If you’ve been following Glover Gardens, you know that Sandwich Wednesday is a thing. Ever since our blended family was established nigh on ten years ago, the Grill-Meister has been the Sandwich-Meister on Wednesdays. It might just be my favorite weekday.
A variety of bread-ensconced offerings have come my way on Sandwich Wednesday, and nary a one has disappointed. The Grill-Meister is great about taking requests, and I recently realized that I hadn’t experienced most of the sandwiches he used to produce at his restaurant, the Bavarian Bistro. This phase of his career was before my time, but I don’t want to miss out on the sandwichy goodness. The only Bavarian Bistro sandwich I had experienced to date was the U-Boat Sub, and it was worthy.
So we decided that there should be a Bavarian Bistro series for Sandwich Wednesday, until I have experienced every sandwich. Lucky me! The Grill-Meister rooted around in his computer and dug up the 15-year-old menu, and let me pick. The first one was:
Der Red Baron: A triple decker of real breast of turkey, lean corned beef, imported Swiss cheese, crisp lettuce, tomato, sauerkraut and thousand island dressing.
So there isn’t really a “recipe”; it is all assembly. The list below is ingredients without specific amounts.
- Pumpernickel, dark rye or other sandwich bread of your choice, 3 slices per person
- Thinly sliced turkey breast
- Thinly sliced corned beef
- Swiss cheese slices
- Romaine lettuce
- Sliced ripe tomatoes
- Sauerkraut, room temperature or warmed
- Thousand Island dressing, mustard, or other tangy condiment of your choice
To assemble each Red Baron, slather a piece of bread with the condiment of your choice, then top with a Swiss cheese slice. Mound a generous amount of corned beef atop the cheese, then add another slice of bread. Repeat with another slice of Swiss cheese, a mound of turkey breast, and a generous dollop of sauerkraut.
Place the sandwich(es) on a panini press and cook on medium high until the bread is nicely toasted and the cheese is melted. (You can also cook in a skillet if you don’t have a panini press – press down on the sandwiches with a spatula to compress them.)
When the bread is toasty and the cheese is melted, remove the sandwiches from the heat. Open them up and add the lettuce and tomato slices. Serve immediately, potentially with more of your preferred condiment on the side.
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