Baseball Sandwich the Editors of Publications International, Ltd.
Makes 6 to 8 servings
|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|
- 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.
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