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Stuffed Sourdough Sandwiches

1-1/2 pounds ground beef
1/2 cup chopped onion
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
1/2 cup chopped fresh mushrooms
2 tablespoons chili powder
2 tablespoons sliced ripe olives
1/4 teaspoon garlic salt
1 cup (4 ounces) shredded cheddar cheese
8 sourdough rolls

In a large skillet, cook beef and onion over medium heat until meat is
no longer pink; drain. Add the tomato sauce, chilies, mushrooms,

Printed from tasteofhome.com Oct 8, 2008

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Stuffed Sourdough Sandwiches cont.

chili powder, olives and garlic salt. Bring to a boil. Reduce heat;
simmer, uncovered, for 10 minutes or until heated through. Add
cheese; cook and stir until melted. Cut 1/4 in. off the top of
each roll; set aside. Carefully hollow out bottom of roll, leaving a
1/4-in. shell (discard removed bread or save for another use). Fill
each roll with about 1/2 cup meat mixture. Replace bread tops.
Individually wrap four sandwiches tightly in foil; freeze for up to 3
months. Place remaining sandwiches on a baking sheet. Bake at
350° for 10-15 minutes or until heated through. To use
frozen sandwiches: Thaw in the refrigerator overnight. Place
foil-wrapped sandwiches on baking sheets. Bake at 350° for 20-25
minutes or until heated through.

Yield: 8 servings.