Hot Open-Faced Sandwiches
Everyone loved these, including my youngest girls who don't like olives. They are included to add flavor and a little color (my standard answer, but it's true!)...
Cheesy, meaty, tasty, a bit creamy...and the toasted bun gives an extra bit of crunch. I sprinkled a little shredded cheddar on top before putting them under the broiler and they were eaten like sloppy joes.
1 lbground beef
2 ccolby-jack cheese (shredded)
1 can(s)chopped olives (2 1/4 oz)
4 mediumpeperoncini peppers
1 conion (chopped)
1/2 tspgarlic powder
1 can(s)tomato sauce (15 oz)
How to Make Hot Open-Faced Sandwiches
- In medium skillet, brown ground beef. Drain excess fat. Add remaining ingredients except for the buns. Cook for 15 minutes. (If freezing, pour into a labeled, 1 gallon freezer bag)
- Place opened buns on cookie sheet and spoon mixture evenly on top. (If freezing, thaw the mixture the night prior)
- Bake in preheated oven at 350 degrees until melted and bubbly. (I was in a hurry and put them under the broiler. I also added a sprinkle of grated cheddar cheese!)