1/4 cup mayonnaise
2 tsp. oil-packed sun-dried tomatoes, minced
1 tsp. garlic, minced
1 tsp. prepared horseradish
1 tsp. ketchup
Pinch of cayenne
1/3 cup red onion, slivered
1/3 cup pickled sweet cherry peppers, sliced
pinch of red pepper flakes
4 slices white or wheat sough dough bread 1/2" thick
1/2 cup white cheddar cheese, shredded
4 oz. deli roast beef, thinly sliced
Combine mayonnaise, tomatoes, garlic, horseradish, ketchup and cayenne in small bowl.
Toss onion, peppers and pepper flakes together in another bowl. Drizzle with some of the pickle juice from the peppers, let stand for 5 minutes.
Spread butter on one side of each slice of bread, spread mayonnaise on the other side. Sprinkle cheese on two of the slices, arrange beef on the cheese, then top with pepper salad. Place the other slices of bread on the peppers, buttered side up.
NOTE: Sandwiches on both sides using a heavy skillet on top of sandwich as a weight. cook over medium heat. When first side is golden brown, flip and re weight to finish.