This recipe has Calories as 72.8%, Fat (total lipid) as 55.9% and Sodium as 74.1% (as a percentage of RDA).
You may need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.4% of RDA
• Calories: 72.8% of RDA
• Carbs: 19.4% of RDA
• Fat (total lipid): 55.9% of RDA
• Fiber: 15.3% of RDA
• Fructose: 4.7% of RDA
• Protein: 39.9% of RDA
• Sodium: 74.1% of RDA
• Sugar: 45.1% of RDA
• Vitamin A (IU): 18.1% of RDA
• Vitamin B6: 24.9% of RDA
• Vitamin C: 3.2% of RDA
• Iron: 1.4% of RDA
• Magnesium: 11.3% of RDA
• Manganese: 2.6% of RDA
• Niacin: 44.0% of RDA
• Potassium: 15.0% of RDA
• Zinc: 55.5% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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Pre-heat your oven to 350 degrees.
Slice the rolls in half with a bread knife (so there's a top half and a bottom half). Don't separate the individual rolls.
Cook the ground beef, drain any liquid fat. Melt the butter.
Put the bottom half of the rolls on a baking sheet. Cover this bottom half with ground beef. Then cover it with shredded cheese.
Glaze the top half of the rolls with the melted butter. Put the top half of the rolls on the same baking sheet, top-side down.
Put the sheet into the oven for 10 minutes.
Take the sheet out, cover the bottom half of the rolls with pickle slices, place the top half of the rolls on top of the bottom half, and put back into the oven for 5 minutes.
Remove from the oven, slice with a bread knife, and serve. You can serve with as many sides as you can think up, including ketchup, mustard, lettuce, tomatoes, onions, BBQ sauce, avocados, bacon (etc).
NOTES, TIPS, TRICKS, HINTS, ETC:
If you want less bread, when you're done slicing the rolls in half, take out a 1/2" - 3/8" of bread by re-slicing either the top or the bottom half. Depending on how much bread you want to take out, you can make these halves really thin.
It's important to cook these for the first ten minutes open-faced, as it allows the cheese to melt. The pickles go on after ten minutes so they don't get over-cooked.
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
This recipe has the following nutrient totals:
Protein 44.9 g
Carbohydrates 53.3 g
Iron 0.28 mg
Fiber 4.28 g
Calcium 13.6 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.