Sunday, June 12, 2011

The Marlboro Man Sandwich

This heavenly little sandwich caught my eye quite awhile ago and I just now got around to making it. I had it really worked up in my mind how wonderful it would be and I really think it was a yummy as I had imagined. It is pretty straight forward and if you like meat, you will absolutely love this sandwich. Don't just salivate over the photo, get the stuff and try it out-I promise, you won't be sorry:)

The ingredients are pretty basic. The cube steaks are a little pricey but when you consider what you would pay for this kind of sandwich in a restaurant, you would be paying a whole lot more.

Slice up the onions and then saute them in a couple a tablespoons of butter in a skillet. Cook them slow so they get done and not too brown. Remove from the skillet when they are done and set aside.

Cut the cube steak against the grain. Salt generously with the Lawry's Seasoning Salt. Toss to cover.

Brown the meat in the butter and when the pink is almost gone, add the onions back in and the Worchestshire sauce, tabasco sauce and more butter. Stir together and get ready to serve.

Butter the buns and toast on a skillet or griddle. This little griddle is my Grandpa Gibbons and it toasts so good. He used it to cook pancakes on when I was a little girl and I was lucky enough to get it when my parents died. (Just a little side note)

Pile the meat on the bun and add some of the sauce over the top. Put the top on!
OOOOHHHH MAN! What can you even say? Just open wide and devour every little bit!

This sandwich is really as good as it looks. You can dress it up with peppers, mushrooms and provolone cheese if you want. Actually, that would be amazing. Try it out. It's easy and OH so yummy!

The leftovers:)

The Marlboro Man Sandwich

• 1 whole Large (or 2 Small) Onions
• 2 sticks Butter (lots And Lots Of Butter)
• 2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
• Lawry's Seasoned Salt (or Similar Seasoned Salt)
• ½ cups (approximately) Worcestershire Sauce
• Tabasco Sauce, To Taste
• 4 whole French/deli Rolls (earthgrains Are Best!)
Preparation Instructions
Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
Slice cube steak against the grain. Season with Lawry’s.
Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.
Butter halved French rolls and brown in skillet.
To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!

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