Makes 32 slices.

1 (12 oz.) piece beef, cooked med.-well and cut into 1 inch pieces
1/2 tsp. salt (if purchasing meat from the deli, reduce salt to 1/4 tsp.)
1/8 tsp. pepper
2/3 c. mayonnaise
1/4 c. each green onions, red pepper and water chestnuts, finely chopped
1/8 tsp. dried thyme leaves, crushed
2 (8 inch) pieces French bread, without tapered ends
Horseradish sauce (if desired)

Place cooked beef, salt and pepper in food processor bowl fitted with steel blade. Process 10 seconds or until coarsely chopped. Remove from processor bowl. Add mayonnaise, green onions, red pepper, water chestnuts and thyme; mix well. Cover and refrigerate beef mixture at least two hours or overnight.

About two hours before serving, remove the soft center from each piece of bread with a long, narrow serrated knife, leaving a 1/2 inch thick shell. Fill each piece of hollowed bread with an equal amount of beef mixture, packing so there will be no air pockets. Cut loaves into 1/2 inch thick slices. Cover and refrigerate another hour before serving. Bread may become soggy and tough if stuffed and held longer than two hours. Serve slices with horseradish sauce, if desired. This kitchen-tested recipe makes 32 slices.