Cut the roast lobster into approx. 1 cm thick slices, if necessary have the butcher cut. Halve or third the cheese slices (I use Gouda cheese) so that they are about the size of the lobster slices. Do the same with the ham slices.
Grease a sufficiently large casserole dish or a saucepan or saucepan with oil. The container must be ovenproof and have a sufficient height, i.e. a good 3 - 4 cm higher than the meat slices that will later be placed in it. Because gravy is formed.
Now take a slice of roast beef. Sprinkle these with steak seasoning. Place a slice of ham on top and a slice of cheese on top. Then another slice of lummer with steak seasoning, ham, cheese, etc. When your turret has reached a manageable height, tilt the whole thing by 90 degrees and place it in the baking dish. The discs are now vertically behind one another. The next turret is layered in exactly the same way and also filled vertically into the mold. So choose the size of the casserole dish to match the amount filled. This way the slices stay in place while baking.
Now cover the baking dish either with its lid or with aluminum foil and place in the oven at 160 degrees for 2.5 hours. 1.5 hours is sufficient for quantities of approx. 1 kg of meat.
Then remove the cover. Gravy has formed. Now pour the hollandaise sauce into the mold and mix it with the gravy as best you can and the sauce should also be placed over the meat. Now put everything in the oven without the lid. At about 200 degrees, everything is baked again until it gets a light brown. This takes about 20 minutes.
For serving, the meat can later be removed in thick or thin layers without cutting, depending on how hungry you are. You can prepare the roast wonderfully, the difficult roast slicing is no longer necessary. Everything tastes delicious and spicy and works. If the guests are late, the roast simply stays in the oven at around 70 degrees.
You can now serve the Swiss roast to your guests in a rustic style with bread or, more elaborately, with croquettes, French fries, rice or noodles and, if you like, with vegetables and a salad of your choice.
The leftovers taste great the next day warm or cold with bread and salad.
The steak seasoning already contains salt. The steak spices taste different depending on the manufacturer. Sometimes with more marjoram, sometimes with more chilli, etc. So try beforehand which spice tastes better for you.
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