Holiday Grinch Sandwich

Recipe courtesy of Horseshoe Brand Hot Sauce.

May 28, 2018

Ingredients

For the Sauce
  • 1 large onion sliced
  • 1/3 pound Jarlsberg cheese chunked
  • 1/4 pound Brie cheese chunked
  • 1 teaspoon flour
  • 1/2 cup Half & Half
  • 1 tablespoon dijon mustard
  • 3 tablespoons Horseshoe Brand Habanero Hot Sauce
  • 2 teaspoons butter
  • 4 Portobello mushroom caps
  • Rye bread
  • 2 teaspoons butter
  • 2 garlic cloves
  • 1 small can sauerkraut
  • olive oil
  • salt and pepper

Preparation

For the Arsenic Sauce

Melt butter and sautre onions with sugar until dark brown. Add flour, stir in and cook 2 minutes. Add Half & Half and warm to a simmer. Add brie and jarlsberg cheeses. Turn to low and melt cheese. Add Dijon mustard and Horseshoe Brand Habanero Hot Sauce. 

Instructions

For the Burger

Place mushroom caps on a baking sheet, bottoms up. Dice garlic and place on top of mushroom caps with salt, pepper, and olive oil. Bake caps at 400 degress for 15 minutes. Slice two of the mushrooms caps and mix them with the sauerkraut and 1/4 arsenic sauce. Grill rye bread. Layer bread full mushroom caps and top off with the kraut and arsenic sauce mixture.

Ingredients

For the Sauce
  • 1 large onion sliced
  • 1/3 pound Jarlsberg cheese chunked
  • 1/4 pound Brie cheese chunked
  • 1 teaspoon flour
  • 1/2 cup Half & Half
  • 1 tablespoon dijon mustard
  • 3 tablespoons Horseshoe Brand Habanero Hot Sauce
  • 2 teaspoons butter
  • 4 Portobello mushroom caps
  • Rye bread
  • 2 teaspoons butter
  • 2 garlic cloves
  • 1 small can sauerkraut
  • olive oil
  • salt and pepper
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