Who doesn’t love a giveaway? And who doesn’t love a fantastic recipe!? Enjoy this Meet Me in Montana Giveaway!
Summers in Montana are the best. It’s warm but not too hot. Every day, in any direction, there are lakes to swim in, mountains to hike, and natural beauty to explore.
Missing Montana, I often catch glimpses of its beauty on my friend Alyson’s Instagram page. Alyson and I have served in children’s church together, and she and her husband Casey were part of our first Czech Republic mission’s trip team.
Even though we live 2,000 miles apart now, I love following along with Alyson’s Montana farm life on her Instagram photos:
Meet Me In Montana Giveaway
I’m excited because Alyson is hosting a giveaway!
Wanting to join in the fun, I included my audiobook of Beside Still Waters, which is set in Montana. If you want a wonderful glimpse of Northwest Montana, you’ll find it within these pages.
To be entered to win, follow Alyson on Instagram, and leave a comment on THE GIVEAWAY POST.
Meet me in Montana Giveaway!
Tricia Goyer audiobook, Beside Still Waters
Farm Kid & Co Honey (from Alyson’s farm!)
Glacier National Park mug which pairs perfectly with a cup of
Hunter Bay Coffee Roasters coffee
or Alyson’s favorite blend of Montana tea.
Alyson is also an amazing cook! She was kind enough to share a recipe with us. Yum!
Pressed Prime Rib & Mozzarella Sandwiches with Pesto
A trip to Italy inspired this hearty sandwich, but when it comes down to it – the biggest player is Montana beef. A pressed sandwich basically consists of a loaf of bread that’s sliced, filled with ingredients, and then wrapped and refrigerated overnight under a weight to flatten the sandwich and meld the flavors.
- Thickly-sliced rustic, European-style bread
- Sliced prime rib
- Thickly-cut peppered bacon, cooked
- Roasted red peppers
- Fresh mozzarella
- Baby spinach
- Pesto & mayo
- Salt and pepper to taste
Spread a generous layer of mayo and pesto on your bread. Top one slice of bread with sliced prime rib beef and bacon. Layer roasted peppers, mozzarella, and spinach on the other half. Season with salt and pepper. Press the sides firmly together and wrap tightly in plastic and then parchment tied with a string. Place sandwich in the refrigerator for two hours (or overnight) and weigh down with a heavy object; I use a small Dutch oven or a thick hardback novel.
Be sure to enter, and enjoy the recipe!
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