South-of-the-Border Submarine |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This open-faced sandwich has been a family favorite for years, especially with the grandchildren. It has a zesty Mexican flavor that will really wake up your taste buds. Ingredients:
2 pounds ground pork |
1/2 cup chopped onion |
1 envelope taco seasoning |
1 teaspoon salt |
1 can (8 ounces) tomato sauce |
1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided |
1/2 cup chopped pimiento-stuffed olives |
1 unsliced loaf french or italian breadbread (1 pound) |
Directions:
1. In a large skillet, cook pork and onion until meat is no longer pink; drain. Add taco seasoning and salt. Stir in tomato sauce, 1/2 cup cheese and olives; cook over medium heat for 5-10 minutes, stirring occasionally.
2. Cut bread in half lengthwise. Remove center from each half to form a 1-in. shell. Crumble removed bread to make 1 cup crumbs; stir into meat mixture. Place bread shells on a baking sheet; toast lightly under broiler. Fill with meat mixture and top with remaining cheese. Tent loosely with foil.
3. Bake at 350° for 20 minutes or until cheese is melted and filling is heated through. Cut into slices. Yield: 6-8 servings.
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