There are sandwiches and there is a Chimi. Juicy beef topped with dredged cabbage in a creamy ketchumayo sauce. Onions and tomatoes. You have to try this!
½ cup of ketchup
½ cup mayonnaise
¼ cup of of orange juice
1 tablespoon of Worcestershire sauce
3/4 cup of Sofrito
1 pound minced beef
3 tablespoons vegetable oil (soy, peanut or corn)
1 red onion cut into rings
1 sliced tomato
2 cups shredded cabbage
3-4 Hoagies rolls or 1 long Italian bread cut in 3
Making chimi sauce: Mix the ketchup, mayonnaise, orange juice and Worcestershire sauce. Set aside (keep chilled).
Mix the cabbage with half the sauce made and reserved.
Making the chimi patties: season your beef with sofrito and make sure you mix well but careful not to over mix. Divide meat into 5-6 portions and form 6 patties (round for hamburger bread, oval-shaped for Italian bread).
Grilling the patties: Brush a stove-top grill with some of the oil and heat over high heat. Grill the patties, rotating until they are cooked through. Reserve.
Toasting the bread: Reapply some oil to the grill and warm the bread. Grilling the vegetables: Reapply oil to the grill, and grill onions and tomatoes (optional)
Assembling: Put meat, onions, tomatoes, and sauced cabbage between the buns, drizzle some sauce on bread cover and top. Enjoy!