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D Bar Desserts’ Monster Muenster

Keegan Gerhard, a one-time cyclist, originally pursued a career in culinary arts as a source of income that would allow him to train for the Olympics. Convenience soon gave way to passion, as Gerhard found himself running the kitchen of a French bistro in San Diego. Keegan was named one of the nation’s top 10 pastry chefs of 2002 and 2004 by both Chocolatier and Pastry Art & Design Magazines, and served as emcee and host of the live Food Network Challenge Series for the Food Network. Opened in 2008, Keegan’s Denver restaurant, D Bar, is a favorite getaway for those who love dessert, food, wine, and lively conversation. In addition to his restaurant, you can also find Keegan in the Tillamook Kitchen.

Recipe Details

  • Prep time: 15 mins
  • Total time: 20 mins
  • Yield (number of servings): 4 servings

Recipe Overview
The mad scientists at D Bar turned an ordinary panini into a Muenster! Roast beef, pastrami, caramelized onions and Tillamook Muenster Cheese, topped with a frighteningly good homemade “1000 island” style dressing makes a seriously delicious sandwich.

Ingredients List

Sandwich Dressing

  • ¾ cup mayonnaise or Vegenaise
  • ¼ cup Tillamook Premium Sour Cream
  • 3/4 cup ketchup
  • 1 teaspoon dill relish
  • 1 teaspoon sweet pickle relish
  • 1 teaspoon dried onion flakes
  • 1/2 teaspoon roasted garlic or 1/4 teaspoon garlic powder
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon balsamic vinegar
  • 3-4 good shakes of Tabasco sauce
  • Fresh ground black pepper, to taste


  • 8 slices good quality sourdough sandwich bread
  • 4 oz sandwich dressing (see recipe above)
  • 4 oz aioli or mayo
  • 8 slices Tillamook Sliced Muenster Cheese
  • 8 oz rare roast beef, sliced thinly
  • 8 oz pastrami, sliced thinly
  • Kosher pickles, as desired
  • 4 oz caramelized onions
  • melted Tillamook Unsalted Butter


Sandwich dressing
In a bowl, combine the mayonnaise, sour cream, ketchup, relishes, onion, garlic, lemon juice, balsamic vinegar, Tabasco, and black pepper to taste. Mix well! Makes about 2 cups dressing.

Assemble the sandwich
For each Panini: on one slice of bread, spread sandwich dressing, while on the other, spread aioli or mayo. Layer cheese, roast beef, and pastrami, then top with pickles and caramelized onions. Close the sandwich. Brush outer sides of sandwich generously with melted Unsalted Tillamook Butter. Press on panini grill or toast in pan or on flattop grill. Serve with garlic Parmesan fries, sweet potato fries or small side salad.

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