Beef In The Round Sandwiches

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

These sandwiches are a meal in themselves and ideal to serve at an outdoor buffet. They are made with rounds of sourdough, which are scooped out and layered with roast beef, Gruyère cheese, thin apple slices, and red cabbage slaw. These hearty sandwiches are cut into wedges for serving and would be good offered with A Mixed Bag of Beans and a mixed greens salad tossed in a vinaigrette dressing.

Ingredients

• 1   6-ounce jar prepared horseradish, drained well
• ½  cup regular or reduced-fat (not nonfat) sour cream
• 6   tablespoons chopped dill pickle
• ¼  cup regular or reduced-fat (not nonfat) mayonnaise
• 2   teaspoons whole-grain Dijon mustard
• ¼  teaspoon salt
• ¼  teaspoon freshly ground black pepper
• 2   cups chopped red cabbage
• 2   6- to 8-inch round crusty sourdough breads
• 1   medium Granny Smith apple, halved and cored
• 2   teaspoons fresh lemon juice
• ¾  pound thinly sliced Gruyère cheese
• 1   pound thinly sliced rare roast beef

Directions

1. In a large bowl, stir together horseradish, sour cream, pickle, mayonnaise, mustard, salt, and pepper until well blended.
2. Add cabbage and stir to combine.
3. Set aside.
4. Slice each loaf of bread in half, horizontally through the center, into 2 rounds.
5. Gently pull out most of the soft bread from the center of each half, leaving a ½-inch-thick edge.
6. Cut each apple half into very thin slices and toss in lemon juice.
7. On 1 of the bottom bread halves, layer half of the cheese, then half of the apples, and half of the roast beef.
8. Use half of the cabbage mixture to cover the roast beef, then cover with a bread top.
9. Repeat to make another sandwich. (Sandwiches can be prepared an hour ahead. Wrap in plastic wrap and refrigerate.)
10. To serve, place the sandwiches on a cutting board, and using a serrated knife, cut each into 4 wedges.

YIELD: SERVES 8