| The Sandwich Chef presents ... |
| Open-Face Chili Burger |
| From the 140th Battle Re-Enactment at Gettysburger, Pennsylvania |
1 (1/3-pound) beef burger, grilled or broiled
1 cup of your favorite chili
1 slice of bread
(sour dough, Pepperidge Farm or Italian white)
Grated cheddar cheese
Onion, finely diced
Chives
Salt and pepper to taste
1 cup of your favorite chili
1 slice of bread
(sour dough, Pepperidge Farm or Italian white)
Grated cheddar cheese
Onion, finely diced
Chives
Salt and pepper to taste
In a skillet, grill 1 slice of bread in butter until golden brown,
and place it in the center of a luncheon plate. You can also use
it plain without grilling it. Place on top of the bread a beef
burger, hot from the grill or broiler.
On the burger pour a cup of your favorite chili, hot from the
stove. And on the chili sprinkle grated cheddar, diced onion
and chives. Zap it in the microwave for a minute or until the
cheese begins to melt. Salt and pepper and serve. Mmm.
and place it in the center of a luncheon plate. You can also use
it plain without grilling it. Place on top of the bread a beef
burger, hot from the grill or broiler.
On the burger pour a cup of your favorite chili, hot from the
stove. And on the chili sprinkle grated cheddar, diced onion
and chives. Zap it in the microwave for a minute or until the
cheese begins to melt. Salt and pepper and serve. Mmm.
| Printable Recipes from The Fatted Café | Back to the Lobby | The Reception Desk | The Dinner Menu | More Sandwiches | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
