A large cut of meat for dinner means fantastic sandwiches for lunch the next day.
Roast beef or veal bruschetta
Rub thick slices of toasted baguette with garlic; top with thinly sliced meat and a mixture of diced tomato, black olives and red onion.
Roast beef or veal subs
Spread the cut sides of a soft French roll with mayonnaise, Dijon mustard and prepared horseradish; top with sliced meat, thinly sliced red onion, pickles and roasted red peppers.