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Baseball Sandwich
Baseball Sandwich
YIELD Makes 6 to 8 servings
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INGREDIENTS
| Ingredients | |
| 1 | (1-pound) round sourdough or white bread loaf |
| 2 | cups mayonnaise, divided |
| 1/4 | pound thinly sliced roast beef |
| 1 | slice (about 1 ounce) provolone or Swiss cheese |
| 3 | tablespoons roasted red peppers, well drained |
| 3 | tablespoons spicy mustard, divided |
| 1/4 | pound thinly sliced ham |
| 1 | slice (about 1 ounce) Cheddar cheese |
| 3 | tablespoons dill pickle slices |
| 2 | tablespoons thinly sliced onion |
| Red food coloring | |
| Supplies | |
| Pastry bag and small writing tip | |
PREPARATION:
- Cut thin slice off top of bread loaf; set aside. With serrated knife, cut around sides of bread, leaving 1/4-inch-thick bread shell. Lift out center portion of bread; horizontally cut removed bread round into 3 slices of equal thickness.
- Spread 1 tablespoon mayonnaise onto bottom of hollowed out loaf; top with layers of roast beef and provolone cheese. Cover with bottom bread slice and red peppers.
- Spread top of middle bread slice with half of mustard; place over peppers. Top with layers of ham and Cheddar cheese. Spread remaining bread slice with remaining mustard; place over ham and Cheddar cheese. Top with pickles and onion. Replace top of bread loaf.
- Reserve 1/3 cup mayonnaise; set aside. Frost outside of entire loaf of bread with remaining mayonnaise. Tint reserved 1/3 cup mayonnaise with red food coloring; spoon into pastry bag fitted with writing tip. Pipe red mayonnaise onto bread to resemble stitches on baseball.
This recipe appears in: Sandwiches
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