Mexican Open Face Sandwich Recipe
Ingredients
| Salad oil | 1 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Chuck | 1 pound | |
| Mexicorn | 1 12 Ounce, drained | |
| Prepared mustard | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Monosodium glutamate | 1 Teaspoon | |
| Tomato sauce | 1 8 Ounce | |
| Bread loaf | 1 |
Directions
1. In salad oil, in skillet, saute onion until golden; then add and brown chuck. Add corn, mustard, salt, pepper, monosodium glutamate, and tomato sauce; simmer, uncovered, 10 minutes, or until mixture is thoroughly heated.
2. Meanwhile, butter half of the split French-bread loaf; broil just until golden.
3. On serving plate, spoon chuck-corn mixture over hot bread. Serve, cut diagonally into 4 slices.
2. Meanwhile, butter half of the split French-bread loaf; broil just until golden.
3. On serving plate, spoon chuck-corn mixture over hot bread. Serve, cut diagonally into 4 slices.
Chef
