I’d start with a about 2 days in advance. I’d take a London broil, brisket, tri-tip or other roast-type cut, and soak in a cure consisting of the following:
1 gal cold water
2 bay leaves
1 c salt
1 tbs Liquid Smoke
garlic cloves ½ cp brown sugar
3 tbs pickling spice
After covering the meat with the cure, I’d allow it to soak (refigerated) at least overnight.
Removing the meat from the cure, I’d crust the fat side with a 50/50 rub of ground peppercorn/ground coriander seed. Then I’d wrap the roast in foil, sealing seam to prevent loss of moisture, then roast it at 375°F for 2–3 hrs, depending on size of roast, or until internal temperature is 135° to 140°F, depending on how well done I want it.
I’d let it cool at least 15 minutes, but probably overnight again in the fridge. Just before making your sandwich I’d slice it wafer thin, across the grain.
I would take a whole-grain artisan-baked hoagie-type roll (a baguette would work), sliced in half lengthwise. I’d apply Deli-style brown mustard on the bottom half, followed by several many slices of the peppered beef. Upon that I’d spread some prepared horseradish, followed by pepperjack cheese, along with some smoked gouda slices. On top of that I’d place sliced red onion; 1 whole garden-grown tomato, sliced; several leaves of red leaf lettuce, and some thick cut, crisply cooked hicory-smoked bacon; and cover with the top of the bun. then I’d take two toothipcks, two garlic-stuffed olives, and place them in the middle of the sandwich, so thay can “look” at you. I’d cut the sandwich in the middle, and serve it with a salad and/or cheesy fried potatoes, and a tall glass of your favorite beverage to wash it down.
Edit for clarity
