Barbecued Quickie Q For Two Recipe
Ingredients
| 1 package frozen ready-quick sandwich steaks | ||
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Dry mustard | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Garlic salt | 1/2 Teaspoon | |
| Sugar | 1/2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Vinegar | 1 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Tomatoes | 2 , sliced | |
| Sweet onion | 1 Large, sliced | |
| Long loaf rye bread | ||
Directions
MAKING
1)Let the sandwich steaks to thaw enough to bend.
2)In a bowl, mix margarine, mustard, salt, paprika, garlic salt, sugar, lemon juice, vinegar and Worcestershire sauce and blend well.
3)Coat the steaks with the mixture generously.
4)Fold and break the steaks twice and then into quarters.
5)Thread 2 long skewers with three pieces of steak, alternating with dill pickles.
6)Give space between the pieces on the skewers.
7)Broil the skewers over hot coals for 10 to 15 minutes.
8)Slit the rye loaf in two; lengthwise and cross-sectionally.
9)Apply the remaining butter-mustard mixture to the lower halves of the bread.
10)Place sliced tomatoes and sliced onion above them.
11)Remove the contents of 1 skewer and keep them above the onion layer.
12)Sandwich it with the top portion of the rye bread.
SERVING
13)Serve immediately.
1)Let the sandwich steaks to thaw enough to bend.
2)In a bowl, mix margarine, mustard, salt, paprika, garlic salt, sugar, lemon juice, vinegar and Worcestershire sauce and blend well.
3)Coat the steaks with the mixture generously.
4)Fold and break the steaks twice and then into quarters.
5)Thread 2 long skewers with three pieces of steak, alternating with dill pickles.
6)Give space between the pieces on the skewers.
7)Broil the skewers over hot coals for 10 to 15 minutes.
8)Slit the rye loaf in two; lengthwise and cross-sectionally.
9)Apply the remaining butter-mustard mixture to the lower halves of the bread.
10)Place sliced tomatoes and sliced onion above them.
11)Remove the contents of 1 skewer and keep them above the onion layer.
12)Sandwich it with the top portion of the rye bread.
SERVING
13)Serve immediately.
Chef
