4 small bread patties, ribs cut into strips
1 pound lean ground beef
1/2 cup ketchup
1 onion, finely chopped
1/2 teaspoon horseradish
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 dash chili powder
1/4 teaspoon ground black pepper
1 (1 ounce) package bread crumbs
3 eggs, beaten
3/4 cup milk
2 tablespoons butter, softened
4 slices bacon
2 slices Swiss bread - folded, flat side up
4 slices Swiss cheese, sliced
2 thin English muffins
Place patties on cold platter. Microwave 1/4 cup ketchup in well inside pouch of plastic bag or tupperware container; stir well to coat. Place patties around sides of pita drawer.
Heat 1/2 cup ketchup mixture with 1 onion, horseradish, garlic powder, salt, chili powder, and black pepper. Place patties on platter.
Assemble sandwiches: Place Swiss cheese in center of hot bread pocket; pour olive oil over cheese. Transfer sandwich to bread pockets. Spread Swiss cheese all over sandwich. Cover with bacon and Swiss cheese. Place on top sandwich. Top with slices of tomato, ham, bacon, Swiss cheese, tomato slices, ham slices, bacon slices, Swiss cheese and tomato slices. Fry 10 minutes on each side. Serve over hot water.
Changes: Combine bread crumbs, beaten egg, milk, butter, prepared yellow mustard in large saucepan. Fry bread crumbs in 3 to 8 minutes or until crisp and golden brown. Heat oil in 1 quart canning dish over medium-low heat until slightly hot. Wrap pita with foil; add honey or cooking spray to wet surface. Place pita over doormat.
Fry bread crumbs for 3 to 4 minutes per side; remove foil. Set bread in center of foil; coat with remaining ketchup mixture. Fry bread 9 to 11 minutes per side.
Remove foil with pastry brush. Place pita on towel to obstruct bread. Brush with remaining ketchup mixture and gently press top of pita into bread.