(We all have our go-to order. This series is about shaking that up. Each week, I’ll spotlight one sandwich at a Central New York restaurant worth trying — and explain why it ended up on my plate. Got a suggestion? Text me at 315-382-1984. Don’t be surprised if I ask you to join me.)
****
Liverpool, N.Y. — Most beef on weck sandwiches start with sliced roast beef and a roll. At Mazzye’s in Liverpool, Chef Drew D’Angelo treats the Buffalo-born delicacy like a long-form cooking project that starts about five days earlier…