YIELD: 24 servings

Horseradish mayonnaise: (Yield: 31⁄4 cups)
3 cups mayonnaise
6 Tbsps. prepared horseradish
24 slices cheddar cheese
48 slices tomato
4 1⁄2 lbs. fully cooked beef pot roast, sliced
1⁄4-inch and warmed
2 1⁄4 lbs. grilled red onions
24 leaves lettuce
24 potato bread buns, split

1. TO MAKE HORSERADISH MAYONNAISE: In bowl, mix mayonnaise and horseradish until thoroughly blended. Cover and refrigerate.
2. FOR EACH SERVING TO ORDER: Grill cut sides of bun. Spread 1 Tbsp. horseradish mayonnaise on each cut side of bun. Top bottom half with 1 slice cheese, 2 slices tomato, 3 oz. pot roast, 11/2 oz. onions, and 1 leaf lettuce. Cover with bun top. Cut in half and plate.

Recipe and photo submitted by the Cattlemen's Beef Board and National Cattlemen's Beef