Tuesday, September 25, 2012

German Steak Sandwich

Photo courtesy Taste of Home
   Recently I had a neat sandwich at the Nisbet Inn and tried to remake it at home. It was such a simple thing, a grilled cheese sandwich of fried German bologna and pepper jack cheese. How hard does that sound? Not! 
   But the skillet I chose, was not the tool for the job. The bread was not only touching, but a little squished in the skillet and when I tried to flip these bad boys, things went south. (Agh! Me and grilled cheese.)
   This is the sandwich I made for the hubby, that was just fine. The Texas Toast really makes it. 

German Steak Sandwich
(per sandwich)
2 slices Texas Toast
2-3 slices German bologna, 1/4 inch thick
slice of pepperjack cheese
garlic powder (optional)
butter or margarine
1 tsp. vegetable oil
tomato, thin sliced (optional)

   Butter one side each of two pieces of Texas toast and sprinkle with garlic powder, if desired. In large skillet, add a touch of oil and cook sliced bologna until lightly browned on each side and sweaty looking. Remove from skillet onto paper towel. Drain any grease.

   Put toast, buttered side down in skillet. Add bologna, sliced cheese and tomato, if desired. Brown lightly and then flip. Cook just until golden.
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