The order of the ingredients in this three-meat sandwich is important for all of the tastes to blend properly.
That's a great sandwhich! I wasn't sure what "prepared dijon mustard and mayonnaise blend" was, so I used dijon on one side and Smart Balance mayo on the other. Wonderful taste and texture; the tomato keeps it from being too dry. Defintely a keeper! - 09 Aug 2007 (Review from Allrecipes USA and Canada)
I don't know if I'll make these again, but if I do, I'll see how they turn out with the tomato put on after the broiling... the heat of the oven just got those juices going, so that half of the bread was soggy and gross. We ended up pulling the topping off and eating them with a fork... the flavor was very good, though. - 26 Oct 2007 (Review from Allrecipes USA and Canada)
These are mighty tasty! I've made them several times. In a pinch I'll use regular sandwich bread and mix a little dijon with mayo instead of using the blend. They can get a bit juicy under the broiler, so keep a napkin handy when eating. - 25 Jul 2009 (Review from Allrecipes USA and Canada)