These sandwiches are great for feeding a crowd and easy to do on the barbecue, toast the bread on the barbecue grill and cook the
bacon and beef patties on the barbecue plate. The onions can be cooked ahead of time and reheated when required.
The sandwiches can be as simple or as exotic as you fancy. Make your own patties or use good quality purchased ones, use standard tasty cheese or take it up market and use a gourmet cheese – smoked cheese works well on these too. The onions can be as fiery or as mild as you want depending on the tastes of those you are feeding – here I used 2 tablespoons of Orcona’s Hairy Cactus sauce which is a green jalapeno sauce that is medium hot and gave the
onions just a hint of heat without being overpowering.
Beef, Bacon & Cheese Sandwiches
2 tbsp vegetable oil
500g onion, thinly sliced
hot sauce of your choice, to taste (optional)
¼ cup beef stock
8 thick slices bread of your choice
4 slices bacon, rind removed
4 beef patties
1 cup grated cheese
¼ cup tomato or barbecue sauce
1 Place oil and onions in a frying pan over a medium heat, cover and cook, stirring from occasionally for 10-15 minutes or until
onions are tender and translucent. Stir in hot sauce and stock and bring to simmering, remove pan from heat.
2 Spread one side of each slice of bread with a little butter. Heat a large frying pan over a medium heat and cook, bread,
buttered side down for about 2 minutes or until toasted. Remove, keep warm and repeat with remaining bread slices.
3 Add bacon to pan and cook, turning once until crisp. Remove, drain on paper towels and keep warm.
4 Heat pan over medium-high heat, add a little oil and beef patties and cook for 3-4 minutes each side or until cooked to your liking. Pile a quarter of the grated cheese onto each patty and cook for about 1 minute longer or until cheese just starts to melt.
5 Place 4 slices of toasted bread, untoasted side up on serving plates. Top with beef patties, bacon, onions, cheese, sauce and
remaining bread slices, toasted side up.
Happy cooking and eating.
Recipe by Rachel Blackmore
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