{ Blog 365 #55 - A yummy stuffed sandwich }

 

Well hi there friends.

Come in out of the cold, it is currently 30 degrees and not exactly pleasant to be out there.  

So, it is Friday....yay!!!  Friday and Saturday are by far my favorite days of the week, and I'm about to shock you when I tell you my third favorite day, which actually happens to be Monday.  

*collective loud sigh*

But really, it is, I love Mondays and Fridays and Saturdays.

Anyway, that has nothing to do with today's post.  I have to say though, I am quite proud of myself for having a post every.single.day, since January 1st.  Wow!

 

OK, so, for today, I wanted to bring you a recommendation for a pretty inexpensive dish, that you can definitely stretch and serve to a crowd, or make it even for just one or two people.  It's up to you.  

It uses very few ingredients, but the result is delicious and filling and just ooohhhhh.  Love it ♥

This recipe or rather this dish, is from Brasil and it's known as Buraco Quente.  It's usually made with ground beef, but you can certainly use beef, or chicken or smoked sausage which is what I used for mine.

I mentioned in yesterday's post that if I have to translate exactly, word for word, to English, it means Hot Hole, and I don't know about you all, but that does not sound appealing at ALL when talking about food.  LOL

So, I just call them Stuffed Sandwiches.  Much better!

If you give these a try, do let me know what you thought, if you enjoyed it and all that good stuff.

 

 

 

 

Smoked Sausage Stuffed Sandwich

Buraco Quente de Linguica

Bread Rolls (I made some of my french bread sub rolls, and cut them in half)

Drizzle of olive oil

1 package smoked sausage

1 small onion, finely diced

2 cloves of garlic

parsley and cilantro

salt and pepper to taste

oregano to taste

1 can Media Crema (table cream)

Shredded cheese

In an oven proof dish, take each roll, cut a small piece off the bottom so that it stands flat.  Place the rolls in the dish, then take a small knife and cut out the inside, creating a hole.  Don't leave the edges too thin, or it will fall apart when you fill it with the meat mixture.

In a saucepan, add a little bit of olive oil.  Dice up the smoked sausage.  I cut it into slices, then cut those slices in half then half again, creating little cubes.  Saute them in the olive oil, then add the onion and garlic and cook for a minute or two until the onion is translucent.

Season with salt and pepper and oregano, add the cilantro and parsley to taste, stir well to combine, then add the can of media crema, give it another good stir and remove off the heat.

Fill each sandwich with some of the sausage mixture, then add a sprinkle of shredded cheese of your choice.

 

Pop into the oven for a minute or so until the cheese is melted, then serve immediately.