Ingredients
- 1/2 cup dehydrated onion flakes
- 2 lbs 80/20 ground chuck beef (you need the fat for re-hydrating the onions)
- seasoned salt
- 6 slices cheese, American or Cheddar
- 24 small dinner rolls
- 24 sliced dill pickles
- ketchup or mustard as desired
Preparation
Step 1
Preheat oven to 400°F.
In a 13×9 inch dish, spread onions evenly.
Press ground beef evenly over onions into a large patty.
Sprinkle meat with seasoned salt or seasoning of your choice.
Bake meat for about 20 minutes.
Layer sliced cheese over meat and return to the oven for about 5 minutes or until cheese is hot and melted.
Slice meat into 24 tiny squares (4 rows by 6 columns, they will look too small but once you get the dinner rolls sliced they are the perfect size).
Fill each dinner roll with a slice of meat and a dill slice, topping with ketchup or mustard as desired.
To freeze wrap each sandwich with plastic wrap and place in a large freezer bag. Freeze.
When ready to eat, remove a sandwich from the bag and unwrap. Wrap in a paper towel and heat in the microwave for 30 seconds upside down, then 30 seconds right side up. Allow to cool slightly before eating