This sandwich takes me straight back to my childhood.
Paper plates on the tail gate of a Suburban at the edge of a Colorado lake as my dad and brothers cast silver thin fishing line capped with bright, sharp hooks into the water in search of the bite of ever elusive rainbow trout. Sauce dripping down my chin, the plate a futile barrier between juicy meat and my all day dirty shirt.
This sandwich is a favorite of the kid crew in our house. Sauce still drips down chins, plates are still a futile barrier between juicy meat and play day shirts.
Lean, ground beef is simmered in a sweet, tangy, hint of mustard homemade sauce and served on fresh from the oven Sea Salt & Butter Topped Whole Wheat Rolls, topped with pickles or pepperonicini’s or jalapeno’s or nothing at all.
This is a sandwich that will bring back childhood memories AND create new ones!
Shown served with Roasted Rainbow Carrots with Garlic Herb Vinaigrette
1 lb lean ground beef
1/2 Tblsp olive oil
1 cup diced celery
1/2 yellow or white onion, diced
1 Tblsp Montreal Steak Seasoning
3/4 cup ketchup
1 Tblsp brown sugar
2 tsp apple cider vinegar
1 tsp dry mustard
Spread olive oil on the inside of a heavy skillet and add ground beef. Over medium high heat, cook and stir ground beef until lightly browned on the outside. Sprinkle on Montreal Steak Seasoning and add onion and celery. Continue to cook and stir until beef is done and celery and onion are soft.
While beef is browning, in a small mixing bowl, combine ketchup, brown sugar, vinegar and mustard. Mix well.
Stir into beef mixture, reduce heat to low and simmer for 10-15 minutes.
Remove from heat and serve on warm rolls