Ingredients

1 package (1 1/2-1 3/4 pounds) peppercorn-flavored beef filet of sirloin
3/4 cup mayonnaise
1/4 cup finely chopped oil-packed dried tomatoes
1 tablespoon prepared balsamic vinaigrette
1 package (5-6 ounces) mixed baby greens
3 tablespoons prepared balsamic vinaigrette
1 loaf French bread (about 24-by-4 inches)

Cut beef roast lengthwise in half. Place beef on grill over medium, ash-covered coals. Grill, uncovered, 13-15 minutes for medium rare to medium doneness, turning occasionally. Meanwhile, make aioli by combining mayonnaise, tomatoes and 1 tablespoon vinaigrette in small bowl; mix well. Combine greens and 3 tablespoons vinaigrette in large bowl; toss. Cut bread horizontally in half.
Carve beef into 1/4-inch thick slices. Arrange greens on bottom half of bread; top with beef, then with aioli. Cover with top half of bread; cut crosswise into 4 sandwiches. Serve with remaining aioli.

Directions

Janet Barton of Sandy is a finalist in the 2001 National Beef Cook-Off.