How to make Green's Kick Butt Roast Beef Sandwiches

While commenting on constant rain's blog about cheese, I mentioned my special sauce that I put on my roast beef sandwiches. She asked me what the sauce was. Instead of just writing the ingredients I wrote a blow by blow description of how I make the whole sandwich.

Then I thought that it would be a good topic for today's post, since I want to make y'all just like me (hungry)...


How to make Green's kick butt roast beef sandwiches:


1/2 lb of roast beef and 1/3 lb of cheese makes 3-4 sandwiches. For best results the roast beef should be red and juicy (freshly sliced at the deli)

sauce:

I just mix mayonnaise, Gulden's mustard and some type of specialty mustard, like dijon or honey mustard or horse radish mustard - depending on what mood I'm in.

On both pieces of the bulkie roll, put mayo on first, then guldens mustard about the same amount of each. Be generous and don't skimp. Then put the specialty mustard on one side only, unless you really want a kick.

Then I slice some onion for each side. Then alternate roast beef and swiss cheese. Usually three slices of roast beef and two slices of swiss cheese works well.

Regular bread is not a good idea because all of that sauce makes the bread too soggy too quickly (eeeewwwwwww). However, flat bread (to make a roll up) works well as a change of pace from the bulkie roll.

Sometimes I'll use provolone cheese instead of the standard swiss. Cheddar cheese is good also.

But.....

It's all about the sauce, baby!!!

Try it and tell me what you think.

I'm getting hungry already....