sandwich essentials: italian loose meat

How To Make sandwich essentials: italian loose meat

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  PREP/PREPARE
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  To make this recipe, you will need a skillet to cook the meat, and a rimmed baking sheet (preferable parchment lined).
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  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.
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  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.
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  This recipe can be frozen for 4 – 6 months and defrosted when you get the craving.
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  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.
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  This is the sauce I am using for this recipe: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/italian-essentials-awesome-pizza-sauce.html?r=1
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  Gather your ingredients (mise en place).
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  Add the dehydrated onions into a small bowl, and cover with the hot beef broth.
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  Add the ground beef, and Italian sausage to a skillet over medium heat.
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  Cook until the meat begins to lose it red color, then add the dry spices, and simmer and stir for about 3 minutes.
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  Add the sauce, onions, and colby or cheddar cheese.
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  Incorporate the ingredients, then turn the burner down to low, low, cover, and let slowly simmer for about 15 minutes.
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  While the meat is simmering, place a rack in the upper position, and preheat the oven to 375f (190c)
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  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.
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  Place the buns on a baking sheet, preferable parchment lined, and add the meat mixture, and top with the mozzarella.
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  Place in the preheated oven, until the cheese is melted, bubbly, and brown in spots, about 9 – 11 minutes.
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  PLATE/PRESENT
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  Serve while nice and hot with come chips, maybe a pickle chip, or whatever you choose. Enjoy.
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  Keep the faith, and keep cooking.
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