Steakhouse Roast Beef Sandwich

• 110 g thinly sliced — Deli-style sliced roast beef
• 110 g, split lengthwise — Whole-wheat baguette or sturdy roll
• 35 g (about 2 tbsp) — Plain nonfat Greek yogurt
• 3 g (about 1/2 tsp) — Dijon mustard
• 40 g, dried and shredded — Raw romaine lettuce
• 80 g, thinly sliced — Raw cherry tomatoes
• 20 g, very thinly sliced — Raw yellow onion
• 5 g (1 tsp) — Balsamic vinegar
• 0.5 g (about 1/4 tsp) — Ground black pepper

Method

1. 1Make the steakhouse spreadStir the Greek yogurt, Dijon mustard, balsamic vinegar, and black pepper for 45 seconds until smooth and evenly speckled.45 secLook for: The spread is glossy and thick enough to cling to the bread without running.Safety: Keep the yogurt and roast beef at 40°F or colder while preparing the sandwich.
2. 2Soften the onionSeparate the onion slices into thin strands and soak them in a small bowl of cold water for 5 minutes.5 minLook for: The strands loosen and their sharp raw aroma becomes milder.Safety: Use potable water and a clean bowl for the ready-to-eat onion.
3. 3Dry the romaine and tomatoesWhile it soaks, pat the shredded romaine and sliced tomatoes thoroughly dry with a clean towel.1 minLook for: The vegetables feel crisp and leave no visible water on the towel.Safety: Use clean hands and a clean towel for the ready-to-eat vegetables.
4. 4Drain the onionPour away the soaking water, then pat the onion strands dry.30 secLook for: The onion is dry enough that it will not make the bread soggy.Safety: Do not reuse the onion soaking water.
5. 5Spread the baguetteOpen the baguette and spread the Dijon yogurt evenly over both cut faces, reaching close to the edges.45 secLook for: Both bread faces have a thin, even coating with no large clumps of spread.Safety: Keep the roast beef chilled until the sandwich is ready to be filled.
6. 6Add the vegetablesArrange the romaine over the bottom half of the baguette, then place the dry tomato slices over the romaine in one even layer.1 minLook for: The romaine forms a dry barrier under the tomatoes and the filling stays within the bread edges.Safety: Use clean utensils for all ready-to-eat ingredients.
7. 7Finish the sandwichLayer all of the roast beef and drained onion over the tomatoes. Close the baguette firmly, cut it in half, and wrap it if transporting.1 min 30 secLook for: The sandwich holds even layers of beef and vegetables without wet or loose edges.Safety: Refrigerate the wrapped sandwich promptly and discard it after more than 2 hours above 40°F.