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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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The chili/mayo/mustard spread makes this sandwich! Ingredients:
1 (4 ounce) can diced green chilies |
2 tablespoons mayonnaise |
1 tablespoon dijon mustard |
10 slices pepperidge farm pumpernickel bread |
10 slices cooked beef (i beef this part up and don't mind the pun) |
5 slices swiss cheese |
2 tablespoons butter |
Directions:
1. Combine chilies, mayonnaise and mustard. Spread on each slice of bread.
2. Top half the bread with one slice of cheese and two slices roast beef. Cover with remaining bread. Butter the outsides of bread.
3. Grill sandwiches on a griddle or in a large skillet over medium heat until both sides are golden brown and the cheese melts.
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