Classic Package Recipe

Prepare garlic

Peel and finely mince 3 garlic cloves. If you prefer a milder garlic flavor, smash the cloves and let them sit 5–10 minutes before mincing (this mellows bitterness).

In a medium bowl, combine 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt until smooth.

Add minced garlic, 1 tablespoon fresh lemon juice, 1 teaspoon olive oil, 1/2 teaspoon Dijon mustard, and 1/4 teaspoon sugar or honey (optional). Stir to combine.

Season the sauce with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust acidity with more lemon or salt as needed.

Stir in 1 tablespoon finely chopped fresh parsley if using. Cover and refrigerate at least 15 minutes to allow flavors to meld (can be made up to 24 hours ahead).

Preheat oven broiler or toaster oven on high if you want a warm, slightly toasted sandwich.

Slice the baguette lengthwise, leaving a hinge if desired, and lightly butter or brush the cut sides with 1 tablespoon softened butter or olive oil.

Place the bread cut-side up under the broiler for 1–2 minutes until just golden—watch carefully to avoid burning. Alternatively, toast in a skillet over medium heat for 2–3 minutes.

Evenly spread a generous layer (~2–3 tablespoons) of the prepared garlic sauce on both cut sides of the bread.

Layer the roast beef (8 oz) on the bottom half, distributing it evenly. Season the beef lightly with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Place 2 slices of provolone cheese over the roast beef. If you prefer melted cheese, return the open sandwich under the broiler for 30–60 seconds until cheese softens and begins to bubble.

Top with 1/2 cup shredded iceberg lettuce, 1/2 of a thinly sliced Roma tomato, 1/4 thinly sliced red onion, and 1/4 sliced dill pickle if using.

Close the sandwich, press gently, and cut into desired portions. Serve immediately with extra garlic sauce on the side for dipping.