Big wheel sandwich loaf
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Inch round loaf sourdoug | |
| 2 | teaspoons | Prepared horseradish |
| ¼ | pounds | Thinly sliced roast beef |
| 2 | tablespoons | Mayonnaise |
| 4 | slices | Swiss cheese |
| 2 | tablespoons | Prepared mustard |
| ¼ | pounds | Thinly sliced cooked ham |
| 1 | medium | Tomato, thinly sliced |
| 4 | slices | Bacon, cooked and drained |
| 4 | slices | American cheese |
| ½ | medium | Red onion, thinly sliced |
| ¼ | cup | Butter or margarine, softene |
| 1 | tablespoon | Sesame seeds, toasted |
| ⅛ | teaspoon | Onion powder |
Directions
Slice bread horizontally into 6 equal layers using an electric or serrated knife. Spread horseradish on first layer, and top with roast beef and second bread layer. Spread mayonnaise on second layer, and top with Swiss cheese and third bread layer. Spread mustard on third layer, and top with ham and fourth bread layer. Cover fourth layer with tomato slices, bacon, and fifth bread layer. Top fifth layer with American cheese, onion, and remaining bread layer. Combine remaining 3 ingredients; spread over top and sides of loaf. Place loaf on a baking sheet; bake, uncovered, at 400 degrees for 15 minutes. Slice into wedges with an electric knife. Yield: 8 servings.