Roast Beef Sandwich

Method

1. Take 100 g of cold rare roast beef out of the fridge and let it sit at room temperature for 20 minutes so it is not fridge-cold in the sandwich.
2. Carve the beef across the grain into slices as thin as you can manage, letting them fall into loose folds rather than a flat stack. Season the slices with flaky sea salt and plenty of coarsely ground black pepper.
3. Pour 60 ml of beef gravy into a small pan and bring it to a bare simmer over a low heat, 2-3 minutes, then keep it warm off the heat.