Let the beef rest at room temperature for 1 to 2 hours.
Remove the skillet from the oven and transfer the beef gently, with tongs not a fork to a plate to cool completely. Once cool, wrap tightly in plastic wrap and refrigerate overnight. Chilling the roast well makes it easier to slice as thinly as possible.
Slice the beef thinly. Cut the focaccia in half horizontally and spread the Cambozola cheese over the bottom half. Layer beef over the cheese, and over that distribute the pickled onions and watercress. Place the top half of the focaccia on the watercress, press lightly, and cut into the number of sandwiches you need for your group.
Wrap each sandwich tightly in parchment paper and secure with tape before packing for your picnic. By Alexandra Macon. By Emily Farra. Topics Summer Entertaining.
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