The Oswego Sub Shop pumps out some of the best middle-of-the-night college food (okay, it’s good all day long, but even better at 3am) I’ve ever had. They are famous for their cheeseburger subs, and this is our little take on the classic since we can’t pop in as often as we wish we could…
I like to set up a bunch of ingredients to create a Cheeseburger Sub Bar kinda thing. And it’s so simple you don’t even need a recipe….
- Brown some ground beef and season as you like. I use salt, pepper, minced garlic, and whatever steak seasoning I have on hand.
- Get some rolls and throw some mayo or dressing of your choice on them.
- Layer on some cheese of your choice.
- Throw some of your cooked burger on top of the cheese, and top that with whatever else you like on your subs.
Kreig’s combo is most like the Sub Shop’s (his is on the left in the pic):
- Mayo
- Provolone
- Burger
- Submarine dressing (I buy the Price Chopper brand, but any will do… Italian dressing could work if you’re into that)
- Shredded Lettuce
- Crushed Red Peppers (the ones that come in a jar, not the dry spice)
- Chopped Onions
My combo (on the right in the pic) is a little different:
- Mayo
- Provolone
- Burger
- Submarine dressing
- Shredded Lettuce
- Crumbled bacon
- Sliced black olives
I like to throw mine under the broiler for a few minutes after I put the mayo, cheese and burger on it. Kreig isn’t into the toasting, though…. but it doesn’t matter, because the name of this game is you do what you want. Just like Rick James. Word.
[...] I bought some ground chicken a while ago because sometimes when I’m grocery shopping I feel like I need to change things up… only for it to sit in the freezer for a month. Then I found this recipe for buffalo chicken meatballs and I was in. Anything buffalo works for me…. but it was more as an appetizer and I wanted to make a meal out it, so I decided to turn them into meatball subs since I had rolls leftover from Cheeseburger Subs. [...]