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    Horseradish-Dijon Roast Beef Sandwich


    Source of Recipe


    Aunt Saunny

    3 – tablespoons mayonnaise
    3 – tablespoon Dijon-style mustard
    1 – tablespoon prepared horseradish
    12 – slices Italian bread
    6 – ounces cooked roast beef, thinly sliced
    1 – red bell pepper, sautéed and cool
    3 – ounces Monterey Jack cheese, thinly sliced
    1 – cup lettuce, thinly sliced

    In a small bowl, combine mayonnaise, mustard, and horseradish. Spread one side with mayonnaise mixture. Top with roast beef, bell peppers, Monterey Jack cheese, and lettuce, and the remaining bread halves.

    Wrap sandwich in plastic wrap and put in refrigerate up to 24 hours before taking to the picnic. Keep in cooler until ready to eat.
    Makes 6 sandwiches.
 

 

 

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