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Take-and-Shake Salad
Learn how to make the perfect salad for your next family meal, party or casual get-together. The trick is in the combination of ingredients, and we've got the solution.
Baseball Sandwich
Yield: Makes 6 to 8 servings
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
Pastry bag and small writing tip
Preparation:
1.
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.
2.
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.
3.
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.
4.
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
