This recipe is a great "left-over goodie"...Why? Well, because my Momma taught me well not to waste anything (yep...she and me are the nightmares of 5S gurus--we save everything and recycle when we can!)...and this recipe calls for left-overs as ingredients. Of course, if you don't have left-overs, you can start fresh--buy 'em new! So...let's start cookin'!!!
Ingredients: burger buns (cut into three equal slices), cream cheese, olives, onion rings, thinly-sliced tomatoes, quick-melt cheese, left-over (or ready-made, off the supermarket shelves) tomato-based spaghetti sauce, freshly-ground pepper, feta cheese (optional), chopped basil (optional)
You will also need: an oven (or broiler), cheese grater, and an iPod playing in the background, preferably some Italian dude
Pre-heat the oven to 250degrees as you're preparing (er..."assembling") the ingredients (i.e. while slicing the onions, olives and tomatoes). Dunk the buns into the oven for a good 3-5 minutes or until it's somewhat crispy. Take out to cool.
Spread the buns with the cream cheese (OK, that sounded sleazy...so let's call it bread from now on). Then top the cheese layer with the tomato-based sauce. If you opted to put feta and basil, now's the time to do that, too, champ. Spread the sliced tomatoes, olives, and onion rings all over the bread.
Finally, top with grated quick-melt cheese (or use mozarella if you're feeling more sosi...hehehe) and the freshly-ground pepper.
Put in the oven for about 10 minutes at around 175-200degrees, or until the cheese toppings melt like crazy. Serve on a kerengkeng plate together with some Ice-blended Chamomile-Pear smoothie. How to do that? OK, OK...here's how...
Make cold chamomile tea using off-the-supermarket-shelves varieties of them tea bags. Set aside. Core and peel fresh pears. Dunk the fruit, the tea, some milk, and lotsa ice cubes in a blender. Add Splenda if needed. Then blend like crazy. Pour in a tall glass and top with those totally-useless cocktail drink embellishments.
Enjoy like there's no tomorrow.