Reviewed: Mar. 29, 2009

Great sandwich. I mixed the horseradish and the mayo together and then spread it on the bottom piece of bread. I also used spicy brown mustard and some cracked black pepper on the other side. Topped with some crisp green leaf lettuce leaves and this was ready to eat. Very good, thanks!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Oct. 19, 2008

Ok, we liked this but changed some things. We left out the tomato, and used Hawaiian Bread as some suggested. For some reason this was still cold in the middle after 15 mins in the oven, I think the cooking time is off. Other than that it tasted great, thanks!

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Eating Indy

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Sep. 16, 2007

Just like Bindersbee, I've been making this sandwich for a long time. My mom started making it when I still lived at home, and I took the recipe with me when I went to college. It's one of my husband's favorite things. I just don't use horseradish because I don't like it. I use the big King's round Hawaiian Loaf and it's wonderful.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2007

This made a great dish for the superbowl! Thank you so much for the recipe.

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meg8604

Cooking Level: Intermediate

Living In: Abilene, Texas, USA

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Reviewed: Dec. 10, 2006

I made this when it first appeared in Taste of Home magazine (I think it was almost 10 years ago)! I've made it on many occassions and it's always a hit with company for a casual gathering. I've tried it with a number of different breads, my favorite being the skinny sourdough bagettes because it keeps the sandwich from getting so tall it's hard to eat.

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