THE MUNROE MELT
I created this sandwich one weekend when I couldn't decide whether to have turkey, roast beef, or ham. This sandwich has all three! You can substitute Italian roast beef for the regular roast beef to take this sandwich to another level. Most supermarket delis carry the Italian, you just have to ask. Also, the order of the ingredients is important for all of the tastes to blend properly.
Provided by LAURIE ABKEMEIER
Categories Main Dish Recipes Sandwich Recipes Turkey
Time 10m
Yield 1
Number Of Ingredients 9
Steps:
- Preheat the oven broiler. Line a baking sheet with aluminum foil.
- Open the sandwich roll onto the prepared baking sheet. Spread the mustard-mayonnaise blend on one half of the roll and top with the turkey, Swiss cheese, and ham.
- Spread 1 tablespoon of mayonnaise on the other half of the roll and top with the roast beef, tomato slices, and Muenster cheese.
- Broil the sandwich open-faced until the cheese melts and begins to bubble and the ham begins to crisp around the edges. Remove the sandwich from the oven and put both sides together.
Nutrition Facts : Calories 835.1 calories, Carbohydrate 76.1 g, Cholesterol 108.8 mg, Fat 38.1 g, Fiber 4.3 g, Protein 47.1 g, SaturatedFat 14.9 g, Sodium 2371.7 mg, Sugar 7.5 g
BURNT END MELT SANDWICH
Provided by Food Network
Time 22h45m
Yield 1 sandwich
Number Of Ingredients 29
Steps:
- Preheat a smoker for cooking at 225 degrees F.
- Trim any excess fat from brisket. Sprinkle the brisket liberally with kosher salt. Stir together the black pepper, granulated garlic and 1/4 cup Cajun spice, then sprinkle all over the brisket. Place brisket fat-side up on a smoking tray and place in smoker. Add soaked and drained hickory wood chips and smoke until an instant-read thermometer inserted in the center registers 195 degrees F, about 12 hours.
- Let the brisket rest and cool completely, preferably overnight.
- Preheat the smoker for cooking at 250 degrees F. Cut the brisket into 1/2-inch cubes. Spread these cubes in an even layer on a sheet tray. Sprinkle with brown sugar, the remaining 1/4 cup Cajun spice and the BBQ Sauce. Mix thoroughly with your hands to ensure every piece is coated. Spread them out in an even layer and put the tray back in the smoker with fresh soaked wood chips to smoke for 2 hours. Remove from smoker.
- Hollow out the ciabatta. Add Mac and Cheese, some brisket burnt ends, green pear, some Cheddar and BBQ Sauce. Close the sandwich and place on a flattop panini press until cheese melts, about 1 minute. (Save the remaining meat for another use.)
- Combine light brown sugar, ketchup, pineapple juice, molasses, liquid smoke, mustard, salt, black pepper, granulated garlic, Cajun spice and 1 cup water in a stainless steel saucepan. Heat on low heat, stirring constantly and scraping the bottom with a wooden spoon so the sugars do not burn on the bottom of the pan, until it comes to a simmer. Simmer until desired consistency has been achieved, for about 1 hour. Allow to cool completely, then transfer to a clean plastic container or mason jar and store in the fridge.
- Melt butter in a saucepan over medium heat. Add flour to hot melted butter and whisk constantly for 3 minutes. Slowly add milk while continuing to whisk, then continue to cook, whisking, until sauce is thickened and bubbling. Remove from heat and stir in Cheddar, salt, pepper and Cajun spice. Stir until smooth and velvety, then fold in precooked noodles. Return to low heat and stir constantly until noodles are heated through. Serve.
CHEESY CHICKEN MELT WITH ALL OF THE ONIONS RELISH
Steps:
- Heat a large sauté pan with 2 teaspoons of the vegetable oil over high heat until it is smoking. Season the chicken with 3⁄4 teaspoon of the salt and gently place it in the pan. Cook on one side until almost cooked all the way through, about 5 minutes. Flip the chicken and cook on the other side for about 30 seconds, or until it is no longer pink. Transfer the chicken to a plate to rest.
- Immediately add the yellow onion and the remaining 2 teaspoons vegetable oil to the pan. Stir and cook for 5 minutes, or until the onion is dark and smells amazing but is not burnt. If it's getting too dark, lower the heat. Add the vinegar, along with the liquid that has collected on the plate where the chicken is resting, and turn the heat to low. Simmer the onion for 2 to 4 minutes, or until the liquid has evaporated. Transfer the onion to a bowl, using a rubber spatula to scrape the pan out completely. When the onion has cooled down a little, about 5 minutes, add the red onion, scallions, fried shallots, and remaining 1⁄4 teaspoon salt and stir to combine.
- Melt 2 tablespoons of the butter in the same pan. Lay out two slices of bread on your work surface and place a slice of cheese on each. Top each piece of cheese with half of the onions, two pieces of chicken, and another slice of cheese, and cover with another slice of bread. Place the sandwiches in the pan with the melted butter. Cook over medium heat, about 3 minutes, until the cheese on the bottom slice is melted and the bread is nicely toasted. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches. Cook them for another 1 to 2 minutes, until the cheese is melted and the bottom is toasty. Remove the sandwiches from the pan, cut them in half, and insert a frilly toothpick or cocktail sword near the top in each half and serve.
THE MUNROE MELT (SANDWICH)
I found this recipe on a website called Choice Cooking Recipes. 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.
Provided by Northwestgal
Categories Lunch/Snacks
Time 15m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven broiler. Line a baking sheet with aluminum foil.
- 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.
- 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.
- Broil the sandwich open-faced until the cheese melts and begins to bubble and the ham begins to crisp around the edges.
- Remove the sandwich from the oven and put both sides together. Serve while sandwich is still warm.
TUNA MELT SANDWICHES
When our children were young, I often fixed this warm tuna melt sandwich recipe. They go well with chips and a salad for a quick lunch. -Carole Anhalt, Manitowoc, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a bowl, combine the first six ingredients; set aside. Spread butter over cut sides of buns. Spread tuna mixture on bun bottoms; replace tops. Wrap in foil. , Bake until the cheese is melted, 15 minutes.
Nutrition Facts : Calories 363 calories, Fat 23g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 629mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.
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