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1
Tear off a 20 inch piece of Reynolds Wrap Foil.
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2
Roll into a ball.
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3
Clean the grates of an outdoor grill with the tin foil ball.
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4
Turn the grill on.
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5
While it is preheating, prepare all the other ingredients.
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6
Saute ground beef, breaking up with a wooden spoon until no longer pink.
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7
Cover a small plate with Reynolds Wrap Foil.
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8
Put a metal colander on top and drain the grease from the cooked ground beef.
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9
Return the meat to the pan.
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10
When the drained grease cools completely, wrap in the Reynolds Wrap Foil and discard.
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11
In a small bowl, combine the chili sauce, worcestershire sauce, steak sauce, red wine vinegar, brown sugar and water.
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12
Pour the chili sauce mixture in the ground beef and combine.
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13
Cover and set aside until ready to use.
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14
When the grill is ready, brush both sides of red pepper and onion with oil.
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15
Season with salt and pepper.
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16
Place on grill, skin side down for five minutes.
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17
Turn and continue cooking another 5 minutes, or until red pepper is charred and onion has grill marks and is soft.
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18
Remove vegetables from grill and wrap in Reynolds Wrap Foil for 15 minutes.
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19
When cool enough to handle, remove black char from pepper and cut pepper and onion is long strips.
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20
Add to ground beef mixture.
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21
In a medium saute pan, melt the butter and cream cheese.
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22
Wisk in flour.
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23
Slowly add heavy cream and milk.
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24
Wisk until the mixture begins to bubble.
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25
Remove from heat and stir in Monterey Jack Cheese until melted.
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26
Season with nutmeg, if using and a pinch of salt and pepper to taste.
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27
Remove from heat, cover and set aside.
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28
Brush one side of all the rye bread with oil.
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29
Put on grill for 2 minutes or until you see grill marks (this can happen very fast depending how hot your grill is so watch it carefully).
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30
Remove from grill.
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31
To assemble sandwiches:.
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32
Lay slices of rye bread on work surface, grill side down.
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33
Spread dijon mustard on the side facing up.
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34
Divide ground beef evenly on 1/2 of the bread slices.
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35
Pour cheese sauce over ground beef to cover.
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36
Top with other piece of bread.
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37
Wrap each sandwich in Reynolds Wrap Foil for 10-15 minutes so all the flavors can come together.
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38
If you are not serving right away, the sandwiches can be kept warm by returning to a low grill or put on a cookie sheet in a 300 degree oven.
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39
Enjoy!
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40
Cooking Tip.
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41
Each of the preparation steps can be done earlier in the day to save time.
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42
Just wrap each item separately in Reynolds Wrap Foil and refrigerate.
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43
Reheat before assembling sandwiches (1 TBL of heavy cream can be added to cheese sauce to thin out if necessary).
