This was meant to be a camping recipe, but we over packed on food. So I converted it to an oven recipe, but it would be equally delicious baked on the campfire!
Start by making the sauce. This is a creamy, tangy spicy sauce that really adds a lot of flavor. It’s 1/2 cup mayonnaise mixed with 1/4 cup red wine vinegar and a teaspoon each salt, Italian seasonings, onion powder, and garlic powder.
Cut your bread about every 2 inches, or if you’re using a longer, skinnier loaf, down the middle. Do not cut all the way through the bottom (if you can help it!)
Slather with sauce. This really helps prevent the sandwich from getting dry and has a great taste!
Add 1 slice provolone cheese in each of the cuts.
And 1 to 2 slices of deli roast beef.
And banana peppers (I’d have put more of them on but I was getting low!)
Wrap in heavy duty aluminum foil (or double wrap in normal aluminum foil)
And bake at 350 until cooked through and cheese is very melty, about 35 minutes. I did broil mine for a minute or two because I wanted it very toasty on top. You can also cook this over a campfire until done!
Baked Beef Sandwich
- 1/2 cup mayonnaise
- 1/4 cup red wine vinegar
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 loaf of Italian or French bread
- 7 slices Provolone cheese
- 7 slices roast beef
- 1/4 cup banana peppers
- Mix mayonnaise, vinegar, and spices. Set aside. Cut bread about every 2 inches, but not all the way through. Slather mayonnaise sauce in each slice, and add 1 slice Provolone and 1 slice beef in each of the cuts. Wrap in aluminum foil and bake at 350 for about 35 minutes or until cooked through. Broil for a moment if you want the top extra crunchy.