The answer is really, really, pretty simple: when it’s hot.
The temperature of a roast beef sandwich is dependent on the roast meat being ground to a coarse meal and grilled.
You can make a roast sandwich with a ground meat roast that is about 50 degrees Fahrenheit or hotter, but if you buy a roasted roast that’s at least 40 degrees hotter, it won’t taste nearly as good.
If you buy roasted roast with a very fine texture, like a roasting pan or a pan with a grilling surface, you might be able to taste the roast.
But the question of whether to roast a roast meat with the temperature of the grill is a bit trickier.
If your roast meat is medium-rare, it’s better to use a griddle that’s set over the heat source and set the roast at a gentle, even temperature.
If it’s more expensive or more difficult to control the temperature, you may want to buy a pan or grill that’s more than 50 degrees warmer.
And if you want to use roast meat that’s still in its vegetative stages, it should be at least 60 degrees.