Lightened Up Grinder Sandwiches

Name: Lightened Up Grinder Sandwiches
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1/2 pound lean ground beef; 1/2 pound chicken chorizo; 1 medium red onion, chopped; 2 cups baby bella mushrooms, finely minced; 2 garlic cloves, minced; 1 1/2 cups marinara sauce; 4 slices 1-inch thick brioche bread; 1/2 cup provolone cheese, shredded; 1/2 cup mozzarella cheese, shredded; salt and pepper to taste

Recipe GLPR43fba504c03b31

American

Main Course

35 min

718 cal

Servings: 4

Oven

Stovetop

SNAP eligible

Hearty open-faced sandwiches built on thick-cut brioche and topped with a flavorful mixture of seasoned ground beef and chicken chorizo, sautéed mushrooms, caramelized onions, and melted cheese. A satisfying main course that's lighter than traditional grinders.

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Ingredients

1 tablespoon olive oil

1/2 pound lean ground beef

1/2 pound chicken chorizo

1 medium red onion, chopped

2 cups baby bella mushrooms, finely minced

2 garlic cloves, minced

1 1/2 cups marinara sauce

4 slices 1-inch thick brioche bread

1/2 cup provolone cheese, shredded

1/2 cup mozzarella cheese, shredded

salt and pepper to taste

Directions

Preheat your oven to 425°F. Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the ground beef and chicken chorizo to the hot skillet. Cook, breaking the meat apart with a wooden spoon, until both are browned and the chicken chorizo reaches an internal temperature of 165°F, about 8–10 minutes. Season with salt and pepper.
Using a slotted spoon, transfer the cooked meat to a clean plate, leaving the rendered fat and drippings in the skillet.
Add the chopped red onion to the same skillet and sauté until softened and lightly golden, approximately 4 minutes.
Stir in the minced mushrooms and garlic, and cook for 2–3 minutes until the mushrooms release their moisture and the garlic becomes fragrant.
Return the cooked meat to the skillet and pour in the marinara sauce. Stir well to combine, then allow the mixture to simmer gently for 1–2 minutes to heat through and meld the flavors. Taste and adjust seasoning as needed.
Arrange the four brioche slices on a baking sheet. Divide the meat and mushroom mixture evenly among the slices, spooning it generously on top of each.
Top each sandwich with a mixture of the shredded provolone and mozzarella cheeses.
Place the baking sheet in the preheated oven and bake for 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4.25

This is a workable weeknight grinder that costs roughly $3.50 to $4.00 per serving when you buy ground beef and chicken chorizo at Walmart or Food Lion, with provolone and mozzarella adding up fast. The stated 35 minutes is honest if you brown the meat and assemble without fussing, though toasting the brioche underneath adds five real minutes. The sandwich reheats poorly—the brioche goes tough and the cheese separates—so plan to serve it fresh the same night. It's a crowd-pleaser for families who eat meat and cheese, but there is no real "lightened up" angle here; the name oversells a straightforward grinder.