Recipe By Esther Ottensoser

STYLING AND PHOTOGRAPHY BY CHAY BERGER

I served this meat trio many times for sheva brachos or Yom Tov seudos. It’s a great way to use  leftover meats, and it’s always a crowd-pleaser. It looks very pretty on a rectangular plate or a large round one. I try to keep each taster small, keeping in mind that there’s a whole meal ahead of this dish. It isn’t hard, but it does take some last-minute preparation. It doesn’t have to be served hot, so it’s okay to have it on the table when your guests arrive.

SERVES 8

• 3 large baguettes, sliced on a bias to get 8 slices each
• 8 oz (225 g) roast beef, thinly sliced
• 1 16-oz (450-g) navel pastrami, cubed small
• ½ cup garlic dip
• ½ cup pesto mayo
• ½ cup honey-mustard mayo

PULLED BEEF

• 2 1-lb (450-g) kolichels
• 2 Tbsp barbecue sauce
• 2 Tbsp chili sauce
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• ¼ tsp black pepper

To prepare the pulled beef, preheat oven to 300°F (150°C). Place the kolichels in a 9x13-inch 23x33-cm) pan. Combine the remaining ingredients into a sauce and pour it over the meat. Bake for 4 hours. Using two forks, pull the meat. Mix the pulled beef with the sauce and return to the oven for another 20 minutes. To assemble, place three baguette slices on each plate. Lightly smear garlic mayo on one baguette slice. Top with pulled beef and drizzle a little more garlic mayo over it. Smear honey-mustard mayo on the second baguette slice. Add pastrami cubes on top and drizzle with more honey mustard mayo. Spread pesto mayo on the third baguette slice. Cut a slice of roast beef in half, fold it to fit the baguette, and place it on top. Drizzle with additional pesto mayo. Garnish with microgreens, if desired.