Ribeye Roast Sandwich With Onions, Arugula And Fontina Cheese

1 ribeye roast Olive oil 2 tsp garlic powder 1 tsp ground pepper Salt 1/2 cup mayonnaise 1/4 fresh basil, chopped finely 2 tablespoons roasted garlic, smashed into a paste 1/2 cup red onion, sliced paper thin 1/2 cup baby arugula Sliced fontina cheese Ciabatta rolls For the ribeye roast: Dry the roast well, lightly oil it and season with garlic powder and pepper. Vacuum seal it into a bag. Sous vide at 130.5 degrees Fahrenheit for 7 hours. Remove from bag, dry off the roast and salt it very generously. Broil on high for 3 minutes or until well crusted. Slice as thinly as you can. For the roasted garlic basil aioli: Mix the mayo, basil, and roasted garlic. Set aside. To assemble the sandwich: Lightly toast the ciabatta rolls. Apply aioli to both sides of the roll. Add meat, onion, arugula and cheese. Serve.