The 3 pound eye of the round roast gets trimmed of all fat prior to being rubbed.

The rub used: Oregano, garlic powder, Lawry's seasoned salt, sweet paprika & black pepper.

The finished rub.

After the meat is rubbed, it gets wrapped with plastic wrap before being refrigerated for 2 hours.

The Tiger Sauce used: Mayo, horseradish, lemon juice, table salt & black pepper.

The finished Tiger Sauce.

Seeting up for some thin slicing. The onion gets thin sliced on the mandolline slicer & later the meat will get thin sliced on the food slicer.

The meat is ready to go on the grill which has been preheated to 550 degrees.

The meat is about 1/4 of the way along in it's 45 minutes on the grill.

The meat is nicely seared on all sides and it is time to pull it and bring it into the kitchen for a 5 minute rest before slicing.

A food slicer makes thin slicing this meat super easy. The thin slices are essential because this is not the most tender cut.

The meat is sliced, and is joined by the thin sliced onions & Tiger Sauce.

The meat was moist and tender and had great flavor from the outer bark.

The beef slices go on the rye bread & get topped with the Tiger Sauce & the thin sliced onions.

This is one of my favorite sandwiches and the addition of the rye bread made them even tastier.