A knotted seeded roll, the sandwich’s base, is made fresh daily.
The classic Kelly’s sandwich is known as the “Three-Way” and includes James River BBQ sauce, mayonnaise, and a slice of Land O’Lakes White American Cheese. That’s how we’d recommend it, but of course you’re free to customize your sandwich any way you’d like!
Each Kelly’s restaurant receives delivery of 25-day aged beef knuckle twice a week. Seasoned only with salt and pepper, the beef roasts in a convection oven on a low temperature for 3-4 hours to produce a medium-rare roast. After roasting, each knuckle is rested for at least an hour before moving to the sandwich assembly line, allowing them to redistribute and retain all the meaty juices to provide that ‘melt in your mouth’ texture. Each location has its own “Fire Chart,” a finely tuned roasting schedule that ensures there’s always a roast that is fully rested at the precise moment that the previous roast has been completely carved.
A well-oiled machine, when an order comes in, it goes to two places: the slicer and the dress station. While the slicer is cutting thin slices of beef to order, a bun is buttered and griddled at the dress station. Every sandwich comes either small (5-6 oz of beef) or large (7.5-8.5 oz of beef) and is topped per the customer specifications.
Roast Beef & Seafood
We make everything – including our legendary Roast Beef Sandwich – fresh daily and to-order at all of our locations.
We began in 1951 as a hot dog shack steps from the Atlantic Ocean on Revere Beach – the first public beach in America – right outside of Boston.
During a peak month, one restaurant can sell over 20,000 sandwiches. We don’t do it the easy way, we do it the right way because one thing we’ll never skimp on is quality!
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