A touch of cayenne adds an extra kick to the horseradish mayonnaise in this hearty sandwich. You can grill it indoors or out, making it perfect for any time of year.
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Did our annual Xmas harbor cruise and needed something yummy to serve. These were fantastic although I made a few adjustments including doubling the sauce and meat; everyone loved them. French rolls are a more neutral flavor and allow the contents to shine rather than a sourdough as it would overwhelm the sandwich. The other thing I suggest is to cut the root end off of the onion, separate the individual layers and then toss with the oil and seasoning. Cook on a grilling grid which allows for even cooking of the onion, with each piece getting caramelized rather than undercooked and charred. Just pull off the smaller pieces as they become done. The onion turns sweet this way and adds another layer of flavor to the sandwich.
This has turned into a family favorite and has become a regular in the rotation. Everyone I've served it too loves it and has asked for the recipe. The only change I've made is to double the sauce. Good rolls are a must.
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