2 (14-ounce) loaves French bread cut in half or 4 large hoagie rolls
12 slices American cheese
1 large yellow onion, diced
1 small head iceberg lettuce, shredded
2 tomatoes, thinly sliced
Blackstone Bayou Blend seasoning (This can be substituted with salt, pepper, garlic powder, and cayenne pepper)
Vegetable oil, for the griddle
Ketchup and mustard to serve (optional)
Directions
Preheat your griddle to medium heat. Add a drizzle of oil and the diced onions. Let the onions cook for 4-6 minutes or until soft and translucent. Season to taste with the Bayou Blend seasoning.
Add the beef to the griddle top, chop using spatulas, and season to taste with Bayou Blend. Once the beef is cooked through, mix with the cooked onions. Divide the meat and onion mix into 4 equal portions.
Lay the bread onto the griddle to toast. While the bread is toasting, top each portion of meat with 3 slices of American cheese. Cover with a basting dome for 1 minute or until cheese is completely melted.
Remove the bread from the griddle. Top with ketchup and mustard if using. Using spatulas, place the meat onto the 4 sandwiches. Layer the tomato slices and shredded lettuce. Top and then cut in half. Serve immediately.
