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Ingredients
- 6 Tbsp. stone-grnd or possibly Dijon mustard
- 6 Tbsp. freshly grated or possibly prepared horseradish
- 1 c. mayonnaise
Directions
- Stir the mustard and horseradish into the mayonnaise till will-blended. Taste and add in more mustard or possibly horseradish, if you prefer. Set aside for 20 min to allow the flavors to blend.
- To use: Cut a sourdough baguette in half horizontally. Place it cut-side up on a baking sheet and broil, watching carefully, for 1 to 2 min, till it is toasted to your specifications. Spread the horseradish/mustard sauce on both sides of the toasted bread, then add in lettuce, sliced onions and tomatoes. Pile on thin slices of roast beef, reassemble the baguette, and cut into sandwich servings. One baguette should make 3 to 4 sandwiches, depending on your appetite.
- This recipe yields 1 3/4 c. of sauce.
- Yield: 1 3/4 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 419g | |
| Calories 1748 | |
| Calories from Fat 1679 | 96% |
| Total Fat 190.17g | 238% |
| Saturated Fat 26.07g | 104% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 2466mg | 103% |
| Potassium 379mg | 11% |
| Total Carbs 15.68g | 4% |
| Dietary Fiber 5.9g | 20% |
| Sugars 8.68g | 6% |
| Protein 5.0g | 8% |
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