1/3 c. commercial sour cream
2 tbsp. Dijon mustard
2 tsp. prepared horseradish
4 individual French loaves
4 slices Provolone cheese, cut in half
1 lb. thinly sliced cooked roast beef
1 c. alfalfa sprouts

Combine sour cream, mustard and horseradish. Split bread loaves in half horizontally, and spread sour cream mixture on cut surfaces. Top bread bottoms with cheese and roast beef, replace bread tops and wrap sandwiches in aluminum foil.

Bake sandwiches at 350 degrees for 25 minutes. Remove bread tops and place alfalfa sprouts on top of roast beef. Replace bread tops. Cut each sandwich in half to serve. Yield 4 servings.