Thursday Minute Marty Meals - This Week: The All American With Fries - Plus: Women and Sandwiches!

This week I’ve decided to make an all American sandwich with a side of fries and an actual dessert! Let’s take a look at what the ingredients are for this week and then let’s get cooking!

From left: French’s Classic Yellow Mustard, Smokehouse Maple seasoning powder, Oscar Mayer Thick Cut Bologna, Sea Salt Caramel Bar, Maille Old Style Mustard, Steak ’N Shake Seasoned Potato Fries, Kraft Deluxe American Cheese and Wonder Bread.

All items were purchased at the Schnucks on University.

The fries are going to take the longest to cook, so we’ll get them going first. These are frozen Steak ’N Shake fries and they cook for about a half an hour in a 400 degree pre-heated oven. I’ve placed them on a cookie sheet sprayed with Pam cooking oil.

I’ve also opened up a giganzo 24 ounce can of beer that should last for this whole cooking session. The fries go into the oven and we’ll move on to the next portion of the meal.

I’m making a mustard dipping sauce for the meal. The base of it is the classic French’s yellow mustard. Then to spice that up I’m adding some Grey Poupon, Sweet Baby Ray’s Mustard BBQ Sauce, a dash of Sandwich Pal Mustard, a few shakes of the Smokehouse Maple seasoning powder, black pepper and a little Texas Pete’s Hot Sauce to add a little zing and zang.

Okay, while that simmers and the flavors blend together we’ll start on the sandwich.

I don’t have a toaster, so we’ll warm the bread up on the top shelf of the oven where the fries are cooking.

Now for the main ingredient, the Oscar Mayer Thick Cut Bologna. I haven’t had a fried bologna sandwich in years and I’m going to combine this with the elements of a grilled cheese sandwich and I’m naming this creation, “The All American.”

What’s more American than bologna and grilled cheese on Wonder Bread? Okay, it’s best to slice the bologna before you start grilling so it doesn’t roll up on you. I’ve added some black pepper and the Smokehouse Maple seasoning and it’s frying up very nicely!

Now we’ll take the bread and start the grilled cheese aspect of the sandwich.

First we butter one side of the bread and put it in the pan and add the American cheese. Then we stack on the fried bologna slices and another slice of American cheese. Then we top that off with the other slice of buttered bread.

One trick is to keep pressing down on the sandwich as it grills. I’ve got the pan on high heat and I like to grill it till it’s close to being burnt. The true flavors come out this way.

And here’s the meal all plated up and ready to eat! The sandwich is cooked perfectly and the fries are extra crispy. Let’s eat!

I took the sandwich and dipped it into the spicy mustard sauce and this is so good! The sharp taste of the seasoned fried bologna mixes nicely with the creamy rich American cheese and the buttered grilled bread tastes great with the spicy mustard sauce covering it. I dipped the fries into the mustard sauce and that was delicious too. A very tasty lunch!

And this week we’ve actually got a real dessert. I saw this little mini candy bar at the store and thought I’d try it out. It’s a Sea Salt Caramel Bar and it’s a nice chocolate and caramel sweet treat!

And now we leave you with this week’s titillating food pictorial…

Women And Sandwiches!

These women are loving their sandwiches and it’s a titillating treat to see! Chow down and enjoy every sandwich, ladies!

Related Posts: Thursday Minute Marty Meals: Steak-Umm Rice-A-Role, Corn-Skewered Chicken and Vegetables in a Mean Mister Mustard Sauce and Cheeseburger Baked Potato Royale.

The other day I had a cool water sandwich…

Surprise link, click on it…I dare you!

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P.S. There Will Be No Blog Post Tomorrow On Friday!

I won’t be posting tomorrow. I won’t have access to my computer for the next 24 hours and unlike everyone else, I have no idea how to go online using my phone. So I’ll be offline till tomorrow afternoon. I’ll have a new post on Saturday, see ya then!