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Giant Sandwich

By: Mildred Sherrer

"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."

Rate/Review | Read Reviews (5)

Prep Time:
25 Min

Cook Time:
15 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 loaf unsliced round rye bread
1 tablespoon prepared horseradish
1/4 pound thinly sliced deli roast beef
2 tablespoons mayonnaise
4 slices Swiss cheese
2 tablespoons prepared mustard
1/4 pound thinly sliced deli ham
6 bacon strips, cooked
6 slices process American cheese
1 medium tomato, thinly sliced
4 slices red onion, separated into rings
1 tablespoon butter or margarine, softened

Directions

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.
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.