North Shore™ Recipe

Prepare produce and bread

Wash and dry the lettuce leaves. Slice the tomato into 4 thin rounds; season the tomato slices lightly with half of the salt and pepper. Thinly slice half a red onion into rings. If using rolls that benefit from toasting, split each roll horizontally and spread about 1/2 teaspoon butter on the cut faces.

Toast rolls (optional)

Heat a skillet over medium heat (or preheat an oven broiler). Place rolls cut-side down in the skillet for 1–2 minutes until lightly golden, or place on a baking sheet under the broiler for 45–90 seconds watching carefully. Remove and set aside.

Dressings and spreads

Mix mayonnaise with 4 tablespoons of the Italian dressing in a small bowl to make a creamy dressing. Reserve the remaining Italian dressing to drizzle on the fillings at assembly.

Assemble meats and cheese

On the bottom half of each roll, layer 2 slices of ham, 2 slices of turkey, and 1–2 slices of pastrami (adjust to preference so each sandwich has roughly equal meat volume). Top the meats with 2 slices of Monterey Jack cheese per sandwich.

Add vegetables and finish

Place one lettuce leaf on top of the cheese, then add a tomato slice and a few red onion rings. Drizzle approximately 2 tablespoons of the reserved Italian dressing over the vegetables and meats per sandwich (or distribute evenly among sandwiches). Add 2 pepperoncini rings if using. Spread the creamy mayo-Italian mixture on the cut face of each top roll and close the sandwich.

Optional melt step

If you prefer the cheese slightly melted, place assembled sandwiches open-faced on a baking sheet and put under a preheated broiler for 30–60 seconds until cheese softens — watch closely to avoid burning — then close and serve.

Serve

Slice each sandwich in half on the diagonal if desired and serve immediately. Remaining Italian dressing can be offered on the side.