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Angus Beef Franks Part - 1

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Walter Staib makes grilling fun with Dietz & Watson.
Ingredients
Angus beef sandwich:
  Whole grain bread 1 (1 roll)
  Sandwich spread 2 Tablespoon (Dietz & Watson® Sandwich Spread)
  Prepared horseradish 1 Tablespoon (Dietz & Watson® Prepared Horseradish)
  Beef franks 6 Ounce, grilled (Grilled Dietz & Watson® Angus Beef Frank,)
  Cheddar with horseradish 2 Ounce, thinly sliced (Dietz & Watson® Cheddar with Horseradish)
  Sharp cheddar 2 Ounce, thinly sliced (Dietz & Watson® Premium C-Sharp Cheddar)
  Shredded iceberg lettuce 1⁄2 Cup (8 tbs)
  Tomatoes on the vine 2 , thinly sliced (Ripened on the wine)
  Yellow onion 1⁄2 Small, thinly sliced
  Butter 3 Tablespoon
  Coleslaw To Taste
Directions

Angus Beef Sandwich:
MAKING:
1)Slice the roll in half and spread sandwich spread on the top half and horseradish on the bottom half.
2)Layer with the roast beef and cheese, then the lettuce and tomato.
3)In a small skillet over medium heat, melt the butter and add the onions.
3)Sauté until wilted and golden brown.
4)Pour onions and butter atop the tomato and replace the top half of the bread.

SERVING:
5)Serve with the coleslaw and potato chips.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Servings: 
6
Grilling was never so fun, watch the first part of the Angus beef frank sandwich series with Chef Walter Staib. The video is interesting and shows wonderful grilling and slicing techniques. Check out second part of this series for the complete recipe.

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