Manna Hoagies

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Manna Hoagies

  • Servings: makes 6 6-inch hoagies
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Adapted from a recipe by Al and Houston Hodges of Hoody’s Hoagies in Claxton, Georgia.  This recipe makes more sauce than needed for just one round of manna sandwiches, but the extra sauce can be frozen for future use.

1 C mayonnaise
1/2 C Catalina or French dressing
1/4 C plus 2 T ketchup
1/4 C spicy brown mustard, preferably Gulden’s
2 T sugar
1/2 C diced onion
1/4 C soy sauce, preferably Kikkoman’s
1 T dried parsley
1 1/2 tsp dried basil
1/2 tsp garlic powder
2 1/2 lb. ground chuck
1/4 lb. Swiss cheese
6 6-inch hoagie rolls

Combine the first 5 ingredients in a bowl. Set aside.

Dice the onion and add it to a skillet over high heat with ¼ cup of water and soy sauce. Add herbs and garlic powder and cook for 5 minutes, or until liquid is mostly reduced. Add beef and continue to simmer until cooked through, about 10 minutes. Drain off fat.

Split the rolls. Slather them with sauce, and put cheese on top. Place them under the broiler until cheese melts, 1-2 minutes. Heap ground beef on each sandwich and serve.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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