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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 470.8
  • Total Fat: 24.8 g
  • Cholesterol: 73.3 mg
  • Sodium: 1,146.7 mg
  • Total Carbs: 39.8 g
  • Dietary Fiber: 3.2 g
  • Protein: 21.2 g

View full nutritional breakdown of Guinea Grinders calories by ingredient
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Guinea Grinders

Submitted by: MERAPHIS

Introduction

I put the recipe in the way we usually make this, and almost fell off my chair when I checked the nutrition info. This version has some adjustments (ground turkey instead of beef, and texas toast instead of french bread or kaiser rolls), which we'll be trying tonight, and keeping as long as it still tastes good! (Still includes full-fat pepperjack. We'll change this when we can.) I put the recipe in the way we usually make this, and almost fell off my chair when I checked the nutrition info. This version has some adjustments (ground turkey instead of beef, and texas toast instead of french bread or kaiser rolls), which we'll be trying tonight, and keeping as long as it still tastes good! (Still includes full-fat pepperjack. We'll change this when we can.)
Number of Servings: 12

Ingredients

    16oz hot pork sausage
    16oz turkey burger
    20 twists ground pepper
    1 tsp garlic powder
    1 tsp red pepper flakes
    30oz pizza sauce
    24 slices texas toast
    12 slices pepperjack cheese

Directions

Preheat oven to 350. Brown the sausage and beef, and drain off excess fat. Stir in pizza sauce and seasonings, and simmer 10 minutes. Spoon on to 12 slices of bread, top each with a slice of cheese and the remaining slices of bread. Bake 10-12 minutes.

This dish was originally a slowcooker dish. After you brown the meat, it called for you to place the meat and seasonings in the slow cooker for 1-2 hours. I have found that step unnecessary.

This recipe freezes beautifully. I usually eat half and put half in a freezer bag. When ready to serve, just thaw overnight and reheat in a sauce pan, then proceed with the baking.

Serving Size: 12 sandwiches

Number of Servings: 12

Recipe submitted by SparkPeople user MERAPHIS.





TAGS:  Beef/Pork |

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