Instructions: Mix Horseradish Musta-Mayo Sauce ingredients together and season to taste with white pepper.

Trim mustard greens of any tough stems. Wash and dry. Roll leaves into a tight, long cylinder and cut across roll in 1/4-inch slices. Melt butter in a saute pan over high heat. Saute greens with salt and pepper just until wilted, about 2 to 3 minutes. Remove from pan and reserve.

Lower heat and add bacon to pan. Cook bacon until heated through, about 1 minute per side.

Assemble sandwiches: Toast 12 pieces of Potato Bread and spread 6 with Horseradish Musta-Mayo Sauce. Cover the 6 coated pieces of toast with mustard greens, bacon, and thinly-sliced tomatoes.

Melt butter in a large skillet over moderate heat. Fry eggs until yolks are just set, about 1 minute per side. Set each egg atop a plain piece of toast. Place egg covered piece on top of tomato to form a sandwich. Slice in half and serve with cole slaw, olives and French fries.

This recipe yields 6 sandwiches.

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