Keep this cooked ground meat mixture on hand refrigerated or frozen for quick-to-fix sandwiches that appeal to all ages.
1 lb. lean ground beef
8 oz. mild cheddar cheese, shredded
1 can (4 1/2 oz.) potted meat or deviled ham
1 tsp. dried oregano leaves
1/2 tsp. dried sage leaves
1/2 tsp. fennel seed
1/2 tsp. mixed Italian herbs
1/8 tsp. garlic powder
1 can (8 oz) tomato sauce
1/4 lb. sliced Mozerella cheese
Hamburger buns OR large loaf French bread
Brown ground beef in skillet over moderate heat, stirring until pinkness disappears.
Stir in cheese, potted meat, oregano, sage, fennel, Italian herbs and garlic powder. Add tomato sauce. (At this point mixture may be refrigerated for later serving.)
Reheat mixture until bubbly. Spoon onto split hamburger buns or on length of French bread which has been split horizontally. Top with the cheese.
Place under broiler. Broil until cheese melts, about 3 minutes. Serve immediately.
Any leftover mixture freezes well so it is a good idea to make more than you can use to save time later.
Time to prepare
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