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• Last updated: September 21, 2020

AoM Month of Sandwiches Day #11: The Colonel’s Favorite

Reuben variation corned beef cabbage dressing double decker.

Welcome to Day #11 of the AoM sandwich project. Last month we asked readers for their best sandwich recommendations. Out of 483 submissions, we picked 20 to highlight here on the site each weekday during the month of April. At the end, we’ll publish all the entries into an epic man-sandwich cookbook. Enjoy.

Today’s Sandwich: The Colonel’s Favorite by Steve Cavanaugh 

With its name, you might be thinking this sandwich will involve fried chicken. It doesn’t; the reason for the “Colonel” in the “Colonel’s Favorite” is known only to Steve. Nonetheless, it was one of the first sandwich submissions to catch my eye. First, because it was a double-decker, and second, because it looked like a variation on my all-time favorite sandwich, the Reuben. Will Steve’s double-decker twist on a classic stack up? Let’s find out.

Ingredients

Vintage ingredients for reuben variation corned beef cabbage dressing double decker.

  • 2 slices of pumpernickel bread
  • 1 slice of rye bread
  • Pastrami
  • Roasted turkey
  • Mayo
  • Thousand Island dressing
  • Red cabbage
  • Carrot
  • Onion
  • Celery seed
  • Black pepper

Step 1: Make Coleslaw

This was the first time I’ve ever made coleslaw. Let’s see how it turns out.

Vintage chop red cabbage into thin slices.

Chop red cabbage into thin slices.

Vintage used a peeler to create thin carrot slices.

Use a peeler to create thin carrot slices.

Vintage cutting onion into small pieces.

Chop an onion. I could have gone thinner with all my vegetable chunks, ala classic slaw, but didn’t have the patience.

Vintage adding two dollops of mayo.

Add two dollops of mayo.

Vintage some celery seed and black pepper.

Add some celery seed and black pepper.

Vintage mixing the Ingredients with spoon.

Mix. Yep, looks like coleslaw.

 

Step 3: Spread a Generous Amount of Thousand Island Dressing on a Slice of Pumpernickel

Vintage spread a generous amount of thousand Island dressing on a slice of pumpernickel.

Step 4: Add Pastrami

Vintage pastrami on a plate.

Step 5: Add Slices of Swiss Cheese

Vintage slices of swiss cheese on a plate.

Step 6: Add Layer of Rye Bread

Vintage layer of rye bread on a plate.

Step 7: Spread Thin Amount of Mayo on Rye Bread

Vintage spreading thin amount of mayo on rye bread.

Step 8: Pile on the Turkey

Vintage pile on the turkey illustration.

Step 9: Pile on the Coleslaw

Vintage pile on the coleslaw illustration.

Step 10: Top with Slice of Pumpernickel

Vintage top with Slice of pumpernickel.

Finished Product

Vintage served double decker sandwich over a plate.

Taster’s Notes

Vintage tasting double decker sandwich illustration.

There was a lot going on with this sandwich, but all the parts came together to create a delicious symphony in my mouth. The best way to describe the taste is as a refreshing Reuben, as the coleslaw and mayo add a tangy coolness to an otherwise  savory and salty sandwich. My first attempt at making coleslaw turned out great! Can’t wait to eat this again.

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