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Put it between two slices of bread and I’ll eat it. That’s why we have sandwich night (and day) here often. Sometimes that means a little work. I was a little rushed for time one evening, so I made this version of a steakhouse grinder from Kraft. I was relatively skeptical how it would work out. Would the A-1 steak sauce be too overwhelming?
Well, no, is the answer! The A-1 complimented the vegetables perfectly, giving the sandwich a nice little twang that really, really worked for me. Melted cheese, sauteed onions and mushrooms to boot… you just can’t go wrong.
I have made this sandwich several times, changing up the meats and cheeses. Each time it was just what I was hankerin’ for! Interested in the awesome southwestern quinoa salad we had on the side? Click here for the recipe.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
Also try my ham and cheese grinder.
- 1 tablespoon A-1 Original Steak Sauce or more
- 1 medium onion cut into slices
- 1 cup mushrooms sliced thin
- deli meat
- deli cheese sliced
- 2 sub rolls
- Preheat oven to 400 F.
- Heat a skillet over medium heat and add the steak sauce, onion, and mushrooms. Stir well. Saute until vegetables start to soften.
- Lightly toast the bread in the oven.
- Place meat and cheese on bottom buns and return to oven under broiler until cheese melts. Keep an eye on them or they’ll burn.
- Spread bun tops with mayonnaise. Top bottoms with meat and cheese mixture and serve.
Nutritional values are approximate.