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Stroganoff Sandwiches
Barbara Lewis Sayenga
INGREDIENTS:
1 1/2 lb. ground round (or chuck)
3/4 cup sour cream (healthy cup)
2 French bread
sticks (long)
imperial margarine (or butter or marg. of your choice)
2 cups seeded and chopped tomatoes
1
1/4 cup finely chopped green pepper
2-3 cup shredded cheddar cheese
salt, pepper, onion salt, garlic powder
Cut bread sticks lengthwise. Now cut each long section in half. Should now have 8 sandwiches. Spread each piece
lightly with marg., covering all of bread surface.
Set them aside on cookie sheets.
Fry meat in pan until
browned. Season with salt, pepper, onion salt/powder and garlic powder. Drain if needed. Set aside to cool.
While
meat is cooling chop tomatoes and green peppers. Grate cheese if need, I use bagged.
Mix sour cream with cooled
meat(just cool to warm) and set this aside.
Now assemble:
1st. Spread aprox. 1/4 c meat mixture on
each bread
section. (I measure out meat quota, put on each
piece, then spread)
2nd. Sprinkle
green pepper on each piece.
3rd. Sprinkle tomatoes on top of peppers.
4th. Sprinkle cheese on top
of tomatoes.
Now bake in 375* oven until bubbly and slightly browned on top.
You can now cut into smaller
pieces if desired.
This is a great Saturday meal.
You can substitute low fat sour cream (cut back a little,
it is thinner) and low fat cheese.
You can have these babies made in about a half hour, not counting baking time.
ENJOY, WE DO!!!
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