion roll. Substitutes can include other lean roast cuts, cheddar cheese, a different sweet BBQ sauce, or a regular bun, but the flavor profile changes.

Classic pairings are New England clam chowder, a simple coleslaw, kettle‑cooked potato chips, or a crisp cucumber pickle. A cold craft beer from a local Massachusetts brewery also complements the sweet‑savory profile.

Common errors include overcooking the roast (lose the pink interior), not removing all silver skin (chewy bites), under‑proofing the onion buns (dense texture), and using a dead yeast starter. Also, avoid over‑slicing the buns; they should stay soft enough to hold the fillings.

Low‑temperature roasting (275°F) gently brings the interior to a perfect medium‑rare without over‑cooking the outer layer, allowing the meat to stay tender and easy to slice ultra‑thin. A high‑heat sear would create a crust that could toughen the roast and make slicing difficult.

Yes. Roast the beef a day ahead, wrap tightly and refrigerate. Bake the onion rolls a day ahead or freeze them. Assemble the sandwich just before serving; if needed, warm the beef briefly and re‑toast the bun for best texture.

The buns should be golden‑brown on the top, soft and fluffy inside, with a slight crust on the bottom. They should spring back lightly when pressed and have a subtle onion aroma. Over‑baking will make them dry; under‑baking leaves them pale and gummy.

The YouTube channel SAM THE COOKING GUY focuses on approachable, home‑cooked recipes that blend classic comfort food with occasional regional specialties, often featuring detailed technique explanations and a humorous, personable style.

SAM THE COOKING GUY emphasizes making authentic regional dishes from scratch, even when ingredients are hard to find, and he often adds personal storytelling. Unlike many channels that rely on shortcuts, he demonstrates the full process—from making homemade buns to low‑temp roasting—while keeping the tone light and engaging.