 |
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, 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.
|
Printed from tasteofhome.com Oct 8, 2008Copyright Reiman Media Group, Inc © 2008 |