Mummy Meat Ball Sandwich

13 Steps to complete

• 1
  Preheat the oven at 350°F
• 2
  In a small bowl, mix the bread with Supremo® Brand Mexican Sour Cream from V&V SUPREMO®. Let it sit for 15 minutes.
• 3
  In a different bowl add the ground beef, Supremo® Brand Pork or Beef Chorizo from V&V SUPREMO®, egg, ¼ cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®, oregano, and black pepper. After the 15 minutes, add the bread mixture to the bowl. And mix well.
• 4
  Separate the mixture into 6 equal portions, approximately 3oz each (if a scale is available weight for even distribution) To form the meat into mummies: roll each portion into a ball, then form into a sausage-like shape approximately 5 to 5 ½ inches long. Pinch either end with your fingers to form the head and neck of the mummy making sure it is not completely separated or broken off.
• 5
  Place the mummies on a baking sheet with a baking rack and bake at 350°F for 25 minutes. The internal temperature of the meat should be 165 degrees Fahrenheit. Once they’re cooked, remove from the oven and set aside to cool for approx. 8 to 10 minutes.
• 6
  Once the mummies are cool enough to handle, Take a string of V&V SUPREMO® Brand Queso Oaxaca String Cheese. Start at the bottom portion of the mummy, hold the string cheese with your fingers under the mummy’s body, and begin to wrap the string cheese around it. To hold the string cheese in place where you end it, just overlap it with a second string of cheese. Once you reach the head of the mummy be sure to leave an open space for the eyes. At this point you can crisscross the strings to make it look like a mummy.
• 7
  Return the wrapped mummies to the baking sheet (without the rack) and heat for 5 minutes, We don’t want the cheese to melt, only to adhere to the meat.
• 8
  Meanwhile, pour marinara sauce in a saucepan, bring to a boil under medium-heat approximately 2-3 minutes. Lower the heat and maintain warm until ready to serve. Remove the mummies from the oven
• 9
  To form the eyes, use what’s remaining of the cheese strings. Take a small portion of the cheese and roll it into a tiny ball on the palm of your hand, and place the eyes on the mummy.
• 10
  Now, mix the ketchup with the food coloring of your choice and mix until well combined. Dip a toothpick into the mixture and dot the eyes.
• 11
  To make the sarcophagus, take a baguette and cut approximately a ¼ of an inch off the end, and discard. Now on the other end cut 2 inches off and set aside to make the tombstone. Cut the topsides diagonally leaving 1½ inches of the flat surface on the top. Similarly, cut ¾ of the length inward in a diagonal direction, leaving about 1 inch of flat surface at the bottom. Slice in half to create the top and bottom of the sarcophagus. Slice in half the pieces that were reserved for the tombstone and warm with the tops and bottoms of the sarcophagus in the oven for about 1-2 minutes at 350°F.
• 12
  To make these little guys more spook-tacular, Take the reserved bread slices for the tombstone and with a toothpick and the colored ketchup, write R.I.P. on each piece.
• 13
  To serve, Take the bottom half of the bread and add 2 Tbsp. of sauce, sprinkle 1 Tbsp. Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®, lay the mummy on the bread. Pierce one piece of R.I.P. bread with a pretzel and place above the head of the mummy. Spread 1 Tbsp. sauce for the top half of the bread, sprinkle 1 Tbsp. Grated Sierra Cheese, set the bread at an offset angle on top of the mummy to simulate an opened sarcophagus. Repeat with the rest of the ingredients. A spook-tacular Halloween meal perfect for your little goblins. Enjoy!