The Georgia Sandwich That's Said To Be Straight From Heaven

Speaking to what he believes to be the voice of God, Al explained that he had no funds to open up his own sandwich shop in that very moment. Al replied back to the universe explaining that if this was really God leading him to his destiny, he would find a way to open the shop.

Al's divine intervention was leading him to his destined and successful path of creating amazing sandwiches.

Unsure of which ingredients to use, Al once again relied on his faith to guide him. It was in that moment that he heard a voice tell him what components would make up the now famous manna sandwich. Since this day the recipe for the manna sandwich has yet to change.

Hodge's son still sells the famous manna sandwich in their Claxton restaurant to this day. Those who are truly fans of the unique sandwich can also find it at the Sandwich Depot in Reidsville.

The famous hoagie features hot seasoned beef, melted cheese and a creamy sauce that's made up of ketchup, mustard, mayonnaise and salad dressing. While many chefs like to keep their exact recipe a secret, Al says he'll share the manna recipe with anyone who asks for it! Al has said that when God gives you a gift, he doesn't mind you sharing it with everyone else.

Provided by Garden and Gun, you can view the recipe to make your own manna sandwich below (recipe makes enough for six 6-inch hoagies):

Ingredients:
1 cup mayonnaise
½ cup Catalina or French dressing
¼ cup plus 2 tbsp. ketchup
¼ cup spicy brown mustard, preferably Gulden’s
2 tbsp. sugar
½ cup diced onion
¼ cup soy sauce, preferably Kikkoman’s
1 tbsp. dried parsley
1½ tsp. dried basil
½ tsp. garlic powder
2½ lb. ground chuck
¼ lb. Swiss cheese
6 6-inch hoagie rolls


Preparation:
Combine the first 5 ingredients in a bowl. Set aside.

Dice the onion and add it to a skillet over high heat with ¼ cup of water and soy sauce. Add herbs and garlic powder and cook for 5 minutes, or until liquid is mostly reduced. Add beef and continue to simmer until cooked through, about 10 minutes. Drain off fat.

Split the rolls. Slather them with sauce, and put cheese on top. Place them under the broiler until cheese melts, 1-2 minutes. Heap ground beef on each sandwich and serve.