Ground beef, chili and beans, spooned over rolls and topped with cheese, quickly passed through the oven and served open faced.
Hot Beef and Chili Bean Plank Sandwich
I'd never heard of a "plank sandwich" before, but apparently it really was a thing because this one was featured in Bell's Best 2 published in 1982, the second in the series of Mississippi Telephone Pioneers community cookbooks. Even still, I thought it was just one of those recipe names that a family came up with.
So, I turned to AI to find out if there was such a thing as a plank sandwich and was told:
A plank sandwich typically refers to a sandwich made using thick slices or "planks" of bread or other ingredients, often layered with various fillings. It can also refer to specific recipes, like a Monte Cristo breakfast plank, which involves dipping bread planks in an egg mixture and cooking them with fillings.
-AI Assist
See? Even us folks of a certain age can still be learning new things everyday y'all!
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In the cookbook, this recipe was called New Orleans Plank, though I have no idea how the name got associated with New Orleans. I considered completely changing the name but also wanted to respect the original author of the recipe, Laura McClelland of the Capitol Life Member Club, so I stuck with the original plank reference, but with a little definition on the ingredients.
No matter what you call it, I can assure you of one thing. It is a delicious sandwich that is quick and easy and I'm so glad I gave it a try. Hope you will too!
Here's what you'll need to make my Hot Beef and Chili Bean Plank Sandwich:
- 6 po'boy, sub or hoagie rolls
- 1 pound (85/15) ground chuck
- 1 cup chopped sweet or yellow onion
- 1 (4.5 ounce) jar or can mushroom slices or pieces, drained
- Salt and pepper and/or Creole/Cajun seasoning, to taste
- 1 (15 ounce) can chili, no beans
- 1 (11 ounce) can pork and beans
- 2 cups shredded cheese
Here's how to make them!
I've mentioned in a previous post here that I've been buying my meat from various ranches from around the country, including Meriwether Farms, and that's what I'm using here. I have no financial relationship with Meriwether, I'm not affiliated with them and they've not provided me with any product. I've paid for it all out of my own pocket. I'm just sharing a source I've grown to love because I think it's important to know where your ground beef comes from and their beef is of incredible quality and taste, and it's become my primary source for trustworthy ground beef. Check them out sometime!
Line a rimmed baking sheet with aluminum foil and place rolls on tray. I had some sub rolls in the freezer I need to use up, but smaller po'boy rolls, sliders or pistolette rolls would be great, and you'll get more sandwiches making them great for that party!
Split rolls but don't separate and cut all the way through. Place on the tray opened. I wanted to use my countertop oven and it won't take a 9 x 13 tray so I only made 4 of the sandwiches and just set aside those portions of the filling for the next two later.
Heat the chili and pork and beans together in a saucepan over medium heat until hot; hold over warm heat, stirring occasionally. I think that chili beans in place of pork and beans would work well with this combination too!
Meanwhile, add ground meat to a skillet.
Add the onions.
Now, mushrooms. Honestly I much more prefer to use fresh mushrooms but didn't have any and wasn't running to the store for one thing when I already had everything else, so I'm using a jar of sliced mushrooms. I always have a few in the pantry because they are handy for that very reason!
Add the mushrooms and continuing cooking until meat is cooked through and onions are tender; drain off any excess grease and return to pan. Season to taste and hold over low heat, stirring occasionally.
Important: Everything goes on the bread hot so keep that all warm on the stove until you're ready to build the sandwiches.
Preheat oven to 350 degrees F.
Divide the meat mixture evenly among all of the rolls.
Pour hot chili and beans over each sandwich.
Cover each sandwich with the cheese.
I'm using a triple cheddar blend of cheeses here which contains Vermont cheddar, sharp cheddar and mild cheddar - but use what you've got!
Transfer to oven until cheese is melted, about 5 minutes.
Use a wide spatula to transfer individual sandwiches to serving plates. Serve with a garden salad. You can fold these over for a messy sandwich or just use a fork and dig in!
For more of my favorite sandwich recipes, check out this collection on my Pinterest page!
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