Montreal Roast Beef Sandwich

• 95 g thinly sliced roast beef — Deli-style sliced roast beef
• 125 g sturdy whole-wheat roll, split — Whole-wheat baguette or sturdy roll
• 30 g (2 tbsp) — Plain nonfat Greek yogurt
• 6 g (about 1 tsp) — Dijon mustard
• 5 g (about 3/4 tsp) — Pure maple syrup
• 40 g, dried and shredded — Raw romaine lettuce
• 70 g, thinly sliced — Raw cherry tomatoes
• 20 g, very thinly sliced — Raw yellow onion
• 0.5 g (about 1/4 tsp) — Ground coriander seed
• 0.5 g (about 1/4 tsp) — Ground black pepper

Method

1. 1Make the Montreal spreadWhisk the yogurt, Dijon, maple syrup, coriander, and black pepper for 45 seconds.45 secLook for: The spread is glossy, speckled, and thick enough to cling to bread.
2. 2Mellow the onionSeparate the onion strands and soak them in cold water for 5 minutes.5 minLook for: The onion tastes milder while keeping its crisp texture.
3. 3Dry the vegetablesPat the romaine and tomato completely dry so they cannot soak the bread.Look for: The leaves and tomato surfaces leave no moisture on the towel.
4. 4Drain the onionDrain the soaked onion and blot it thoroughly before building the sandwich.Look for: The onion strands are crisp and dry.
5. 5Spread the rollOpen the roll and spread all the Montreal yogurt evenly over both cut faces.Look for: The spread reaches the edges without dripping down the sides.
6. 6Layer the fillingAdd the romaine, tomato, onion, and every roast beef slice in even layers.Look for: The beef reaches both ends and the dry vegetables form an even layer.
7. 7Close, cut, and wrapClose the roll firmly, cut it in half with a clean knife, and wrap it if not serving immediately.Look for: Both halves hold together without wet bread edges or escaping filling.Safety: Keep the roast beef and yogurt sandwich refrigerated until eating.