“Almost a “Dagwood” sandwich–very nummy! From B H & G.”
1/3 cup light mayonnaise or 1/3 cupmayonnaise
1/3 cupDijon mustard
2 -4tablespoonsprepared hot creamed horseradish
6loavescrusty Italian bread( 6 to 7 inch loafs)
1 (12ounce) jars roasted red sweet peppers, drained and cut into 1/4 inch wide strips
12ouncesthinly sliced roast beef
6ouncesthinly sliced monterey jack cheese
Combine mayonnaise dressing, mustard and horseradish in a small bowl.
Using a serrated knife, slice sandwich breads in half horizontally.
For each sandwich spread one bread half with mayonnaise mixture.
Top each with roast beef, roasted red peppers, cheese, watercress, spinach and remaining half of bread.
To serve, cut each sandwich in half.
“Great sandwich! I roasted the pepper myself. I couldn’t slice the roast beefthinly since I was camping and I had no good knifes with me but even with thick roast beef it was fabulous. Thank you Derf.”