Prep 10 mins
Cook 20 mins
When you read the ingredients it sounds kind of blah but i'm telling you it is like heaven on a sandwich!
- Heat the meat in a pan until brown.
- then add half of the jar of gravy and both cans of mushrooms
- stir on medium heat for about 5 minutes.
- While the meat mixture is brewing slice the bread through the middle so that you have two halves to make a sandwich.
- Mayonnaise both the top and bottom portions.
- Pour the meat mixture onto the bottom half of the loaf and if you want cheese now is the time to add it on top.
- Place the top half on the sandwich and wrap the whole thing in foil.
- Place in the oven at 350 for 5-7 minutes or until toasted to your liking.
- Serve in sections and it's messy so i prefer to use a fork!
So easy and soooo good! My husband said this is one of the best sandwhiches I have made.
These are soooooo good! Almost exactly like I've had them in New Orleans (many years ago and have been craving them ever since). I forgot the mayo and they were still awesome. The cheese did not melt very well so I think next time I will just throw them under the broiler for a minute. Thanks for the awesome recipe, I will be making them again and again and again! (Edited 12/19) I made these again the other night but this time I spread some creamy horseradish on the bread before the mayo and oh my god! I didn't think this sandwich could get any better but it did! You should definitely try it! Thanks again Weazel!
Had put on sourdough rolls with swiss. Used 6 oz sliced baby portabellas. Used an envelope of brown gravy mix prepared per package directions. Was shopping after deli hours so used the Hilshire Farms deli cuts packages. If you want french fries start them before you start the meat browning. We didn't think about it till after everything was ready to assemble and go into the oven. *wry grin* Would like to try with a richer gravy as suggested. Would also like to try with a sharper cheese and a more sour dough. Thinking of tossing in some minced/pressed garlic while browning beef--but we're a household that feels there could never be too much garlic. *wink*