Ingredients:
- 1 lb lean ground beef (90/10)
- 1/2 yellow onion, finely minced
- 2 cloves garlic, grated
- 1/2 cup tomato sauce
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded sharp cheddar cheese
- 8 slices thick cut white bread
- 4 tbsp unsalted butter, softened
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tbsp sweet pickle relish
- 1 tsp yellow mustard
- 1/4 tsp garlic powder
Instructions:
- Brown the beef. Sauté the 1 lb ground beef and 1/2 minced onion in a skillet over medium heat until the meat is browned and onions are soft.
- Aromatize. Add the 2 grated garlic cloves and 1 tsp smoked paprika. Cook for 1 minute until fragrant and the paprika oil blooms.
- Simmer the filling. Stir in 1/2 cup tomato sauce, 1 tbsp Worcestershire sauce, salt, and pepper. Simmer for 5 minutes until the sauce thickens and coats the beef. Note: You don't want it runny, or it will soak through the bread.
- Cool slightly. Remove from heat and let the mixture sit for 5 minutes. This prevents the bread from instantly turning to mush.
- Butter the bread. Spread the 4 tbsp softened butter generously on one side of all 8 bread slices.
- Assemble the saucer. Place one slice butter side down. Top with a generous sprinkle of cheddar, then about 1/4 cup of the beef mixture, more cheese, and the second slice of bread (butter side up).
- Seal the edges. Using your press or the rim of a small bowl, press down firmly on the center to crimp the edges of the bread together. Remove the crust scraps if using a round cutter.
- Fry to golden. Place the saucer in a preheated skillet over medium heat. Cook for 3-4 minutes per side until the bread is deep mahogany and the cheese is oozing.
- Whisk the sauce. In a small bowl, combine the 1/2 cup mayo, 1/4 cup ketchup, relish, mustard, and garlic powder until velvety and smooth.
- Rest and serve. Let the saucers sit for 2 minutes before cutting. This allows the internal temperature to stabilize so the filling doesn't spill out.