Rissa's Sandwich

Author: Alex Recker

Rissa's sandwich, Marissa's favorite open faced turkey and swiss sandwich, has been a staple of our quarantine lunches. Best served with a beer and a little pile of goldfish crackers.


Makes two open faced sandwiches.

  • fresh sourdough bread (2 slice)
  • mayo
  • dijon mustard
  • swiss cheese (2 slice)
  • salt
  • pepper
  • garlic (~4 cloves)
  • red pepper flakes
  • olive oil (4 tbsp)
  • balsamic vinegar (1 tbsp)
  • green cabbage (half a head)
  • turkey


The Cabbage Salad

At the heart of the sandwich is a tangy cabbage french salad. It keeps for a few days in the fridge, and it works best in a medium sized tupperware container - something you can shake vigorously.

  1. Add sliced garlic to tupperware container along with olive oil, balsamic vinegarm, salt, pepper, and a few shakes of red pepper flakes.
  2. Slice the cabbage and add to the tupperware container. Just before assembling the sandwich, shake thoroughly to form the dressing and combine with the vegetables.

The Sandwich

  1. Start with two slices of fresh sourdough bread. Smear them both with mayo and dijon mustard.
  2. Add a slice of swiss cheese to each.
  3. Add a mound of cabbage salad to each slice.
  4. Seal the top of the sandwich with a large slice of turkey.