"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Little Sandwiches Recipe

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This recipe for Little Sandwiches, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim & Kathy Edwards
Added: Wednesday, September 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf cocktail rye bread (small slices)
1 lb. ground beef
1 lb. Bob Evans hot pork sausage
1 lb. Velveeta cheese
1/2 tsp. oregano

Directions:
Directions:
In a skillet, fry the ground beef and ground pork sausage and oregano together until brown. Drain the grease from the skillet. Add the Velveeta cheese. (If you cut the cheese into chunks it will melt and blend easier). After it is all mixed, lay out the slices of cocktail rye on a cookie sheet. Spoon a glob of the mixture onto each piece of bread. Broil for 2 to 3 minutes until they are light brown and bubbly.

Personal Notes:
Personal Notes:
This will make quite a few. You can freeze and save any that you do not put in the oven. If you freeze, make sure to fully thaw them before you broil.

 

 

 

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