DOREEN'S BIG GAME SANDWICHES
Great sandwich in a bun - perfect for Big Game Sunday or a great fall/winter meal! Condiments to serve with: ketchup, mustards, sweet pickle relish, or barbeque sauces.
Provided by DOREENBUCH
Categories Main Dish Recipes Sandwich Recipes Beef
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a skillet over medium-high heat, brown ground beef, and drain excess fat. Reduce heat to medium, and stir in onions, cabbage, parsley, garlic, red pepper, salt and black pepper. Cook until cabbage has wilted. Remove from heat, and stir in Cheddar cheese and ketchup.
- Divide each loaf of thawed bread dough into four equal pieces. On a lightly floured surface, roll each piece into a 6 inch circle. Place about 1/2 cup of the beef mixture onto the center of each one. Carefully pinch together the edges to seal. Place buns seam side down on a lightly greased or nonstick cookie sheet. Whisk together egg and milk with a fork. Brush the tops of the buns with the egg mixture and sprinkle with coarse salt and cracked black pepper.
- Bake for 25 to 30 minutes in the preheated oven, until nicely browned. Serve hot with condiments of choice.
Nutrition Facts : Calories 645.8 calories, Carbohydrate 62 g, Cholesterol 111.3 mg, Fat 26.7 g, Fiber 5.5 g, Protein 35.9 g, SaturatedFat 11.4 g, Sodium 1276.6 mg, Sugar 9.6 g
"THE BIG GAME IS AT STEAK" SANDWICH
Steps:
- Preheat a grill and smoker to medium.
- Grind the coffee and dried mushrooms in a spice grinder, then rub it into the elk tenderloin. Grill the tenderloin over medium heat until medium-rare, and an instant-read thermometer registers 130 to 140 degrees F in the center, about 10 minutes. Set aside in a warming oven.
- While the tenderloin is cooking, put the tomatoes on a sizzler or metal plate in a smoker for 10 minutes. Set aside.
- Chutney: Put a saucepan over medium-low heat, and add the canola oil, onions, cherries, wine, stock, nutmeg, allspice and sugar. Cook for 30 minutes.
- Grill the pancetta for about 5 minutes per side, brushing with garlic butter.
- To assemble: Put an onion roll on each serving plate. Spread enough goat cheese on both halves to cover slightly. Slice the elk and put some on each roll bottom. Top each with a slice of pancetta, some arugula and heirloom tomato slices. Top with a dollop of chutney and cover with the top halves of the roll.
DOREEN'S BIG GAME SANDWICHES
Great sandwich in a bun - perfect for Big Game Sunday or a great fall/winter meal! Condiments to serve with: ketchup, mustards, sweet pickle relish, or barbeque sauces.
Provided by DOREENBUCH
Categories Beef Sandwiches
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a skillet over medium-high heat, brown ground beef, and drain excess fat. Reduce heat to medium, and stir in onions, cabbage, parsley, garlic, red pepper, salt and black pepper. Cook until cabbage has wilted. Remove from heat, and stir in Cheddar cheese and ketchup.
- Divide each loaf of thawed bread dough into four equal pieces. On a lightly floured surface, roll each piece into a 6 inch circle. Place about 1/2 cup of the beef mixture onto the center of each one. Carefully pinch together the edges to seal. Place buns seam side down on a lightly greased or nonstick cookie sheet. Whisk together egg and milk with a fork. Brush the tops of the buns with the egg mixture and sprinkle with coarse salt and cracked black pepper.
- Bake for 25 to 30 minutes in the preheated oven, until nicely browned. Serve hot with condiments of choice.
Nutrition Facts : Calories 645.8 calories, Carbohydrate 62 g, Cholesterol 111.3 mg, Fat 26.7 g, Fiber 5.5 g, Protein 35.9 g, SaturatedFat 11.4 g, Sodium 1276.6 mg, Sugar 9.6 g
DOREEN'S BIG GAME SANDWICHES
Great sandwich in a bun - perfect for Big Game Sunday or a great fall/winter meal! Condiments to serve with: ketchup, mustards, sweet pickle relish, or barbeque sauces.
Provided by DOREENBUCH
Categories Beef Sandwiches
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a skillet over medium-high heat, brown ground beef, and drain excess fat. Reduce heat to medium, and stir in onions, cabbage, parsley, garlic, red pepper, salt and black pepper. Cook until cabbage has wilted. Remove from heat, and stir in Cheddar cheese and ketchup.
- Divide each loaf of thawed bread dough into four equal pieces. On a lightly floured surface, roll each piece into a 6 inch circle. Place about 1/2 cup of the beef mixture onto the center of each one. Carefully pinch together the edges to seal. Place buns seam side down on a lightly greased or nonstick cookie sheet. Whisk together egg and milk with a fork. Brush the tops of the buns with the egg mixture and sprinkle with coarse salt and cracked black pepper.
- Bake for 25 to 30 minutes in the preheated oven, until nicely browned. Serve hot with condiments of choice.
Nutrition Facts : Calories 645.8 calories, Carbohydrate 62 g, Cholesterol 111.3 mg, Fat 26.7 g, Fiber 5.5 g, Protein 35.9 g, SaturatedFat 11.4 g, Sodium 1276.6 mg, Sugar 9.6 g
DOREEN'S BIG GAME SANDWICHES
Great sandwich in a bun - perfect for Big Game Sunday or a great fall/winter meal! Condiments to serve with: ketchup, mustards, sweet pickle relish, or barbeque sauces.
Provided by DOREENBUCH
Categories Beef Sandwiches
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a skillet over medium-high heat, brown ground beef, and drain excess fat. Reduce heat to medium, and stir in onions, cabbage, parsley, garlic, red pepper, salt and black pepper. Cook until cabbage has wilted. Remove from heat, and stir in Cheddar cheese and ketchup.
- Divide each loaf of thawed bread dough into four equal pieces. On a lightly floured surface, roll each piece into a 6 inch circle. Place about 1/2 cup of the beef mixture onto the center of each one. Carefully pinch together the edges to seal. Place buns seam side down on a lightly greased or nonstick cookie sheet. Whisk together egg and milk with a fork. Brush the tops of the buns with the egg mixture and sprinkle with coarse salt and cracked black pepper.
- Bake for 25 to 30 minutes in the preheated oven, until nicely browned. Serve hot with condiments of choice.
Nutrition Facts : Calories 645.8 calories, Carbohydrate 62 g, Cholesterol 111.3 mg, Fat 26.7 g, Fiber 5.5 g, Protein 35.9 g, SaturatedFat 11.4 g, Sodium 1276.6 mg, Sugar 9.6 g
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