First let’s confront the elephant in the room, A CHEESEBURGER SUB? I know, why combine two of the best things in the world? Silly right?
This is another post in the Freezer Lunch series. Now, this dish manifested itself from a BBQ. A BBQ that had far too much meat. You could say I couldn’t…handle all the meat (everyone may now giggle). But in that said BBQ we had far too much kabob koobideh! What a problem, I know right?
But the great thing about kabob koobideh is that it freezes well! Yes, you can freeze cooked meats, I do this all the time and they re-heat really well as long as you just re-heat them once. So during said BBQ we also had leftover gourmet hot dog buns, which really were big enough to be sub rolls (so I froze them too! Freezing bread locks in the freshness better than refrigerating it.)
So I says to myself I say, “Self, we can work with this.”
There is no real recipe needed for this, take your kabob piece, microwave it for about 2 minutes, depending on how powerful your microwave is (or heat it up on the stove, whichever you prefer. I was really hungry so I couldn’t wait for the stove). Top your kabob with some cheese, and microwave again for 30 seconds. Pop your bread in the oven for about 3 minutes, that should defrost and toast it (be sure you don’t burn it). If you take it out of the oven and it’s still frozen a little, just microwave it for 30 seconds.
I always top these with a delicious mayo/ketchup mix, it’s like faux secret sauce.