Hot Open-Faced Sandwiches

Sea Sun


This is one of my very first Freezer Cooking recipes that I ever tried.

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 vote

30 Min
15 Min
Stove Top


  • 1 lb
    ground beef
  • 2 c
    colby-jack cheese (shredded)
  • 1 can(s)
    chopped olives (2 1/4 oz)
  • 4 medium
    peperoncini peppers
  • 1 c
    onion (chopped)
  • 1/2 tsp
    garlic powder
  • 1 can(s)
    tomato sauce (15 oz)
  • 8
    hamburger buns

How to Make Hot Open-Faced Sandwiches


  1. 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)
  2. Place opened buns on cookie sheet and spoon mixture evenly on top. (If freezing, thaw the mixture the night prior)
  3. 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!)

Printable Recipe Card

About Hot Open-Faced Sandwiches

Course/Dish: Chicken Sandwiches
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy

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