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Open-Faced Jalapeņo Sandwich Recipe

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This recipe for Open-Faced Jalapeņo Sandwich, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Davis
Added: Thursday, May 14, 2009


1 pound ground beef
1 jalapeņo pepper seeded and chopped
1 15 ounce can tomato sauce, divided
1 1/2 teaspoon oregano
1/8 teaspoon garlic powder
1 pound French bread
1 8 ounce jar cheese whiz with jalapeņos
1 4 ounce can mushrooms, drained and chopped
1/2 cup onion
1 cup shredded mozzarella cheese

Cook ground beef until browned, stirring to crumble; drain and return to skillet. Add jalapeņo pepper and half of tomato sauce, bring to a boil; reduce heat and simmer, uncovered, 5 minutes stirring often. Add oregano and garlic powder; simmer 2 minutes. Remove from heat. Slice bread horizontally in half. Place both sides up on baking sheet. Spread cut surfaces evenly with cheese spread. Top bread slices evenly with meat mixture, mushrooms, and onion. Drizzle evenly with remaining tomato sauce.
Bake uncovered at 325 degrees for 15 minutes. Sprinkle with mozzarella cheese; bake an additional 5 minutes or until cheese melts.
Serves a family of 4.




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