Lightened Up Grinder Sandwiches
Happy Monday to you! I’m a little teary today, because our French family reunion has come to a close. My sister and brother-in-law came to play with us in Paris for five days, and my Uncle RD (the one who owns multiple tuxes) hopped over from London to join.
Though we were missing the traditional family reunion staples of fluff salad (anyone else’s family serve those?) and lime jello, we made up for it with a trip to the beautiful medieval town of Chartres, a town whose incredible cathedral I remember studying in an art history class I took in France eight years ago. It is grander than I could have imagined (and yes, pictures coming soon!). I feel so blessed to have shared a part of Ben and my French experience with my family. Being able to relive memories with them later on will make this trip feel more connected to life back home and more real somehow too.
Speaking of “real” in case you missed the update I shared a few weeks ago, Ben and I are living a fairytale—we are traveling in France for four weeks! While we’re picnicking, some of my favorite bloggers from around the web have honored me by guest posting here on TLSW. Today we have the fabulous Lauren from Climbing Grier Mountain. Her photography is worthy of a magazine (seriously Lauren—has Bon Appetit call you yet?) and her creative recipes and flavor combos make my stomach growl. I mean Peanut Butter Bacon Sandwiches and Curried Hummus Naan Pizza with Coconut Shrimp? Is this girl for real?
Though it was Lauren’s photography and creative recipes that first lead me to her blog, we actually go waaayyyy farther back than either of us would have guessed.
Here to reveal the connection and share her incredible recipe for Lightened Up Grinder Sandwiches with Chicken Chorizo and Melted Provolone is Lauren!
Hellooooo, Well Plated readers!
I’m Lauren, author of Climbing Grier Mountain (CGM). For those of you that I haven’t met, I write a food and lifestyle blog in Denver, Colorado.
On CGM, you’ll find scrumptious recipes like cajun corn poblano queso, shrimp & grit naan pizza, or a blueberry bourbon cooler. You will also find some ridiculous shenanigans taking place, so if you need a good chuckle this morning, please stop by and say, “Howdy!”
I am super pumped to be guest-posting for Erin today. Erin and I actually grew up in the same town, Wichita, Kansas (a.k.a The Ta) and didn’t know it until we crossed paths on the “interwebs.” It really is a small world, folks. Erin is an absolute gem. Her healthy, budget-friendly recipes are something I admire because it’s all about balance. So when Erin asked me to create a recipe while she vacations in France, I immediately said, “Oui!”
Since we are in the thick of summer, and Fourth of July is like five minutes away, let’s talk sammies. The last thing I want to do is stand over a hot stove for hours during these summer months, so why not make a sammie? These grinder sammies are one of my new favs because you can whip these up in 20 minutes or less and have leftovers. The chicken chorizo is definitely the star of the sammies. It has all the spice with zero consequences. Because let’s be honest, no one wants the meat sweats.
Thanks for letting me guest post, Erin! Cheers!
Lightened Up Grinder Sandwiches
- 2 cups baby bella mushrooms — finely minced
- 1 tablespoon olive oil
- 1/2 pound lean ground beef
- 1/2 pound chicken chorizo
- 1 medium red onion — chopped
- 2 garlic cloves — minced
- 1 1/2 cups favorite marinara sauce
- 4 slices 1-inch thick brioche slices
- 1/2 cup mozzarella — shredded
- 1/2 cup provolone — shredded
- salt — and pepper to taste
Preheat oven to 425 degrees.
In a large skillet preheated to medium-high heat, add the olive oil. Add the ground beef and chicken chorizo, saute until brown and cooked through. Remove cooked meat with a slotted spoon and set aside on a plate. In the same skillet, add the onion and cook until softened about 4 minutes. Add the mushrooms and garlic. Continue to cook for another couple of minutes. Return cooked meat to the skillet as well as the marinara sauce. Bring the sauce to a slight simmer.
Spray a baking sheet with non-stick cooking spray. Place four slices of brioche on the baking sheet. Top with bread with the mixture and sprinkle cheese on top. Place baking sheet in oven for about 5 minutes or until the cheese has melted. Serve immediately.
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