Open Faced Stroganoff Sandwich Recipes

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STROGANOFF SANDWICH



Stroganoff Sandwich image

A new twist on an old favorite. Beef stroganoff on bread, a quick and tasty recipe that is a little bit different.

Provided by TWO YOUS

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 45m

Yield 8

Number Of Ingredients 12

1 (1 pound) loaf French or Italian-style bread
¼ cup chopped green onions
1 tablespoon milk
⅛ teaspoon garlic powder
1 green bell pepper, sliced in rings
1 pound ground beef
1 cup sour cream
1 teaspoon Worcestershire sauce
¾ teaspoon salt
2 tablespoons butter, softened
2 tomatoes, sliced
1 cup shredded Cheddar cheese

Steps:

  • Cut loaf in half. Wrap in foil and heat at in a preheated 375 degrees F (190 degrees) oven for 10 to 15 minutes.
  • In a large skillet over medium-high cook beef and green onions until beef is cooked through; drain. Stir in milk, garlic powder, sour cream, Worcestershire sauce, salt and pepper to taste. Heat but do not let boil.
  • Butter cut surface of bread. Spread with half of meat mixture on each half. Arrange tomatoes and green bell pepper alternately on top and sprinkle with cheese.
  • Place on baking sheet. Bake at 350 degrees F (175 degrees C) for 5 minutes or until heated through completely.

Nutrition Facts : Calories 492.8 calories, Carbohydrate 35.4 g, Cholesterol 83.5 mg, Fat 29.8 g, Fiber 2.1 g, Protein 21 g, SaturatedFat 15 g, Sodium 754.2 mg, Sugar 3 g

BEEF STROGANOFF SANDWICHES



Beef Stroganoff Sandwiches image

For an American take on classic Russian comfort food, we turn beef Stroganoff into a sandwich. It comes together fast, and our family devours it. -Alison Garcia, Beatrice, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 8

1 pound ground beef
1 cup sliced fresh mushrooms
1 small green pepper, finely chopped
1 small onion, finely chopped
1 envelope ranch dip mix
3/4 cup sour cream
1 loaf (about 8 ounces) French bread
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat broiler. In a large skillet, cook beef, mushrooms, pepper and onion over medium-high heat until beef is no longer pink, breaking up beef into crumbles, 8-10 minutes; drain. Stir in dip mix and sour cream., Cut French bread horizontally in half; place halves on a baking sheet, cut side up. Broil 3-4 in. from heat until lightly toasted, 1-2 minutes. Remove from broiler., Spoon beef mixture over bread. Sprinkle with cheese. Broil until cheese is lightly browned, 1-2 minutes longer. To serve, cut each into 3 pieces.

Nutrition Facts : Calories 443 calories, Fat 22g fat (11g saturated fat), Cholesterol 87mg cholesterol, Sodium 1124mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.

THE ULTIMATE OPEN-FACED BREAKFAST SPAM®WICH SANDWICH



The Ultimate Open-faced Breakfast SPAM®WICH Sandwich image

A golden bagel is topped with tomato, eggs, pineapple, avocado, and just a splash of balsamic vinegar to balance it all out.

Provided by SPAM(R)

Categories     Trusted Brands: Recipes and Tips     SPAM® Brand

Time 20m

Yield 4

Number Of Ingredients 8

1 (8 ounce) can sliced pineapple, drained and juice reserved
1 tablespoon brown sugar
1 (12 ounce) can SPAM® with Bacon, sliced 1/4-inch thick
4 large eggs
2 bagels, split
½ avocado - peeled, pitted, and mashed
1 tomato, sliced 1/4-inch thick
¼ teaspoon balsamic vinegar

Steps:

  • Place pineapple slices in a non-stick skillet over low heat; sprinkle with brown sugar. Cook pineapple, shaking the pan every minute, until bottom of pineapple rings turn golden and sugar is caramelized, about 5 minutes; remove slices from pan and set aside.
  • Place SPAM® with Bacon slices into the same skillet and pour 1/4 cup of reserved pineapple juice over the SPAM® with Bacon; cook until juice evaporates, about 3 minutes. Flip SPAM® with Bacon; pour remaining pineapple juice in and cook until evaporated, about 3 minutes more.
  • Crack eggs into a nonstick skillet over medium-low heat; cook until whites are firm and yolks are done to your liking.
  • Toast bagels; spread bagel halves with mashed avocado. Top each bagel half with tomato slices, SPAM® with Bacon slices, an egg, and a pineapple slice; top with just a splash of balsamic vinegar.

Nutrition Facts : Calories 558.1 calories, Carbohydrate 40.9 g, Cholesterol 246.7 mg, Fat 33.7 g, Fiber 3.4 g, Protein 22.5 g, SaturatedFat 11.3 g, Sodium 1101.4 mg, Sugar 12.6 g

BEEF STROGANOFF SANDWICH



Beef Stroganoff Sandwich image

This filling sandwich was a winner in our local beef cook-off several years ago. It's always been one of my favorites.-Julie Terstriep, Industry, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 11

2 pounds ground beef
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 loaf (1 pound) French bread
1/4 cup butter, softened
2 cups sour cream
2 tomatoes, seeded and diced
1 large green pepper, diced
3 cups shredded cheddar cheese

Steps:

  • In a skillet, brown ground beef and onion. Drain. Add salt, garlic powder and pepper. , Cut bread lengthwise in half; butter both halves and place on baking sheets. Remove meat mixture from heat; stir in sour cream. Spoon onto the bread. Sprinkle with tomatoes, green pepper and cheese. , Bake at 350° for 20 minutes or until the cheese is melted (bake longer for crispier bread).

Nutrition Facts : Calories 573 calories, Fat 37g fat (19g saturated fat), Cholesterol 113mg cholesterol, Sodium 835mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 31g protein.

STROGANOFF LOOSE MEAT SANDWICHES



Stroganoff Loose Meat Sandwiches image

With a skillet and just a handful of ingredients, Stroganoff Loose Meat Sandwiches are on the table in just a matter of minutes. These tavern burgers are chalked full of flavor in a simple beef stroganoff-inspired sauce.

Provided by Barbara

Categories     Entree     Main Course

Time 25m

Number Of Ingredients 8

1 pound ground beef
1/4 cup chopped onion
1 Tablespoon Worcestershire sauce
1 Tablespoon Dijon mustard
2 Tablespoons dried parsley
4 Tablespoons sour cream, heaping
3/4 cup water
1/2 teaspoon salt

Steps:

  • In a large skillet, brown ground beef and onions, chopping into small pieces. Drain excess grease if needed.
  • Add Worcestershire sauce, Dijon mustard, dried parsley, sour cream, water and salt. Simmer until the flavors combine and the sauce thickens, approximately 10 minutes. Add a little excess water to adjust the consistency of the sauce, if desired.
  • Serve on a bun or over a baked potato.

Nutrition Facts : Calories 324 kcal, Carbohydrate 3 g, Protein 20 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 87 mg, Sodium 468 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

OPEN FACED STROGANOFF SANDWICH



Open Faced Stroganoff Sandwich image

An adopted recipe. This is a bit like a "stroganoff pizza." :) Based on a Taste of Home recipe. Needs a bit of editing...

Provided by Julesong

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 loaf unsliced French bread
1 1/2 lbs lean ground beef or 1 1/2 lbs ground buffalo meat
2 tablespoons grated onions
1 1/2 cups grated medium sharp cheddar
1 cup sour cream
1 tablespoon Worcestershire sauce
salt & pepper
2 medium tomatoes, chopped
1 green bell pepper, seeded and chopped (can substitute red, yellow, or orange if you don't like the green)

Steps:

  • Preheat oven to 350 degrees F.
  • Slice the bread in half lengthwise, then lightly butter the bread and wrap in foil.
  • Bake at 350 degrees F for 15 minutes.
  • Brown the ground beef and drain the excess fat.
  • Add the onion, and cook until the onion is transparent.
  • Remove from the heat and add the sour cream, worcestershire sauce, salt and pepper.
  • Remove the bread from the oven and spread the meat mixture on each half.
  • Arrange the chopped tomatoes and chopped bell pepper on top of the meat mixture and top with the grated cheese.
  • Place back in the oven and bake only until the cheese is melted.
  • Serve hot.
  • Note: sauteed sliced mushrooms would also be good in this!

JEN'S SIMPLE STROGANOFF/SLOPPY OPEN-FACED SANDWICH



Jen's Simple Stroganoff/Sloppy Open-Faced Sandwich image

I haven't bought groceries in a few weeks and I was kind of milling around the kitchen, looking for an easy, quick, one skillet meal. This is what I came up with. For being so simple, it has a wonderful flavor. I recommend either serving over noodles/rice or serving it as an open faced sandwich on toasted white bread with a...

Provided by Jenny White

Categories     Sandwiches

Number Of Ingredients 9

1 lb lean ground beef or venison (i prefer venison)
1 lb chub of jimmy dean hot sausage
1/2 large white onion, chopped
1 1/2 Tbsp minced garlic (optional)
1/3-1/2 pt heavy whipping cream
1 can(s) cream of mushroom soup
2-3 heaping tbsp. sour cream
1 can(s) mushrooms, pieces and stems
garlic salt, black pepper, onion powder, and crushed red pepper flakes, to taste (i would start with a tsp. of each and add from there, to be safe)

Steps:

  • 1. Heat sausage, ground beef, garlic, and onion in large skillet or dutch oven over medium until meat is browned and onions are tender.
  • 2. Add whipping cream, mushroom soup, sour cream, and mushroom pieces. Mix well and continue to heat, adding seasonings to taste.
  • 3. Heat until warmed through and well blended and serve on toasted white bread smeared with mustard.

OPEN-FACED BEEF STROGANOFF SANDWICH



Open-Faced Beef Stroganoff Sandwich image

My mother-in-law & I stumbled across this recipe a number of years ago. Although we both love beef stroganoff we couldn't decide if it would make a good sandwich or not and if this was worth trying. And now we are so glad we did! You can use regular hamburger buns or if you prefer a harder bread, thickly slice a sourdough...

Provided by Donna Blocker

Categories     Sandwiches

Time 50m

Number Of Ingredients 7

2 lb ground beef
1/2 c chopped onion (or more if you like onions!)
1 tsp salt
1/2 tsp pepper
2 c sour cream
2 c shredded cheddar cheese
1 pkg hamburger buns

Steps:

  • 1. Brown the hamburger, chopped onions, salt & pepper. Drain well.
  • 2. Lay out the buns, face up, on a cookie sheet, using both the top & bottom pieces. Or if you prefer the harder bread, cut it into 1-inch slices and lay them on a cookie sheet. Lightly butter each piece of bread.
  • 3. Stir the sour cream in to the meat mixture and then spoon onto the bread. Sprinkle with the cheese. Bake at 350 for about 20 minutes or until the cheese is melted.

INSTANT POT OPEN-FACED HOT BEEF SANDWICHES RECIPE



Instant Pot Open-Faced Hot Beef Sandwiches Recipe image

These Instant Pot Open-Faced Hot Beef Sandwiches is juicy, full of flavor and the perfect dinner for those chilly Fall evenings!

Provided by Camille Beckstrand

Categories     Main Course

Time 1h15m

Number Of Ingredients 8

2-3 pound beef rump roast ((or any beef roast))
salt and pepper, to taste
garlic powder, to taste
onion powder, to taste
2 packets beef gravy mix ((1 ounce each))
1 Tablespoon Worcestershire sauce
1½ cups beef broth
6 thick slices of bread ((for serving; I love using sourdough bread))

Steps:

  • Generously season the roast on all sides with salt, pepper, garlic powder, and onion powder.
  • Add the roast to the Instant Pot.
  • In a bowl, mix together gravy mix packets, Worcestershire sauce, and beef broth.
  • Pour gravy mixture in the bottom of the Instant Pot (try to not wash the seasonings off the roast).
  • Place the lid on top of the Instant Pot. Move valve to SEALING (not venting).
  • Press MANUAL (or PRESSURE COOK) button and set timer for 40 minutes for a 2 pound roast or 60 minutes for a 3 pound roast (about 20 minutes per pound of meat).
  • When cooking is done, allow roast to do a natural release (at least 30 minutes - the longer you can let it sit, the better. Sometimes I will let a roast stay on KEEP WARM for a few hours).
  • Remove lid and remove roast from Instant Pot, then shred using 2 forks (it should fall apart fairly easily).
  • Stir the gravy left in the pot (it should have thickened up a little bit during cooking time, but if you want it to be thicker, you can mix together 1 teaspoon cornstarch and 1 teaspoon water and then add it in to the gravy and stir until it thickens up).
  • To serve, place some shredded roast on top of a thick slice of bread and then top with gravy (like an open-face sandwich).

Nutrition Facts : Calories 218 kcal, Carbohydrate 1 g, Protein 34 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 94 mg, Sodium 336 mg, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

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