Spread mayonnaise over cut sides of top halves, and spread Dijon mustard over cut sides of bottom halves.
Wrap sandwiches in aluminum foil and seal.
Place in a 15 x 10 x 1-inch jellyroll pan. Cut into 8 squares, and serve immediately. Garnish, if desired. Makes 8 servings. Turn bread dough out onto a lightly floured surface, and knead 3 to 4 times or until smooth.