*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
That's a great sandwhich! I wasn't sure what "prepared dijon mustard and mayonnaise blend" was, so I used dijon on one side and Smart Balance mayo on the other. Wonderful taste and texture; the tomato keeps it from being too dry. Defintely a keeper!
I don't know if I'll make these again but if I do I'll see how they turn out with the tomato put on after the broiling... the heat of the oven just got those juices going so that half of the bread was soggy and gross. We ended up pulling the topping off and eating them with a fork... the flavor was very good though.
These are mighty tasty! I've made them several times. In a pinch I'll use regular sandwich bread and mix a little dijon with mayo instead of using the blend. They can get a bit juicy under the broiler so keep a napkin handy when eating.
Wow - now this is a sandwich! And it had my husband's name written all over it - the more the better! This is perfect for a quick weeknight meal when you don't have time to cook or just don't feel like it. I lightly toasted the roll before assembling it and left off the tomatoes until after it was done. Be sure you have an appetite and a lot of napkins ready because this makes one heck of a meal. I served it with pickles and kettle cooked chips - YUM!
Made this for the recipe group selection of the week. We had no problem with soggy bread and we had some juicy tomatoes maybe because we kept them under the meat and cheese. We also added onion slices and avocado wedges broiled them too. I did sprinkle some oregano on the meat to give the Italian taste the cook was talking about and of course some ground pepper. A nice quick easy summertime meal they were very good and I'm sure we'll make them again.
Made this for the Buzz Recipe Group. It is a quick and easy recipe. I made my own Dijon mustard and mayonnaise blend. This makes a rather large sandwich with a generous amount of meat and cheese. I halved the sandwiches and served with shredded lettuce and sliced purple onion along with a side of vegetable chips and dill pickles. Thanks Laurie Abkemeier for sharing your recipe.