1 recipe Roast Beef and Gravy
New Orleans style French bread, about 8-10 inches long per sandwich
Shredded iceberg lettuce
Dill pickle slices
Slice the bread about 3/4 of the way through, leaving a hinged top. Slather the bread with a very generous portion of mayonnaise on the inside of the upper and lower halves. Place about a cup of lettuce on the bottom half. Top with dill pickle slices. Cover the lettuce with a generous portion of sliced/shredded roast beef. Drown the beef with gravy.
Have plenty of napkins on hand. If you're not messy to the elbows by the time you finish eating this, you haven't done it right. ; )