This sandwich is large enough for a crowd and they will all be asking why you waited so long to make it. The results of some sandwiches are more bread than substance, and many times the bread just doesn’t hold up to do the job. One thing about this recope is the bread will do the job, and along with high quality product it will be bursting with flavor.

We had people over for lunch a week or so ago and the comment made was ‘how can you make a sandwich taste so good’. With the current 80′s and 90′s we have had in Colorado recently I thought I’d pass this along for your summer use. All you will need is:

1 loaf of shepards bread

1 clove garlic

olive oil

1/4 lb roast beef

1/4 lb ham

1/4 lb swiss cheese

1/4 lb salamieef,

1 tomato sliced

fresh lettuce (your favorite)

1 onion sliced

3 tablespoons of mayonnaise

3 tablespoons of mustard (your favorite)

Combine the mayonnaise and mustard in a small bowl and whip until well mixed.

Slice the shepards bread completely through the middle and brush with olive oil. Place on a hot grill until will toasted. Bring back inside and rub with the peeled clove of garlic.

Spread the mayonnaise and mustard mixture on both halves of the loaf. Beginning on the bottum half, layer with several slices of swiss cheese followed by salami, then ham. Add one layer of lettuce. (I sometimes add bannana peppers from the jar at this point depending on who is being served.) Continue with layers of roast beef, onion, ham, tomato, salami, ending with swiss cheese. Place this masterpiece in the same plactic bag the bread came in, or completely wrap in plastic wrap. Place this in the frig with a heavy cast iron skillet placed on top and leave for about 2 to 3 hours.

Now for the best part. Remove from frig and unwrap. Slice like you would a pie. This makes a large sandwich and you should be able to feed 8 hungry people. Serve with your favorite cole slaw, potato salad, or baked chips. O yea, the bannana peppers make a big difference if everyone eats them. If not serve them on the side and add them to your portion.

Enjoy . . . more later.