Living 2 Eat |

Louise Jones’ Easy Open Face Sloppy - Joes

1  lb ground beef
12 oz shredded cheddar cheese 
garlic salt and pepper 
1 medium onion, chopped fine 
1 can tomato sauce (8 ounce) 
8 hamburger buns 

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Brown hamburger. Drain off fat. Add onion, seasoning and tomato sauce. Heat thoroughly, then cool completely. Add cheese. Spread on bun halves. Broil until cheese melts.   Makes excellent open face sandwiches!

Editor’s Comments:  I thought this was a good idea and could even be used with your own recipe. I add some diced green pepper to the onion and brown with the ground beef. Then I add Bull’s-Eye, hot & spicy BBQ sauce instead of tomato sauce.   For more information, click here.

Also, for a more interesting version…  take pizza dough and place into a cupcake pan.   Press to form an overflowing cup into each mold, fill with meat sauce, sprinkle with cheese, bake for about 10 minutes (until dough is golden brown).   Kids and adults will love it!

411 — In the Midwest (particularly in the state of Iowa where Rosanne Barr popularized the name Canteen style sandwich) a variant known as the loosemeat sandwich exists. In other parts of the Midwest, these are known as looseburgers or as Maid-Rites. This version of the sandwich is made with only seasoned ground beef, and does not include a tomato-based sauce. According to The Encyclopedia of American Food & Drink, it was created in 1934 at Ye Olde Tavern Inn by Abraham and Bertha Kaled.