Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds thinly sliced cooked lean roast beef

  2. 1/2 cup sour cream

  3. 1 tablespoon horseradish-style mustard

  4. 1/4 teaspoon salt

  5. 1/8 teaspoon ground black pepper

  6. 1 round loaf white bread, unsliced (2 pounds)

  7. 1 clove garlic, minced

  8. 1/4 cup butter, softened

  9. 1 tablespoon snipped Italian parsley

  10. 1 teaspoon crushed dried basil

  11. 3 cups chopped lettuce

  12. 6 thin slices red onion, separated into rings

  13. 6 ounces fontinella or provolone cheese, sliced

  14. 1 red bell pepper, thinly sliced

  15. 1/4 cup sliced pitted ripe olives

Instructions Jump to Ingredients ↑

  1. Combine sour cream, mustard, salt and pepper; reserve. Cut bread in half horizontally. Remove soft center of bread, leaving about a 1-inch- thick shell. Mash garlic; combine with butter, parsley and basil. Spread cut sides of bread with herb butter. To assemble, layer ingredients in the following order in bottom of loaf: lettuce, onion, cheese, roast beef, sour cream dressing, red pepper slices and olives. Cover with top of loaf. Cut into 8 wedges; serve immediately.


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