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Manna SandwichesFrom Al and Houston Hodges, Hoody’s Hoagies, Claxton, GeorgiaMakes 6 6-inch hoagiesThis recipe makes more sauce than you’ll need for just one round of manna sandwiches. Luckily, it’s versatile. “I keep that special sauce on hand at all times,” Al Hodges says. He also uses the seasoned ground beef in everything from chili to spaghetti sauce, and he recommends making a big batch and freezing whatever doesn’t end up in a hoagie roll.Ingredients1 cup mayonnaise½ cup Catalina or French dressing¼ cup plus 2 tbsp. ketchup¼ cup spicy brown mustard, preferably Gulden’s2 tbsp. sugar½ cup diced onion¼ cup soy sauce, preferably Kikkoman’s1 tbsp. dried parsley1½ tsp. dried basil½ tsp. garlic powder2½ lb. ground chuck¼ lb. Swiss cheese6 6-inch hoagie rollsPreparationCombine the first 5 ingredients in a bowl. Set aside.Dice the onion and add it to a skillet over high heat with ¼ cup of water and soy sauce. Add herbs and garlic powder and cook for 5 minutes, or until liquid is mostly reduced. Add beef and continue to simmer until cooked through, about 10 minutes. Drain off fat.Split the rolls. Slather them with sauce, and put cheese on top. Place them under the broiler until cheese melts, 1-2 minutes. Heap ground beef on each sandwich and serve.
