Mini Rosemary-Roast Beef Sandwiches

Directions

1. Sprinkle roast with salt and rosemary. Cover and refrigerate at least 8 hours or up to 24 hours.
2. Preheat oven to 325°. Uncover roast and pat dry. Rub roast with 1 tablespoon oil; sprinkle with pepper. In a large cast-iron or other ovenproof skillet, heat remaining 1 tablespoon oil over medium-high heat. Brown roast on both sides.
3. Transfer to oven; roast until a thermometer reads 135° for medium-rare, 50-60 minutes. (Temperature of roast will continue to rise about 10° upon standing.) Remove roast from skillet; let stand 1 hour. Refrigerate, covered, at least 2 hours, until cold.
4. Place giardiniera in a food processor; pulse until finely chopped. In a small bowl, mix mayonnaise, mustard and horseradish.
5. To serve, thinly slice cold beef. Serve on rolls with mayonnaise mixture and giardiniera.