Stroganoff Sandwich Recipe

Stroganoff Sandwich Recipe photo by Taste of Home

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I like to keep the ingredients for this sandwich on hand. That way, I can reach for them on busy days when time gets away from me and dinnertime is fast approaching.

This recipe is:

Quick

Diabetic Friendly

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Stroganoff Sandwich Recipe

Prep/Total Time: 25 min.

Yield: 6-8 Servings

20 5 25

Ingredients

1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1/4 cup chopped onion
1/4 teaspoon garlic powder
Salt and pepper to taste
1 teaspoon Worcestershire sauce
1 can (4 ounces) sliced mushrooms, drained
1 cup (8 ounces) sour cream
butter, softened
1 loaf French bread, cut in half lengthwise
2 medium tomatoes, thinly sliced
1 medium green pepper, cut into rings
1 cup (4 ounces) shredded cheddar cheese

Directions

In a skillet, brown beef with onion. Drain. Season with the garlic powder, salt, pepper and Worcestershire sauce. Remove from the heat and stir in mushrooms and sour cream; set aside.
Butter the cut surface of the bread. Place it with the buttered side up on a baking sheet; broil until light golden brown.
Reset oven to 375°. Spread bread with ground beef mixture. Top with the tomatoes, pepper rings and cheese. Bake for 5 minutes or until the cheese melts. Serve immediately. Yield: 6-8 servings.

1/8 recipe (prepared with reduced-fat sour cream and reduced-fat cheddar cheese; calculated w/o added salt) 329 calories, 10 g fat (0 saturated fat), 33 mg cholesterol, 562 mg sodium, 35 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat, 1/2 vegetable.

Originally published as Stroganoff Sandwich in Country Woman September/October 1993, p37