Summary
This is a grilled sandwich made with sliced roast turkey, sliced ham, Gruyere or Swiss cheese and a quick homemade coleslaw on whole grain bread. First, mix the slaw. Next, build each sandwich as two open halves and toast them in unsalted butter on a covered griddle over low heat for about 4 minutes. Finally, fold the halves together and serve. It takes about 15 minutes and uses everyday kitchen tools.
What's on Your Plate
Leftover roast turkey, ham, melted Gruyere and tangy coleslaw meet on seeded whole grain bread. Cook it open faced under a lid so the cheese melts before the bread scorches; then fold it together and serve with fries.
Liz's Grilled Special is worth waiting for. The best part of a holiday roast often shows up the next day. Once the platters clear, a few slices of turkey and ham wait in the fridge for a second act. Liz’s Grilled Special gives them one. Crisp, buttery bread holds warm meat, melted cheese and a cool crunch of coleslaw, so every bite has contrast. Whether the bird came from Six Ways to Cook a Perfect Turkey or your leftovers came from Turkey Wellington, this sandwich turns them into a lunch worth planning for.
A Beverly Hills Lunch Counter Classic
This sandwich comes from the counter at Mickey Fine Pharmacy in Beverly Hills. The Roxbury Drive store first opened in 1956 as a Schwab’s Pharmacy and remains one of the few pharmacies in the Los Angeles area with a luncheonette counter and soda fountain. Druggist Mickey Fine bought it in the early 1960s, and the city later honored it as a Golden Shield historic site.
The sandwich carried the name of Liz, the proprietress at the time. She built it on a hearty whole grain bread packed with seeds and sprouted wheat, which gave it nutty flavor and real structure. Think of it as a cousin of the Rachel, the Reuben variation that swaps corned beef for turkey and sauerkraut for coleslaw. Liz added ham for a smoky, savory depth that makes it her own.
Why Liz’s Grilled Special Works
First, the open-faced method solves the classic grilled sandwich problem. Because each half cooks separately under a lid, the trapped heat melts the cheese and warms the meat while the bread toasts evenly. Second, cabbage holds its crunch against hot fillings where lettuce would wilt. Third, the cider vinegar in the slaw cuts through the richness of the butter, cheese and ham. Finally, seeded whole grain bread stands up to a generous filling without collapsing.
We like to make it with Gruyere and serve it on whole grain bread, but Swiss cheese is fine, and a sturdy sourdough bread works very well, too.
Common Mistakes and Gotchas
A list of common mistakes and Gotchas
- Using deli turkey. Thin, processed turkey turns watery and bland. Use real roast turkey; deli ham works fine.
- Overloading the slaw. Too much dressing soaks the bread. Drain the slaw and spread a thin, even layer to the edges.
- Cooking over high heat. Seeds and sprouted grains brown fast. Keep the flame low and peek under the lid at 3 minutes.
- Reaching for salted butter. The ham and cheese already carry salt, so use unsalted butter.
- Building with ice-cold fillings. Let the meat and cheese sit out for 10 minutes so the center warms through.
Serving and Storage
Serving
Cut each sandwich on the diagonal and serve it hot with fries; Garlic Fries make a perfect match. For the ham, slices from the Honey Baked Ham Copycat Glaze bring a sweet edge. Leftovers from Smoked Deboned Turkey or Roasted Turkey Parts 3 Ways add even more flavor.
Storing
Grilled sandwiches taste best right off the griddle, so assemble only what you plan to eat. Instead, store the parts separately. Keep the coleslaw covered in the refrigerator for up to 3 days. Wrap sliced turkey and ham tightly and refrigerate for 3 to 4 days, or freeze the turkey for up to 3 months. To reheat a leftover sandwich, warm it in a covered skillet over low heat.
FAQ
Can I use Swiss instead of Gruyere?
Yes. Swiss melts beautifully and tastes a little milder; Gruyere adds a nuttier, deeper flavor.
What bread works best?
Choose a sturdy whole grain loaf with seeds or sprouted wheat. Soft sandwich bread tears and turns soggy under the slaw. A strong sourdough will also be fine.
Can I make the coleslaw ahead?
Yes. Mix it up to a day ahead, then drain off extra liquid before you build the sandwiches.
Step by Step Photos
Liz's Grilled Special Recipe
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Liz's Grilled Special
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Ingredients
~~ Coleslaw ~~
- 3/4 cup (52.5 g) Green Cabbage, shredded
- 1/4 cup (22.25 g) Red Cabbage, shredded
- 1/4 cup (32 g) carrot, shredded
- 1 tablespoons (29.57 ml) apple cider vinegar
- 1/2 teaspoon (4.93 ml) sugar
- 2 tablespoons (59.15 ml) mayonnaise
Instructions
Coleslaw
- 3/4 cup (52.5 g) Green Cabbage, 1/4 cup (22.25 g) Red Cabbage, 1/4 cup (32 g) carrot, 1 tablespoons (29.57 ml) apple cider vinegar, 1/2 teaspoon (4.93 ml) sugar, 2 tablespoons (59.15 ml) mayonnaiseMix the cabbage and carrot together. Mix the vinegar, sugar and mayonnaise together then toss with the vegetables. Set the coleslaw aside. You will have enough coleslaw to have some on the side.
Sandwich
- Put a generous spoonful of the coleslaw on a slice of bread. Spread it around.
- 1 slice Turkey, 1 slice Ham, 1 slice Gruyere, 2 slice whole grain breadOn the other slice of bread, put the cheese, turkey and ham.
- 1 teaspoon (4.93 ml) ButterHeat a cast iron griddle and add break the butter into two halves. Immediately put a one half of the sandwich on each place with melted butter. Have the flame on low.
- Cover the sandwiches and cook for about 4 minutes. Look to see that the cheese has melted, then flip the two halves together and serve with fries.
