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.
PATTY MELTS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.
- In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.
- Melt 2 tablespoons of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
- Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.
- On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately!
MULLET ROE (FRESH OR DRIED)
Another Harkers Island tradition courtesy of David Yeomans. This recipe is for jumping mullet not sea mullet.
Provided by Sherard Lewis @Islandgirl285
Categories Other Main Dishes
Number Of Ingredients 3
Steps:
- Lightly salt FRESH ROE. Put small amout of cooking in a frying pan. Add roe; cover. Cook slowly on medium or low heat. Keep turning until thoroughly cooked.
- To dry roe: Salt roe heavy. Leave salted for three hours. Wash out roe and place on a clean board. Press roe; place board in the sun. Turn roe occasionally - repeat process until roe is completely dry. Drying time will vary to suit individual preference. Bake roe in oven, or eat "as is", if desired.
- To freeze roe: Salt roe heavy. Leave salted for 3 hours. Rinse salt from roe; wrap tightly in plastic wrap. Freeze individually - roe will be in pairs. To cook, use directions for fresh roe.
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- Cheesy Tuna Melts. "These were surprisingly good and so easy! I made sure to chop up my celery very fine so my little ones didn't fuss," Nichole says. "
- Chicken Fajita Melts. "These cheesy chicken sandwich melts have all of the flavor of fajitas without the drippy mess!" — laughingmagpie.
- Chef John's Monte Cristo Benedict. "If you are reading reviews to decide whether or not to make this, just make it already. I make this all the time.
- Classic Patty Melt. You can't call it a classic unless it deserves that honor, and this patty melt certainly does. Warm beef, tender onions, salty cheese — it's simple, it's basic, it's classic.
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