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sandwich essentials: italian loose meat

Recipe by
Andy Anderson !
Wichita, KS

I actually started out making some traditional Mid-West loose meat sandwiches and decided to take it in a different direction. I came up with an Italian loose meat sandwich, and the results were surprisingly tasty. I am making these as sliders; however, you could use regular hamburger buns. You will get 4 regular burgers, or 7 – 8 sliders. Easy to make and taste awesome. So, you ready… Let’s get into the kitchen.

yield 4 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For sandwich essentials: italian loose meat

  • 2 Tbsp
    dehydrated onions
  • 1/4 c
    beef stock, not broth, really hot
  • 1/2 lb
    ground beef, lean (80/20)
  • 1/2 lb
    italian sausage, mild or hot, your choice
  • 1/2 c
    pizza or spaghetti sauce, your choice
  • 2 oz
    colby, or cheddar cheese, shredded
  • 2 oz
    mozzarella cheese
  • 1/2 tsp
    salt, kosher variety, or to taste
  • 1/2 tsp
    black pepper, freshly ground, or to taste
  • 1/4 tsp
    ground savory
  • 1/4 tsp
    dried oregano
  • 1/4 tsp
    dried thyme
  • 4
    regular hamburger buns, or 7 – 8 slider buns

How To Make sandwich essentials: italian loose meat

  • 1
  • 2
    To make this recipe, you will need a skillet to cook the meat, and a rimmed baking sheet (preferable parchment lined).
  • 3
    The Meat If you can get freshly ground meat, go for it. The reason I mention this is because when it is freshly ground, it is not so packed together, like the stuff you get in the cellophane-wrapped styrofoam containers and makes it easier to mix with the other ingredients.
  • 4
    If you are using regular hamburger buns this recipe will make 4 sandwiches. If you only need two, cut the ingredients in half. Or, if you are going solo, use just a quarter of the ingredients. However, in the end this is not about precise measurements; it is about what you like. I am using small slider buns, so I got 7 sliders.
  • 5
    This recipe can be frozen for 4 – 6 months and defrosted when you get the craving.
  • 6
    If you do not have beef stock for the dehydrated onions, no worries. Just use hot water. No dehydrated onions; just use some chopped onions and skip the beef stock.
  • 7
    This is the sauce I am using for this recipe:
  • 8
    Gather your ingredients (mise en place).
  • 9
    Add the dehydrated onions into a small bowl, and cover with the hot beef broth.
  • 10
    Add the ground beef, and Italian sausage to a skillet over medium heat.
  • 11
    Cook until the meat begins to lose it red color, then add the dry spices, and simmer and stir for about 3 minutes.
  • 12
    Add the sauce, onions, and colby or cheddar cheese.
  • 13
    Incorporate the ingredients, then turn the burner down to low, low, cover, and let slowly simmer for about 15 minutes.
  • 14
    While the meat is simmering, place a rack in the upper position, and preheat the oven to 375f (190c)
  • 15
    I am using slider buns, so I used a paring knife to cut out the center section of the buns. If you are using regular hamburger buns, just have them at the ready.
  • 16
    Place the buns on a baking sheet, preferable parchment lined, and add the meat mixture, and top with the mozzarella.
  • 17
    Place in the preheated oven, until the cheese is melted, bubbly, and brown in spots, about 9 – 11 minutes.
  • 18
  • So Yummy
    Serve while nice and hot with come chips, maybe a pickle chip, or whatever you choose. Enjoy.
  • So yummy
    Keep the faith, and keep cooking.

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