Prep 10 mins
Cook 6 mins
Inspired from Kraft Food and Family Magazine. I'm putting this in here for my own menu planning benefit.
- 1⁄4 cup mayonnaise (preferably homemade)
- 8 slices light rye bread
- 1⁄4 cup barbecue sauce (I like KC Masterpiece)
- 16 slices deli roast beef
- 4 slices mild cheddar cheese
- 4 leaves romaine lettuce
- Heat an electric skillet to 300°, or a skillet on the stove to slightly above medium high heat.
- Spread each slice of bread with the mayo on one side only. The mayo will be on the outsides of the sandwich to help it brown. Stack the bread to that the mayo'd sides are together, making 4 stacks.
- On each side that faces up, spread 1 Tablespoon of barbeque sauce, add 4 slices of shaved beef, and one slice of cheddar cheese. Reserve the lettuce.
- Place the top slice of bread (the slice with all of the good stuff on it) on the skillet. After each slice it placed, put its matching slice on top of your sandwich so that the mayo sides are outward. Clever, huh? No, I didn't think of it.
- Cook sandwiches until the undersides are brown and give them a flip. When the other sides are brown, remove them to a serving plate and lift the slice that isn't stuck with cheese to add the lettuce. Serve immediately before the lettuce gets too wilty.