"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Open Faced Sandwich Recipe

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This recipe for Open Faced Sandwich, by , is from Feeding Cox's Army, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Wilson
Added: Thursday, August 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground pork
1 pkg. of skinless polish sausage
1 beer
2 tsp. garlic salt
2 tsp. cumin
1 medium onion diced
1 pkg deli sandwich rolls
1 pkg deli swiss cheese or pepperjack cheese sliced
1 can tomato paste

Directions:
Directions:
Ground pork and onion in sauce pan until pork becomes fully cooked. Dice sausage into small bite size pieces and add to pan. Pour beer into pan and add tomato paste and spices. Let simmer for about 20 minutes or until beer is absorbed . While you simmer the meat open each sandwich roll and brush each side with olive oil. Place the rolls in 400 degree oven until toasted. Pour meat mixture over toasted rolls and top with cheese. Place back in oven until cheese has melted. You can top these with fresh veggies if you like! AMAZING SANDWICH!

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
You can use any kind of meat in this recipe! Corey and I watched someone make this with charizo!

 

 

 

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