The Other Side of Sunset

The Other Side of Sunset

Friday, February 19, 2016

Sloppy Grilled Cheese Sandwiches

Every so often, a recipe seems to catch the collective eye of my friends on Facebook. Several will "share" a recipe to their timeline, I suppose so they can find it later to try out in their own kitchens.

Sloppy Grilled Cheese Sandwiches appeared to be one of those recipes making the Facebook rounds. It may sound like sacrilege, but my kids weren't fans of sloppy Joes. I made several variations of the popular sandwiches during their childhood and teen years. But neither Jill or Brent liked traditional sloppy Joes.

I don't know whether this latest version would convert their tastebuds, but Randy liked them. It's a tasty addition to a lunch or supper line-up. I served them with carrot and celery sticks, as well as apple slices.

Though the recipe makes enough for five or six people, you don't have to make them all at once. I just used enough Texas toast and meat mixture to make one meal for two and saved the rest for another meal. That's the best kind of leftovers!
Sloppy Grilled Cheese Sandwiches
Adapted from a Facebook feed
1 lb. hamburger
1/4 cup chopped onion
1/4 cup chopped green pepper or colored pepper
2 tbsp. prepared mustard
1/2 cup ketchup
3 tbsp. brown sugar
2 tsp. Worcestershire sauce
10 - 12 slices Texas toast bread
Butter, softened
2 cups shredded Cheddar or marble cheese (or more, if you prefer)

Brown ground beef with onion and peppers until cooked. Drain off any grease. Add mustard, ketchup, brown sugar and Worcestershire sauce. Simmer for 5 minutes.

Spread butter on one side of each slice of bread. To assemble sandwiches, place one slice bread, butter side down, onto griddle or skillet. Sprinkle with cheese and a scoop of the beef mixture. Top with additional cheese. Place a piece of bread on top, butter side up. Cook over medium heat until browned. Carefully flip over and brown the other side.

Note:  If you aren't serving 5 or 6 people, just make the amount of sandwiches you need. Butter as many pieces of bread as you'll use at one meal. Refrigerate the beef mixture and use it for another meal, making the sandwiches as you need them rather than heating up leftover sandwiches.

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Today, I'm linked to Weekend Potluck. Click on the link for recipes from cooks and bakers from all across the country. Thanks to the hostesses:

11 comments:

  1. Well Kim that sound quite yummy. Thanks for the recipe.
    All is well out this way. Cheri is busy on the ranch with calves dropping every where. Busy time for them.
    I am busy welcoming an early Spring---waiting for the big frost in March. LOL
    MB

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    1. It was nearly 90 degrees here yesterday, which is entirely too warm in Kansas in February. I am afraid what it will mean for crops, but we shall see. Good to hear from you.

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    2. 90* are you serious? We've been unseasonably warm also, but not that warm. J pointed out a few sprigs of green in the ditches on the way to Church Sunday.

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    3. I know! It was crazy. Temperatures are supposed to be closer to normal this week, though still fairly mild for February.

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  2. Kim,

    Sloppy Joes or Wimpies are one of those dishes that are sensitive to area and Mom.

    My Mom made sloppy joes with ground beef and ragu, the Hubs was NOT a fan. He suggested I use Man Which in the early years of marriage. After a short time he told me Man Which was untasty, but better than ragu.

    Thank You, Ree Drumond for a Sloppy Joe recipe we both like and will serve to company!

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  3. This sounds like a fun new way to try sloppy joes...my son isn't a fan, either! I found a new way to make grilled cheese this winter...bake them at 375* for 20 minutes on a baking stone! No flipping required on a baking stone, and they get kind of crispy on the outside and don't "seem" quite as greasy as grilled cheese done on the stove. I'm sure that part is just my imagination! :)

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    Replies
    1. This may be one other reason that I should invest in a baking stone.

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    2. I've never regretted investing in mine! :)

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  4. Kim - what a wonderful idea! Thanks so much for sharing with us at Weekend Potluck. Keep em comin Gal! =)

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