Sandwich "Marathon"
Votes: 2
Time: 10 min.
This huge, juicy, and filling sandwich will be appreciated by those who demand maximum flavor from every bite. Roast beef, corned beef, turkey breast, and pastrami—all four types of meat are sliced into the thinnest possible pieces and stacked between two slices of rye bread. Top this meaty delight with fresh lettuce and tomato slices for a juicy sandwich. Squeeze it tightly and enjoy, dipping it in Russian dressing—a mixture of ketchup, mayonnaise, and horseradish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 150-200 g thin slices of roast beef
- 200 g thin slices of roast turkey
- 200-300 g thin slices of pastrami
- 200-300 g thin slices of corned beef
- 2 slices of rye bread with crust
- 1 - 2 leaves of romaine lettuce
- 2 - 3 thin slices of tomato
- Russian dressing, for serving (optional)
We recommend
Cooking the dish according to the recipe:
- Stack the roast beef, turkey, pastrami, and corned beef on 1 slice of bread. Top with lettuce, tomato, and another slice of bread. Pierce the sandwich with a wooden skewer to hold it in place.
- Cut the sandwich in half and serve with Russian dressing, if desired.
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