Mustardus Maximus Roast Beef Sandwich

Mustardus Maximus Roast Beef Sandwich
16 servings


Ingredients Weights Measures
Bacon-Mustard Aioli
OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak, cooked, crumbled 6 oz. 8 slices
KRAFT Extra Heavy Mayonnaise 8 oz. 1 cup
GREY POUPON Country Dijon Mustard 4 oz. 1/2 cup
honey 2 oz. 2-2/3 Tbsp.
paprika - 2-2/3 Tbsp.
ancho chile pepper powder - 2-2/3 Tbsp.
ground black pepper - 4 tsp.
Sandwich Assembly
Cooked beef prime rib roast, medium-rare, sliced 5 lb. -
French bread rolls, split - 16 each
white onions, sliced, grilled 1 lb. 1 qt.
provolone cheese, thinly sliced 1 lb. 32 slices
beefsteak tomatoes, sliced 3 lb. 48 slices


BACON-MUSTARD Aioli: Mix ingredients until blended.

SANDWICH Assembly: Smoke meat over wood chips 1 min.

PLACE rolls, cut-sides up, in single layer in sheet pans. Spread top and bottom halves of rolls with Bacon-Mustard Aoli. Place 5 oz. meat and 1 oz. onions on bottom half of each roll. Cover top half of each roll with 2 cheese slices. Bake in 350ºF standard oven 5 min. Place 3 tomato slices on bottom half of each roll. Close rolls to make 16 sandwiches (or to make 1 sandwich for trial recipe).

Kraft Kitchens Tips

Special Extra
For a peppery kick, add 1/4 cup arugula or watercress to each baked sandwich before closing roll halves.
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Nutritional Information

Nutrition Information

Total fat
 48 g
Saturated fat
 19 g
 145 mg
 900 mg
 31 g
Dietary fiber
 4 g
 8 g
 51 g
Vitamin A
 40 %DV
Vitamin C
 25 %DV
 30 %DV
 30 %DV