The Munroe Melt

10 Reviews

Prep: 5 min
Cook: 5 min
Ready In: 10 min

“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.” - by LAURIE ABKEMEIER

Ingredients

1 crusty sandwich roll, split
1 tablespoon prepared Dijon mustard mayonnaise blend
2 slices deli turkey
1 slice Swiss cheese
2 slices deli ham
1 tablespoon mayonnaise
2 slices deli roast beef
2 slices tomato
1 slice Muenster cheese

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Metric US

Original recipe yields 1 sandwich

Directions

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

Amount Per Serving (1 total)

Calories
835 cal
42%

Fat
38.1 g
59%

Carbs
76.1 g
25%

Based on a 2,000 calorie diet

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Reviews (10)

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MPEPLIN

Aug. 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 toma..." See moreto keeps it from being too dry. Defintely a keeper!"

METROWESTJP

Jul. 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..." See more, so keep a napkin handy when eating."

Tricia B.

Oct. 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 ..." See morewas soggy and gross. We ended up pulling the topping off and eating them with a fork... the flavor was very good, though."

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