Serves 4
35 min
Lightened Up Grinder Sandwiches
Recipe GLPR43fba504c03b31
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.
