GROUND BEEF-SAUSAGE SANDWICHES

 

2 lbs lean ground beef

1 lb bulk Italian sausage
2 cups chopped onion
1 can (15-oz) tomato sauce
1 can (15-oz) diced tomatoes
2 tbsps quick-cooking tapioca
2 tbsps seeded & finely chopped jalapeno peppers
2 tsps sugar
2 tsps oregano
16 French-style rolls, split lengthwise
shredded Monterey cheese

In a large skillet brown the meats together until no longer pink; drain well.

In a 5 or 6-quart slow cooker or crock pot combine the onion, tomato sauce, tomatoes, tapioca, peppers, sugar, and oregano.  Stir in the well-drained meat.

Place lid on cooker and cook on low for 8 to 10 hours or on high for half that time.

Use a fork to hollow out most of the bread from the bottom half of the rolls, leaving a quarter-inch shell.

Spoon the hot sandwich mixture into the hollowed-out rolls, sprinkle cheese over meat and place the top half of the roll over cheese.

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