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Giant Sandwich

 Giant Sandwich
This lovely layered loaf from Mildred Sherrer of Bay City, Texas is definitely not your everyday sandwich. Piled high with a variety of fillings, the wedges are great for a special occasion when served warm from the oven.
6-8 ServingsPrep: 25 min. Bake: 15 min.


  • 1 unsliced round loaf (1-1/2 pounds) rye bread
  • 1 tablespoon prepared horseradish
  • 1/4 pound sliced deli roast beef
  • 2 tablespoons mayonnaise
  • 4 to 6 slices Swiss cheese
  • 2 tablespoons prepared mustard
  • 1/4 pound sliced deli ham
  • 6 bacon strips, cooked
  • 6 slices process American cheese
  • 1 medium tomato, thinly sliced
  • 4 slices red onion, separated into rings
  • 1 tablespoon butter, softened


  • Cut bread horizontally into six slices. Spread bottom slice with
  • horseradish; top with roast beef. Place the next slice of bread over
  • beef; spread with mayonnaise and top with Swiss cheese. Add next
  • slice of bread; spread with mustard and top with ham. Add the next
  • slice of bread; top with bacon and American cheese. Add next slice
  • of bread; top with tomato and onion.
  • Spread butter on cut side of bread top; cover sandwich. Place on a
  • baking sheet; loosely tent with heavy-duty foil. Bake at 400°
  • for 12-14 minutes or until heated through. Carefully slice into
  • wedges. Yield: 6-8 servings.