Not sure why smoked roast beef isn’t a thing in every deli on every corner. Until it is, you’ll have to make it yourself. It’s made from an inexpensive cut, but feel free to trade up. This sandwich will only get better with quality. After the beef is cooked and rested, ideally you would slice it paper-thin on a deli slicer. If you don’t have one (and why would you?), then the next best things to use are an electric knife or a really sharp carving knife: Cut across the grain slowly into thin slices. It takes some practice, but this sandwich is about flavor and not appearance, so no one will know if you mess up.
Spread the mayonnaise on each slice of bread. Divide the mustard greens, tomatoes, bacon, beef, and cheese on top of four of the slices, and top with the remaining slices of bread.
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