Two go-to-recipes for when the weather is warm and the water is calling.
1 teaspoon grapeseed oil or olive oil1 loaf rosemary focaccia or any rustic bread such as ciabatta or good sourdough1 large bunch watercress or arugula, washed, large stems removedDry the roast well, rub with the oil, and then liberally coat with the salt and pepper. Let the beef rest at room temperature for 1 to 2 hours.
Set a large cast-iron skillet in the oven and preheat the oven to 475°F. Place the roast in the hot skillet, being careful not to burn your hands, and bake for 25 to 30 minutes or until the internal temperature of the meat reaches 118°F to 120°F. Remove the skillet from the oven and transfer the beef to a plate to cool completely. Once cool, wrap tightly in plastic wrap and refrigerate overnight.
Slice the beef thinly. Cut the focaccia in half horizontally and spread the Cambozola cheese over the bottom half. Layer beef over the cheese, and over that distribute the pickled onions and watercress. Place the top half of the focaccia on the watercress, press lightly, and cut into the number of sandwiches you need for your group.Roast Beef Sandwiches fromby Erin Zircher, Jane Stoddard, Carlos Hidalgo, and Martha W.
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