Chunky meat sauce sandwich
Chunky meat sauce sandwich is a sauce that serves 2. For 36 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains around 2g of protein, 6g of fat, and a total of 92 calories. This recipe from Casaveneracion requires red onion, lettuce, salt and pepper, and pimiento. A few people made this recipe, and 10 would say it hit the spot. From preparation to the plate, this recipe takes about 10 minutes. With a spoonacular score of 16%, this dish is not so great. Similar recipes include Chunky pasta sauce with more vegetables than meat, Lasagne roll-ups with chunky meat sauce, and Deli Meat Ranch Melt Sandwich.
Servings: 2
Preparation duration: 10 minutes
Ingredients:
2 small baguettes (or about 2/3 of a large one)
1 c. of shredded lettuce (any variety)
1 tbsp. of mayonnaise
1 pc. of canned pimiento (NOT 1 can; just 1 piece), thinly sliced
1/2 red onion, finely sliced
salt and pepper, to taste
shredded cheese (any kind so long as it can be shredded), as much as you like
Equipment:
bowl
frying pan
stove
grill
Cooking instruction summary:
InstructionsMake the salad.Place the lettuce, onion and pimiento in a bowl, add the mayo and some salt and pepper. Mix just until everything is moistened.Split the baguettes (or portion of a baguette) and scoop out the soft white bread inside. Reserve the scooped out bread for something else — it’s good for binding meat loaf or making biftekia.Lightly toast the split bread on both sides — a stovetop grill is great but a frying pan will do the job too.Spread the inside of the bottom halves with your favorite spread (I used my herbed cream cheese and butter spread).Fill the bottom halves of the bread with salad.Spoon the chunky meat sauce over the salad.Pile on the shredded cheese.Cover with the top halves of the bread and serve.
Step by step:
1. Make the salad.
2. Place the lettuce, onion and pimiento in a bowl, add the mayo and some salt and pepper.
3. Mix just until everything is moistened.Split the baguettes (or portion of a baguette) and scoop out the soft white bread inside. Reserve the scooped out bread for something else — it’s good for binding meat loaf or making biftekia.Lightly toast the split bread on both sides — a stovetop grill is great but a frying pan will do the job too.
4. Spread the inside of the bottom halves with your favorite spread (I used my herbed cream cheese and butter spread).Fill the bottom halves of the bread with salad.Spoon the chunky meat sauce over the salad.Pile on the shredded cheese.Cover with the top halves of the bread and serve.
Nutrition Information:
covered percent of daily need
