Sunday Roast beef is an English classic enjoyed all across our tiny little island on Sundays stuffing our silly little faces full of Yorkshire puddings, roast potatoes and slatherings of delicious gravy.  Yum.  Yep, no doubt about it, us Brits love a bit of roast beef.

BUT I say… why wait til Sunday?  Why should Sunday have all the fun when there are so many other days in the week??

The yanks, they certainly don’t wait until Sunday! Roast beef sandwiches are sold in may diners across  the United States, as well as fast food chains, such as Arby’s and Roy Rogers Restaurants. This style of sandwich often comes on soft white buns topped with barbecue sauce and/or melted American cheese.

So when I found myself with a small topside beef joint and a freshly baked loaf of HOKKAIDO MILK BREAD I knew exactly what I was having for dinner tonight.

I gave the joint a good coat of Colemans English mustard before seasoning all sides with smoked salt and crushed black pepper and spearing it up ready for the rotisserie.  I let that little bugger spin away until the internal temperature hit 55C.

As always I let the meat rest for a good ten minutes to let the juices redistribute around the meat before slicing super thin and serving with cheese and bacon jam between fluffy white bread.