Giant Sandwich

Giant Sandwich

"This lovely layered loaf from Mildred Sherrer of Bay City, Texas is definitely not your everyday sandwich. Piled high with a variety of fillings, the wedges are great for a special occasion when served warm from the oven."
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40 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

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  1. Cut bread horizontally into six slices. Spread bottom slice with horseradish; top with roast beef. Place the next slice of bread over beef; spread with mayonnaise and top with Swiss cheese. Add next slice of bread; spread with mustard and top with ham. Add the next slice of bread; top with bacon and American cheese. Add next slice of bread; top with tomato and onion.
  2. Spread butter on cut side of bread top; cover sandwich. Place on a baking sheet; loosely tent with heavy-duty foil. Bake at 400 degrees F for 12-14 minutes or until heated through. Carefully slice into wedges.


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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 ...

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. To...

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

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...

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'...

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