Thursday, March 5, 2009

Joliet Po'Boys

2 lbs. ground chuck
salt & pepper, to taste
5 tsp. garlic minced, divided
6 T. butter or margarine
12 slices swiss cheese
6 hoagie rolls or sub buns

Preheat oven to 375.

In large mixing bowl, combine ground chuck, salt & pepper, and 2 tsp. minced garlic. In quart sized ziploc bag, place 1/6 of mixture. Using the bun/roll for measurement, form the patty to be slightly longer that the bun, making sure it is of equal thickness throughout. Repeat for the remainder of the meat, until you have 6 equally sized patties.

In large skillet, cook the patties two at a time, turning over once, to desired doneness.

In small pan on stove, melt margarine or butter on a low simmer and add remaining garlic. Brush the garlic butter onto the buns and lightly grill them. On baking sheet place the buns face up, layer in the cooked patty and top with 2 slices of cheese. Brush with additional garlic butter.

Bake until cheese is melted - approximately 6-9 minutes.
Serve with remaining garlic butter.

Serves: 6

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