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The Munroe Melt

The Munroe Melt

  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m
LAURIE ABKEMEIER

LAURIE ABKEMEIER

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.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 835 kcal
  • 42%
  • Fat:
  • 38.1 g
  • 59%
  • Carbs:
  • 76.1g
  • 25%
  • Protein:
  • 47.1 g
  • 94%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 2372 mg
  • 95%

Based on a 2,000 calorie diet

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 and top with the turkey, Swiss cheese, and ham.
  3. Spread 1 tablespoon of mayonnaise on the other half of the roll and top with the roast beef, tomato slices, 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. Remove the sandwich from the oven and put both sides together.
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Reviews

MPEPLIN
9

MPEPLIN

8/9/2007

That's a great sandwhich! I wasn't sure what "prepared dijon mustard and mayonnaise blend" was, so I used dijon on one side and Smart Balance mayo on the other. Wonderful taste and texture; the tomato keeps it from being too dry. Defintely a keeper!

Tricia B.
8

Tricia B.

10/26/2007

I don't know if I'll make these again, but if I do, I'll see how they turn out with the tomato put on after the broiling... the heat of the oven just got those juices going, so that half of the bread was soggy and gross. We ended up pulling the topping off and eating them with a fork... the flavor was very good, though.

METROWESTJP
6

METROWESTJP

7/29/2009

These are mighty tasty! I've made them several times. In a pinch I'll use regular sandwich bread and mix a little dijon with mayo instead of using the blend. They can get a bit juicy under the broiler, so keep a napkin handy when eating.

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