This was REALLY good! I will be making this often with other sandwich ingredients too. I substituted one cup of rye flour for one cup of the regular flour but you couldn't taste the rye. I also skipped the egg on top. I make bread a lot so instead of the directions for step 1, I mixed the yeast, warm water (about 110-115 degrees) and sugar together and let it sit until it became frothy, about 5 min. Then I added it to the flour, salt, mustard and butter. I mixed it together and then kneaded it in the Kitchenaid for 6 min. I let it rise, covered with a towel, until doubled, for about an hour. Then I followed the rest of the directions starting with step 2. I then mixed ketchup, mayo, pickle relish and horseradish together (like a spicy Thousand Island dressing)to dip the sandwich in. I wouldn't recommend putting it in with the sandwich stuff before cooking so it doesn't get soggy but it was the perfect dip. Great way to use left overs from St. Patrick's Day!
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This was REALLY good! I will be making this often with other sandwich ingredients too. I...