I continue PIZZA WEEK with a rather humble offering. This is for sure not fancy, and maybe not even terribly varied considering I shared steak on a pizza yesterday. But it really doesn’t get any easier to prepare or more comforting than this, and well, I really need that right now.
I’m getting over my second (second!!!) head cold in the past six weeks, and this one was extra nasty as it insisted on turning into a double ear and sinus infection (which I caught early, thank goodness!). So annoying…
And on top of that, I’m having major drama with my new dining room table. What started out as a pleasant and promising transaction has unfortunately turned very ugly. When you trust someone because they initially treat you nicely and then promise to fix a problem they created, and they then do a 180 and not only deny any wrongdoing, but also deny admitting any wrongdoing, and further snap that they are only fixing it as a big favor to you, and that they’ll fix this on their time frame, thank you very much; well, it’s frustrating. Of course. I’m essentially being called a liar and having words put in my mouth that I simply never said.
So yes, a *very* easy dinner that was tasty and comforting was in order. And yeah, it’s a bit messy, kind of like our lives (especially mine right now). But bread pizzas are just awesome. So here you go! Here’s to health and de-stressing.
Source: adapted from 365: No Repeats by Rachael Ray
1 tbs olive oil
1 lb. ground sirloin
1 tbs steak or barbecue seasoning
Kosher salt, if your seasoning is salt-free
1 large onion, chopped
1 tbs Worcestershire sauce
2 tbs Dijon mustard
12 slices deli-sliced Swiss cheese
Chopped fresh parsley, for garnish, if desired
Preheat the broiler to HIGH. Set a large skillet over medium-high heat. Add the olive oil, then the sirloin. Cook, breaking up with a large spoon or potato masher, until it is crumbled and no traces of pink remain.
Add the onions and cook, stirring occasionally, until the onions are translucent and softened, about 5-7 minutes.
Now add the steak or barbecue seasoning, salt if needed, the Worcestershire sauce, and the mustard. Stir to combine. Remove from the heat.
Slice the bread in half crosswise, then each piece in half again lengthwise. Tear out the inside bread to hollow them out and make 4 bread boats. Place the bread boats on a baking sheet and broil until just toasted.
Remove from the oven and fill the boats with the burger mixture. Top each bread boat with 3 slices of cheese to cover all the hamburger mixture. Stick the baking sheet back under the broiler, moving the pan side to side or back and forth as needed, so that all the bread boats are exposed and the cheese gets melted and a little bubbly. Serve immediately.
This will serve 4 to 8 people, depending on appetites.