I came up with the idea for this bad boy a few years ago when Karen was working at Check into Cash. She took a couple of the leftover pieces to work with her the next day and the girls she worked with went nutz over them! Couldn't tell you how many of them I made while she worked there, mainly so she could take it to work the next day. The girls was makin' death threats if I let it slide for awhile!

We start wth a nice fresh loaf of French bread, sliced in half lengthwise.

I use a fork and my fingers to remove about a half inch of the bread from both sides to make room for the 'good stuff''.

Then I brush a little brown mustard on both halves.

I've got about a pound and a half of left over chuck roast, separated into small chunks and sliced across the grain. For the antipasto I use about a half cup of torn lettuce, one third cup each of sliced olives and hot banana pepper rings, and a quarter cup chopped onion.

Layer the sliced roast beef on the bottom of the baguette.

Sprinkle with a little sea salt and lots of coarsely ground black pepper.

Add three or four heaping tablespoons of good chunky blue cheese dressing to the salad mix.

Layer that on top of the seasoned beef.

Slice with a sharp knife, holding the loaf firmly.

This monster could easily feed four people, but there's only two of us, so I know what I'm having for lunch tomorrow! lol

All I need is a napkin and another beer and it's dinnertime!

Hope ya ain't jealous about our fine china. We tend to live a little large over here!

Damn. Had almost forgotten how good these things are! Perfect for a quick, light dinner on a 95 degree summer evening.

Try it. You'll like it, Mikey!