RECIPE: Guinea Grinders (sandwiches)
This recipe comes from Lori Jo who comes from New Guinea. These sandwiches are very good!
Â½ lb Ground Pork or Sausage
Â½ lb Ground Beef
1 Bell Pepper, chopped
1 small onion, chopped (Leek & green onions)
4 cloves fresh garlic, pressed
1 heaping tbsp whole fennel seed
1 tbsp salt
1 rounded tsp black pepper
1 rounded tsp oregano
1 tbsp Sugar
12 oz tomato paste
Six Kaiser Rolls
6 Slices Mozzarella Cheese
In a deep pan, saute onions & garlic, cook the meat.
Break it up as it cooks, and keep it moving; cook it thoroughly without browning. Drain excess fat.
Add garlic, onion, fennel, bell pepper, and spices.
The most important flavor is the fennel!
Saute lightly until the onions are barely tender.
In the meantime, prepare the kaiser rolls.
Preheat the oven.
Add tomato paste to the ingredients in the pan.
Stir in Â¾ cup water and then add a little sugar to cut down on acidity.
(Alternately, use milk or wine. The milk will allow you to cut out some of the sugar; the wine will allow you to cut out some of the salt)
Let the ingredients in the pan go on a low heat for about 10 minutes, stirring occasionally during the process.
Remove pan from heat, and distribute the filling among the barrel grinders. Place a slice of cheese over each grinder, and arrange them on a cookie sheet.
Bake as above, and serve after allowing to cool for 10 minutes.
Guinea Grinders store well in the refrigerator kept in individual sandwich bags. They last for two days while maintaining full flavor, and they freeze well.
Enjoy these wonderful sandwiches!