Sandwich of the Week: Chaps’ The Raven
This Baltimore institution knows their beef
Chaps Charcoal Restaurant in Baltimore is one of those places that you might have seen on TV. The restaurant, which began as a tiny shack in 1987 and has since grown into a regional institution, has been featured on shows like Diners, Drive-Ins, and Dives and Man v. Food.
The restaurant serves up some incredible sandwiches, piling fresh turkey, ham, sausage, and corned beef onto fresh, soft bread. But if you go, get the sandwich that started it all: the pit beef.
The sandwich starts with a whole bottom round, placed on a ripping hot 500-degree grill (the "pit") until rare. Then it gets carved up and placed back on the grill until cooked to the desired temperature, when it goes to the slicer and gets piled on a roll. Not much is needed by way of toppings; some sliced onions, salt and pepper, and a little horseradish should do it.
Or you can go another route, and top it with more meat. This week’s sandwich, The Raven, tops the pit beef with sliced fresh-roasted turkey and a nice helping of corned beef, both hot off the grill.
One of the great things about Chaps is that you can customize your sandwich any way you want, with any variety of meat. You’ll most likely end up returning a few times to try some different combinations.
But you’d have most likely returned anyway.
Click here for other featured sandwiches or check out the 2012 Year in Sandwiches and the Sandwich of the Week Slideshow. Know a sandwich that should be featured? Email The Daily Meal or comment below. Better yet, become a contributor and write up your favorite today!
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