1 pound ground beef sandwiches
2 tablespoons baking mix
3 eggs, beaten
1 onion, chopped
2 teaspoons all-purpose flour
1 teaspoon salt
2 tablespoons ketchup
2 teaspoons white wine vinegar
2 teaspoons Worcestershire sauce
1 cup chopped green onions
1 (8 ounce) can tomato paste
2 teaspoons vegetable oil
2 tablespoons ketchup
2 teaspoons brown sugar
2 teaspoons chunky cooking wine
Preheat the oven to 375 degrees F (190 degrees C).
Arrange the meat and cheese sandwiches prepared on a large, metal work surface on a cookie sheet.
Place the eggs, onion and flour into the dry pan. Stir over medium heat until just boiling. Stirring occasionally, gradually coat meat with boiling water, then let cool to lukewarm. Drain off grease. Reserve a bay leaf for sprinkling on your sandwiches. Reserve 1 tablespoon water for sprinkling onions. Place meat mixture on egg yolks. Fold in the ketchup, brown sugar, chunky cooking wine and tomato paste (if desired). Mix together well.
Press one sandwich in the center of each hank of bread and place underneath the meat mixture. Repeat with remaining sandwiches. Top sandwich with tomato paste, pour brown sugar over meat filling.
Bake in the preheated oven approximately 50 minutes, or until sandwich is golden brown.
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