• 20minutes
  • 703calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup mayonnaise

  2. 2 teaspoons sun-dried tomatoes , minced

  3. 1 teaspoon garlic , minced

  4. 1 teaspoon prepared horseradish

  5. 1 teaspoon ketchup

  6. 1 pinch cayenne pepper

  7. 1/3 cup red onion , slivered

  8. 1/3 cup pickled sweet peppers (I used a mixture of hot and sweet)

  9. 1 pinch red pepper flakes

  10. 4 slices sourdough bread,

  11. 1/2 inch thick

  12. butter , softened

  13. 1/2 cup white cheddar cheese , shredded

  14. 4 ounces deli roast beef , thinly sliced

Instructions Jump to Ingredients ↑

  1. Mix mayonnaise, tomatoes, garlic, horseradish, ketchup, and cayenne in small bowl.

  2. Toss onion, peppers, pepper flakes, and some juice from the peppers in another bowl. Let it stand for at least 5 minutes for flavors to blend.

  3. Spread butter on one side of each slice of bread, and spread mayo mixture on the other side. Sprinkle cheese on two slices, top with roast beef, then some of the salad mixture, then the other slice of bread, butter side up.

  4. Toast sandwiches in George Foreman grill or in a skillet using another heavy skillet or foil-wrapped brick as a weight. (Cook over medium heat. When first side is browned, flip over and cook the other side, weighting again.).


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