Sausage Finger Sandwiches

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large skillet over medium-high heat, cook the pork sausage and ground beef, breaking the meat apart with a spoon until it is fully browned.

   Ca. 8 min.

2. 2

   Carefully drain the excess fat from the skillet.

   Ca. 1 min.

   Kokkens note: Tilt the pan and use a spoon to hold back the meat while you pour the grease into a heatproof container.

3. 3

   Reduce the heat to low and add the cubed processed cheese to the skillet.

4. 4

   Stir continuously until the cheese is completely melted and the mixture is smooth.

   Ca. 3 min.

5. 5

   Arrange the party rye bread slices in a single layer on a baking sheet.

   Ca. 1 min.

   Kokkens note: For easier cleanup, you can line the baking sheet with aluminum foil.

6. 6

   Spread a spoonful of the warm meat and cheese mixture over each slice of bread.

   Ca. 2 min.

   Kokkens note: For make-ahead appetizers, you can freeze the topped bread slices on the baking sheet, then transfer to a freezer bag. Broil from frozen, adding a few extra minutes to the cooking time.

7. 7

   Place the baking sheet under a preheated broiler, about 4-6 inches from the heat source.

   Ca. 1 min.

8. 8

   Broil for 2-4 minutes, watching closely, until the topping is hot, bubbly, and lightly browned.

   Ca. 4 min.

   Kokkens note: Every broiler is different, so keep a close eye on them to prevent burning.

9. 9

   Let the sandwiches cool for a minute before serving, as the topping will be very hot.