Craving a gourmet bistro-style sandwich? Welcome to the club!

1. Place rack in centre of oven and preheat to 230 °C (450 °F).
2. Place roast on a 20 cm (8 in.) square baking dish. Brush top and sides of roast with 15 mL (1 tbsp.) mustard and sprinkle with steak spice.
3. Pour water into baking dish and bake for 15 minutes.
4. Reduce oven temperature to 150 °C (300 °F) and continue cooking for 25 to 40 minutes until desired doneness (see Chef’s secrets). 
5. In medium bowl, mix remaining mustard (30 mL/2 tbsp.), yogurt and mayonnaise. Slice tomatoes.
6. Transfer roast to a plate, cover with a bowl and let rest for 10 minutes.
7. Set oven to broil.
8. Place bread slices on two baking sheets. Toast bread slices for 1 to 2 minutes on each side. Keep an eye on them to prevent burning. Repeat with second sheet.
9. Thinly slice half of the roast and save the other half for another dish (see Chef’s secret).
10. Spread sauce on toasted bread slices. Divide roast beef slices evenly between 6 of the toasted bread slices. Cover with a second slice of bread, sauce side down. Add tomatoes and lettuce leaves, then top with remaining bread slices. Cut sandwiches. Serve.

This dish is best assembled at the last minute, but the roast beef will keep for 4 days in the fridge or 4 months in the freezer.

This recipe is courtesy of: Geneviève O’Gleman

Photo credit: O’Gleman Média/Sylvie Li

CHEF’S SECRET

Desired doneness:

Cook 25 minutes for rare, or until a thermometer inserted in the centre of the roast reaches a temperature of 52 °C (126 °F).

Cook 30 minutes for medium, or until a thermometer inserted in the centre of the roast reaches a temperature of 54 °C (129 °F).

Cook 40 minutes for well done, or until a thermometer inserted in the centre of the roast reaches a temperature of 56 °C (133 °F).

You can dice the rest of the roast for a soup or stir-fry with rice, or slice it and add it to a grilled cheese. This deliciously versatile roast is perfect for busy evenings.