Reviewed: Mar. 31, 2012

I had to use whole wheat bread only because I did not have rye. The mayonnaise I used was reduced fat. I made no other changes. I did cook the sandwiches in the cast iron skillet. Each sandwich needed more butter than what was called for, I like to butter the whole piece not just schmear a bit and call it good. All of the boys thought that there was WAY too much chilies in this sandwich--I did not try it myself, I'm going on their reactions. They liked the sandwich, though. I will make this again but I will cut the green chilies back next time and maybe up the mayonnaise and mustard.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 19, 2011

These were pretty good, but I like a ham & swiss combo better, but this is certainly a good thing to make if I have sliced roast beef around. Since "thin slices" isn't real definitive I used about 1 oz per sandwich. Couldn't handle the idea of chilies on a sandwich but I added a bit of the convenient powdered stuff in w/the mayo to get the kick. And I believe I used a 5 grain bread. And it was working for me like this, so I didn't even try the salsa.

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Reviewer:

Erimess

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Cooking Level: Intermediate

Reviewed: Nov. 26, 2011

Really yummy! The salsa would have been great with this too if I had any. Great mix of flavors. Thanks!

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Mar. 11, 2011

I used jalapeño cheddar bread so I omitted the chilies and added grilled onions. I think the onions is what really makes this sandwich so I couldn't rate it better.

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Reviewer:

liz

Reviewed: Mar. 7, 2011

These were really good and easy sandwiches to make. We skipped the green chiles though.

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Reviewer:

Diana

Cooking Level: Intermediate

Home Town: Highlands Ranch, Colorado, USA

Living In: Denver, Colorado, USA

Reviewed: Jun. 19, 2010

Very good sandwich - I wasn't crazy about the green chilies for some reason but I loved the roast beef and swiss grilled. I made mine on rye and my husband's on white.

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jun. 16, 2010

Very good sandwich. I only made two so I cut back on the recipe, just kind of eyeballed the mayo and mustard and used half a 4oz can of green chiles. I never have rye bread so used whole wheat and was out of swiss so used peperjack (I think the pepperjack was nice with the green chiles). Yummmy!! I wish I had more roast beef so I could make another one!!

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Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Oct. 15, 2009

Very tasty and extremely easy! Loved these for a different twist on sandwiches. The only change I made was to substitute the swiss for provolone. Thanks!

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Reviewer:

Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

Reviewed: Sep. 15, 2009

I made these for a small meeting at my home, using a swirled pumpernickel-rye bread and everyone loved it! Nobody felt the need to dip it in salsa - they said it was great just as is - I'll definately be making these again, thanks!

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