Ingredients

• 2 Bakery deli-style sub rolls
• ½ cup ketchup
• 2 tablespoons horseradish mustard
• Aluminum foil
• 1 ½ lb ground beef chuck
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• ½ cup prepared Cheddar cheese sauce, divided
• ½ cup prediced tomatoes, divided
• ½ cup prediced red onions, divided
• 2 cups lettuce shreds, divided

Prep

• Preheat grill (or grill pan).
• Slice bread in half lengthwise, leaving 1-inch uncut.

Steps

1. Combine ketchup and mustard sauce; spread over inside of each sub roll. Place rolls on a sheet of foil; set aside.
2. Form ground beef into four patties (wash hands). Season beef patties with salt and pepper. Place patties on grill (or in grill pan); grill 3–4 minutes on each side or until 160°F.
3. Cut burgers in half and place inside sub rolls; top each with ¼ cup cheese sauce, ¼ cup tomatoes, and ¼ cup onions. Bring sides of foil up around roll and place over indirect heat on grill; grill (or bake in oven at 400°F) 6–7 minutes or until bread is toasted and cheese is hot. Add lettuce shreds, then cut each sub into 3 equal pieces; serve.
Note: Cut subs into even smaller portions for an easy-to-manage appetizer.

Ingredients

• 6 tablespoons grenadine (or cherry-flavored syrup)
• 48 oz ginger ale, chilled
• 12 maraschino cherries
• 6 (½-cup) scoops vanilla (or other flavor) ice cream

Prep

• Chill (12–16 oz) soda glasses in freezer for 30 minutes.
• Chill soda.

Steps

1. Drizzle 1 tablespoon grenadine around inside rim of each glass. Slowly add ginger ale (leaving room for ice cream).
2. Add 2 cherries to each, then add ice cream (the soda will foam underneath the ice cream). Serve.