The Munroe Melt (Sandwich) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 5 |
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I have never found a prepared dijon-mayo blend, so I just use 1/2 tablespoon dijon mustard and 1/2 tablespoon mayonnaise, and blend the two conditments together with a knife. Most in my family like this sandwich with a few thin slices of red onion added, but that's our own addition (it's not a part of the original recipe), so I've listed that as an optional ingredient. Ingredients:
1 crusty sandwich roll, split |
1 tablespoon dijon mustard-mayonnaise blend |
2 slices deli turkey |
1 slice swiss cheese |
2 slices deli ham |
1 tablespoon low-fat mayonnaise |
2 slices deli roast beef |
2 slices tomatoes |
2 slices red onions (optional) |
1 slice muenster cheese |
Directions:
1. Preheat the oven broiler. Line a baking sheet with aluminum foil.
2. Open the sandwich roll onto the prepared baking sheet. Spread the mustard-mayonnaise blend on one half of the roll. [NOTE: use 1/2 tablespoon Dijon mustard and 1/2 tablespoon mayonnaise if you don't have a prepared dijon-mayo blend on hand]. Top with turkey, Swiss cheese, and ham (in that order) on top of the mustard-mayo mixture.
3. Spread 1 tablespoon of mayonnaise on the other half of the roll. Top with the roast beef, tomato slices, onion slices (if using), and Muenster cheese.
4. Broil the sandwich open-faced until the cheese melts and begins to bubble and the ham begins to crisp around the edges.
5. Remove the sandwich from the oven and put both sides together. Serve while sandwich is still warm.
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