People. You need to listen to me and listen to me well. This sandwich is a hazard. You will become addicted and want more and more, possibly even waking up in the middle of the night sweating just thinking about it. You may begin to call your husband Monte on accident. Your children may beg you to come back to planet earth because you daydream about this delicious piece of wonderfulness far too often. Hazard, maybe. The best dang sandwich ever known to mankind, it’s up there.
I’d like to dedicate this post to my beautiful sister who I like to call Fred. Fred calls me on occasion and says “I’m craving a Monte Cohen, we should meet at Cecil’s this week”. She is the perfect Cecil’s date…a gal after my own heart. One of us orders the Monte Cohen add tomato and the other a Reuben so that we can split half and half. The reuben is just so good, unbeatable, really, but is something I’d just never try to replicate myself; unreachable with that fresh corned beef. The Monte Cohen, on the the other hand, totally doable, all I had to do was figure out the recipe to the “secret sauce”. I attempted my own version over and over and each one was seriously wonderful but there was just something missing. So guess what Monte Cohen stalker lady decided to do? Yep, I called the deli and asked if they would share with me what is in that sauce and they totally hooked this girl up, God bless them. Mayo, mustard, horseradish, garlic powder and onion powder. Horseradish! That’s exactly what I was missing! I didn’t ask for the measurements but that wasn’t too difficult to figure out. So, here you are: the Monte Cohen add tomato with plenty of the most amazing sauce ever. Voila! You’ve got to treat yourself to these soon…your’e welcome in advance 🙂
The “Monte Cohen”
Note: When choosing a meat for sandwiches I try to use a freshly baked, sliced turkey or chicken. If that is not an option I always try to make sure there are no preservatives, nitrates or nitrites in the brand I am choosing; I love Boars Head’s Ovengold Roasted Turkey Breast
1/3 Cup Mayo
2 Tablespoons Mustard
2 Teaspoons Creamy Horseradish
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
3/4 Pound Sliced Turkey
2 Tomatoes, sliced
8 Slices Baby Swiss Cheese
8 Slices Whole Grain Bread (I use Ezekiel-it grills beautifully for these sandwiches)
1 Tablespoon Butter, softened
Make the sauce: Mix mayo, mustard, horseradish, garlic and onion powders together in a small bowl, set aside. Leftovers will keep in the fridge for at least one week.
Build sandwiches: Butter one side of each slice of bread and place buttered side down. On one piece of bread place one slice of cheese, then turkey, then spread on 1 tablespoon of the sauce. Top with tomato, another slice of cheese and another slice of bread, buttered side up. Repeat for remaining 3 sandwiches.
Grill sandwiches: Heat a griddle or a skillet over medium heat. Add sandwiches and cook for 4 minutes or until bottom is golden and cheese is beginning to melt. Flip over and grill for an additional 3 minutes on the other side.