Dad’s Famous “Earl of Ashdown/ Duke of Derby” Sandwiches

As dictated by the Earl himself....

Large round loaf of good, high quality bread-- any type… Sourdough, pumpernickel or sour rye-
4 inch by 8 inch slices,
One layer of mayonnaise,
Followed by one layer of Dijon mustard,
Followed by pepper,
Followed by dill pickle in very thin slices,
Followed by pastrami and or corned beef, ham, turkey, roast beef….. pick the meats you like,
Followed by Tillamook sharp or medium cheddar cheese,
Followed by another layer of meat,
Followed by Provolone Cheese,
Followed by another layer of meat,
Followed by iceberg lettuce or thin sliced cucumbers- according to taste,
Thinly sliced tomatoes are also an option,
Cap sandwich with a final slice of bread which has been spread with mayonnaise.

Substitute different types of bread, use two or three slices of bread, but on each layer of bread you must have a layer of mayonnaise and some form of mustard. You can replace the Dijon with regular mustard.
Pile the sandwich fillings (meats and cheeses) as high and thick as
your mouth will surround (or not)

Alternative Hogey Style would require long loafs up to 5 feet in length of sour dough bread in 3 slices, similar fixin’s.