Ingredients

THE Sando
•⁠ ⁠2 (2-ft) baguettes
•⁠ ⁠1 lb Mexican turkey, extra thin
•⁠ ⁠1 lb roast beef, extra thin
•⁠ ⁠1 lb pastrami, extra thin

Sweet & Savory Sautéed Cabbage
•⁠ ⁠1 bag shredded white cabbage
•⁠ ⁠½ onion, sliced
•⁠ ⁠2 Tbsp brown sugar
•⁠ ⁠¼ cup Tuscanini tomato sauce
•⁠ ⁠1 Tbsp Pinch Three Seasons blend
•⁠ ⁠2 Tbsp Clos Mesorah olive oil

Chimichurri Garlic Oil
•⁠ ⁠¼ cup Clos Mesorah olive oil
•⁠ ⁠2 Tbsp crushed garlic
•⁠ ⁠1 Tbsp finely chopped parsley
•⁠ ⁠2 Tbsp Pinch Churri Chimi blend

Deli Dressing
•⁠ ⁠2 cups mayonnaise 
•⁠ ⁠¼ cup ketchup
•⁠ ⁠2 Tbsp mustard
•⁠ ⁠2 Tbsp honey
•⁠ ⁠2 Tbsp Pinch Honey Mustard Sriracha blend

Instructions
1.⁠ ⁠Prepare the cabbage: Heat olive oil in a large sauté pan over medium heat. Add onion and cabbage and cook 6–8 minutes until softened. Stir in brown sugar, tomato sauce, and Three Seasons blend. Cook another 3–4 minutes until glossy, tender, and lightly caramelized. Set aside warm.

2.⁠ ⁠Make the chimichurri garlic oil: In a small bowl, mix olive oil, crushed garlic, parsley, and Churri Chimi blend. Let sit 5–10 minutes for flavors to bloom. 

3.⁠ ⁠Prepare the deli dressing: Whisk mayonnaise, ketchup, mustard, honey, and Honey Mustard Sriracha blend until smooth and balanced.

4.⁠ ⁠Assemble the sandwich: Slice baguettes lengthwise. Spread chimichurri garlic oil on one side of the baguette and deli dressing on the other side. Layer turkey, roast beef, and pastrami evenly across the bread. Spoon warm sautéed cabbage over the meat.

5.⁠ ⁠Finish! Close the baguettes, press gently, and slice into large party portions or 6–8 inch sections for serving.