Meatwich II

IF you have not had a “MEATWICH” yet… you really should try it…

I have used both ground turkey and ground chuck for the “bun”… both were great for my purposes.

Step One:

Cooking the “BUN”.

Lightly grease the skillet, I prefer Coconut Oil or Butter. Press out about one pound of ground meat into a skillet (the more square, the better) making sure to fill the bottom fully….this makes for more uniform “buns”.

Cook on medium temperature for about 5 minutes,  use a spatula and press down to begin to separate into quarters. Then turn the pieces and cook on the other side. Once both sides are done, cover the skillet and allow to cool… if you are in a hurry, you can refrigerate.  Cooling helps with the texture and “firms” it up.

Step Two:

Prepping the “Fillings”.

I cooked Bacon…always a crowd favorite… :)  This is Peppered, “THICK CUT” bacon…great flavor.

In the picture below you can see the “bun” on the right side of the plate and the additional fillings…. Deli-style roast beef, pepperoni and swiss cheese.

The Finale:

Below is a picture of the MEATwich, fully assembled and waiting to be eaten!!! :)   … notice the “bun” is holding up very well. One  reason I like ground turkey for the “bun”…. it does not have that much flavor, so you truly do taste the contents of the MEATwich.

Lastly, below is a picture of the MEATwich in the process of being consumed. Note again, the “bun” is holding up well. I used “wax papper”  to contain the moisture, but with this particular MEATwich, it was not needed.

Give it a try sometime…HOPE YOU ENJOY!!!!

Here is my Diabetes Warrior Info:

My Diabetes Meal Plan ( a true diabetes diet, not like most of those promoted by American Diabetes Association)

How I Play

Share this:

Related posts:

1. Granny’s Skillet … and cooking “Low Carb Primal”
2. Meat Muffins
3. Low Carb Chicken Wings…