A delicious and hearty sandwich featuring tender roast beef, fresh vegetables, and a flavorful sauce, all served on a toasted French loaf.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even toasting.
Slice the French loaf in half lengthwise and place it in the oven for 4-5 minutes until lightly toasted.
Keep an eye on the bread to prevent over-toasting.
Spread butter on the inside halves of the toasted bread while it's still warm.
The warmth of the bread will help the butter melt evenly.
In a saucepan, whisk together the vegetable oil and flour over medium-high heat for about 5 minutes until lightly browned.
Stir constantly to avoid burning the roux.
Gradually add the beef stock to the roux, whisking continuously until the gravy thickens slightly.
Adjust the consistency by adding more stock if needed.
Toss the roast beef in the prepared gravy until evenly coated and heated through.
Ensure the beef is fully coated for maximum flavor.
Spread mayonnaise on the top inside half of the buttered bread.
Use a generous amount for a creamy texture.
Layer dill pickle slices on the bottom inside half of the bread.
Spread the pickles evenly for consistent flavor.
Place the coated roast beef on top of the pickles using tongs.
Distribute the beef evenly for a balanced sandwich.
Top with shredded lettuce and tomato slices.
Add the vegetables just before serving to keep them fresh.
Cut the sandwich into quarters and serve with your favorite side dish.
Serve immediately to enjoy the sandwich at its best.
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