Trio Deli Meat and Flank Steak Sandwiches

6 to 8

30 + 30 min (freezing time)

Ingredients

1 beef flank steak, approximately 755 g (1 2/3 lb)

1 package pastrami (150 g)

1 package all-beef salami (150 g)

1 package smoked meat (150 g)

400 g shredded Emmental cheese

1 French baguette

Steak seasoning, to taste

For the basting sauce

1 lemon

1/4 cup Dijon mustard

1/4 cup whole grain mustard

2 tbsp honey

2 tbsp olive oil

1 tbsp steak seasoning

1 clove garlic, minced

Salt and pepper, to taste

Slice the flank steak lengthwise into very thin slices, approximately 2 to 3 mm thick, as if using a meat slicer.
Line a 23 cm (9-inch) square pan with parchment paper. Layer half of the flank steak slices, followed by the smoked meat, half of the cheese, the pastrami, the salami, the remaining cheese, and finally the remaining flank steak slices. Freeze for approximately 30 minutes.
When ready to cook, preheat the barbecue to medium heat (approximately 180°C / 350°F).
Zest the lemon. Cut it in half and squeeze the juice from one half into a bowl.
Add the lemon zest and all remaining basting sauce ingredients to the bowl. Mix well.
Remove the layered meat block from the pan. Cut into 16 equal squares, approximately 6 cm (2 1/3 inches) each, and thread the squares onto metal skewers.
Grill over direct heat for 8 to 12 minutes, turning the skewers occasionally and brushing each side with the sauce during cooking, until the internal temperature of the flank steak reaches 52°C (125°F).
Cut a U-shaped channel along the top of the baguette to create a trough matching the width and depth of the skewer. Place the meat inside the baguette. Brush with a final coat of sauce and grill the bread for 3 to 4 minutes.
Cut into portions approximately 10 cm (4 inches) long and serve.