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Sandwich with roast beef and cucumbers

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Ingredients

Scale
  • 2 pieces of a baguette or ciabatta 8-10 cm long
  • cream cheese
  • cucumber

FOR ROAST BEEF:

  • 1 beef sirloin weighing 1,2 kg
  • 3–4 garlics
  • 2–3 branches of a thyme
  • olive oil
  • salt, freshly ground black pepper

Instructions

  1. The day before smooth out tenderloin at the same time having removed all membranes and pickle in salt and pepper. In a preparation time of roast beef heat a little oil in a big frying pan and add the crushed garlic and branches of a thyme there.
  2. Properly fry meat from all directions until lightly browned. Then turn in a foil. Put roast beef on a baking sheet and establish it in the center of the oven warmed to 480 °F.
  3. At once reduce temperature to 300 °F and bake roast beef to desirable degree of roast of
  4. 10-18 min. Completely cool in a foil at the same time having laid out meat on a plate.
  5. Open a foil on the cooled roast beef and put on a board. Cut meat thin pieces. On each sandwich 3–4 pieces are required (the remained roast beef turn in a film and store in the refrigerator not longer than 5 days). Also thinly cut a cucumber. Salt and pepper cucumbers.
  6. Cut pieces of bread across but not up to the end that it was possible to open them as the book. Grease with cream cheese from within.
  7. Lay out cucumbers and slices of roast beef on bread. Then slightly press and spread on a plate.

Find it online: https://legenrecipes.com/recipe/sandwich-roast-beef-cucumbers/