Onion Burgers

 

Onion Burgers

2 lbs ground beef

1/2 cup of water

1 tsp salt

A dash or 2 of Wostershire sauce

1 pkg onion soup mix

Mix together all ingredients,

Form into patties and fry or grill

   

 

 

Onion Burgers

2 lbs ground beef

1/2 cup of water

1 tsp salt

A dash or 2 of Wostershire sauce

1 pkg onion soup mix

Mix together all ingredients,

Form into patties and fry or grill

   

 

Pressed Cuban Sandwiches

Pressed Cuban Sandwiches
We made these sandwiches in a skillet, but feel free to use a hot panini press instead. You’ll still get the same tasty results.
Preparation Time: 10 minutes minutes
Cooking Time: 12 minutes minutes
Yield:  Makes 4 servings
1 (12-oz.) Cuban bread loaf, cut in half crosswise
6 to 8 Tbsp. yellow mustard
1/3 pound thinly sliced Baked Pork Loin Roast (about 8 to 10 slices)*
1/3 pound thinly sliced baked ham
1/3 pound thinly sliced provolone cheese
1/4 to 1/3 cup dill pickle chips
2 tablespoons butter, softened

1. Cut bread halves lengthwise, cutting to but not through opposite side. Spread mustard on cut sides of bread. Layer with Baked Pork Loin Roast and next 3 ingredients. Close sandwiches, and spread outsides with butter.
2. Place 1 sandwich in a hot, large skillet over medium heat. Place a heavy skillet on top of sandwich. Cook 2 to 3 minutes on each side or until cheese is melted and sandwich is flat. Repeat with remaining sandwich. Cut each sandwich in half, and serve immediately.
*1/3 lb. thinly sliced Slow-Cooker Pork Butt Roast may be substituted.
Southern Living, FEBRUARY 2009

Sandwiches for Supper
http://www.myrecipes.com/course/sandwich-recipes/sandwiches-supper-10000001733768/

Grilled Cheese and Fried Egg Sandwiches

Grilled Cheese and Fried Egg Sandwiches

yield: Makes 4

active time: 20 minutes

total time: 20 minutes 

Ingredients

  • 12 slices pancetta (Italian bacon)
  • 2 tablespoons butter
  • 4 slices sourdough bread
  • 8 thin slices provolone cheese
  • 4 large eggs
  • 1 small green onion, chopped
  • Parmesan cheese shavings
  • 12 fresh basil leaves or arugula leaves 

Preparation

Cook pancetta in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings.

Melt butter in extra-large nonstick skillet over medium heat. Add 4 bread slices; top each with 2 provolone slices. Sprinkle with black pepper. Cook until cheese melts, 3 to 4 minutes.

Meanwhile, heat skillet with drippings over medium heat. Crack eggs into skillet; cook until whites are set but yolks are still runny, 2 to 3 minutes. Set 6 pancetta slices and 2 eggs atop each of 2 cheese toasts. Top eggs with onion, Parmesan, and basil, then remaining bread slices, cheese side down. Cut sandwiches in half and serve.