The America Sandwich

All true patriots love this thick, tender meat sandwich. For anyone who loves meat and America. This is a serious recipe my great great grandfather William Abersworth created while exploring the California coast in the late 1800's. Best served with a side of curly fries.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 1074 Calories

Ingredients

• 1 cup mayonnaise
• 1 pound bacon
• 4 (1 pound) loaves sourdough bread
• 8 ounces processed cheese, sliced
• 1 pound sliced cooked roast beef
• 1 pound sliced smoked ham
• 8 ounces sliced American cheese
• 2 sticks butter, sliced
• 1 cup Dijon mustard
• 4 cups canned gravy, or to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.

Step 3

Cut a slit down the center of a loaf of bread, and use a spoon to scoop out the interior, leaving a pocket in the loaf. Line the pocket with 2 slices of processed cheese food. Divide the cooked bacon slices in 4, and stuff each bread loaf with 1/4 of the bacon.

Step 4

Place sliced roast beef and ham onto microwave-safe plates, and top slices with a pat of butter. Cook in microwave oven set on High until the butter has melted, about 30 seconds. Lightly stuff each loaf with 1/4 of the buttered meat slices. Top with sliced American cheese, and stuff a couple of pats of butter into the top of each loaf.

Step 5

Use remaining butter to spread over the outside of each loaf. Generously drizzle dollops of Dijon mustard and mayonnaise over the top of the stuffing.

Step 6

Place loaves on a baking sheet, and bake in the preheated oven until the bread is toasted and the filling is hot and melted, about 30 minutes. Watch carefully to avoid burning bread.

Step 7

Heat the gravy to a simmer over low heat; remove sandwiches from oven, slice into serving portions, and top each serving with a generous helping of hot gravy.