Prepare the rosemary mayonnaise by combining olive oil, rosemary, and garlic in a small pan over low heat.

Cook until the garlic starts to sizzle (about 5 minutes).

Remove from heat and let it cool completely.

In a bowl, mix mayonnaise, salt, and pepper.

Whisk in lemon juice and the olive oil mixture until the mayonnaise is smooth.

Refrigerate the rosemary mayonnaise until ready to use.

Spread rosemary mayonnaise on 8 slices of country-style bread.

Slice the smoked cheese into 1/3 inch thick pieces.

Divide the cheese evenly among 4 slices of bread.

Layer the cheese with romaine lettuce and tomato slices.

Top with the remaining bread slices.

Slice each sandwich in half.

Serve immediately or wrap and chill for up to 3 hours.