The Monte Rachel
i am a fiend for Ruebens, Cubans, Monte Cristos and any other sammich that requires toasting, frying, grilling, and a mix of savory and sweet flavors.
AND THUS THE MONTE RACHEL WAS BORN
and then eated (i don’t have pictures ‘cause i ate it all really fast)
- cold cuts; ham and turkey, if i had thick cut boiled ham and smoked turkey this sandwich would’ve been even BETTER
- cheese; i used muenster but baby swiss or actually any mild cheese would be good
- bread; doesn’t matter what kind as long as it’s toasted, but if i had rye or pumpernickel swirl i’d be using that :D
- mustard; a good brown mustard, i had french’s ‘cause it was on sale but Guldens is preferable if you like a spicier brown mustard or Inglehoffer is the best if you like a grainy mustard
- cole slaw; a good sweet amish slaw is best
- take your toasted bread and smear a good portion of slaw on a slice
- then layer ham, cheese, another heap of slaw, turkey, and cheese all up on it; do another layer if you’re adventurous and want a mile high Monte Rachel!
- slather the top slice with mustard, be generous
- if you have a toaster oven this step would be even more glorious, but you can just stick it in a microwave for about thirty seconds, you just want to warm the sandwich a tad to melt the cheese- don’t wanna cook the slaw
- now serve it up with a pickle and some kettle cooked potato chips (or some lovely fresh strawberries instead, as a nod to the Papa sandwich) AND EAT THAT SONOFABITCHIN’ SAMMICH
now that i have enriched your lives with this knowledge GO FORTH AND MAKE A SAMMICH