Grilled Stuffed French Bread Food

GRILLED FRENCH BREAD

Steps:

• In a medium skillet combine margarine or butter, parsley, garlic, and, if desired, red pepper.
• Heat over medium heat until margarine is melted.
• Stir in Parmesan cheese.
• Cut French bread in half lengthwise.
• Place bread, cut side down, on an uncovered grill directly over medium coals.
• Grill about 2 minutes or until toasted.
• Turn cut side up.
• Brush with margarine mixture.
• Grill for 1 to 2 minutes more.
• To serve, cut into 2-inch slices.

GRILLED FRENCH TOAST

Steps:

• Preheat a grill pan or grill on medium heat.
• Make a pocket in each slice of bread and set aside. In a medium bowl, mix together the marshmallow creme and hazelnut spread until smooth, then stir in the chocolate chips. Fill each pocket with some of the spread.
• Whisk together the half-and-half, honey, cinnamon and eggs in a shallow dish. Dip each bread slice in the batter and set aside.
• Lightly spray the grill pan with cooking spray. Grill the French toast until well-marked and crisp, being careful not to burn it, 2 to 3 minutes on each side.
• Meanwhile, place the strawberries cut-side down on the grill pan and grill until slightly cooked, 1 to 2 minutes. Set aside.
• Transfer the French toast to individual plates, drizzle with caramel, shave over chocolate, top with grilled strawberries and serve alongside the warm syrup.

5 STUFFED FRENCH BREAD RECIPES

Steps:

• For filling the French bread you can do this two different ways:
• Using a serrated knife, cut French bread in half, and cut each half lengthwise through the center.
• Hollow out each piece, removing bread and leaving a 1/2-inch shell.
• Cut removed bread portions into 1-inch pieces, and set aside.
• Note: use the extra bread for making croutons.
• Fill with whatever filling you choose, then sprinkle with cheese and bake them both until cheese melts and heated around 25 minutes on 375 degrees.
• Second Style Whole Loaf Stuffed French Bread:
• Cut the bread in half lengthwise and scoop out some of the bread on the bottom of just one side of the loaf.
• Spoon the filling in the hollowed out part and spread a little on the top half.
• Cover both sides with shredded cheese on top, put it together, and wrap the whole loaf in foil.
• Place it on a cookie sheet.
• Bake at 375 degrees until cheese is melted and heated for around 20 minutes.
• All hot bread is made the same, hollow with bread, fill, bake until cheese is melted. Let sit for around 10 minutes before slicing.
• Note: The cheeses we use are extra sharp cheddar, try pepper jack, swiss, blue cheese crumbles, gouda, Havarti, provolone, mozzarella, or whatever kind you prefer.
• If using a cold filling, hollow fill, and slice.
• Other Filling Suggestions:
• Try a California Style cold French bread filled with ground taco seasoned beef, diced cucumbers, tomatoes, lettuce, and guacamole
• Make a Philly style with shaved roast beef, swiss cheese, sauteed onions
• Fill the French bread with deli corned beef, sauerkraut, thousand island dressing, and swiss cheese for a Reuben
• Pepperoni jarred meat sauce and shredded mozzarella
• Sloppy joe filling with cheddar cheese
• Meatballs, sauce, and mozzarella
• Sausage, peppers, onions, marinara sauce, and mozzarella
• Kielbasa, sauerkraut drained and patted dry, swiss cheese
• Antipasto Italian with salami, mortadella, pepperoni, capicola, Italian dressing, Italian seasoning, melted provolone
• Deli roast beef and extra sharp cheddar cheese
• Chicken Waldorf Salad chopped apples, walnuts, craisins, seedless grapes, cooked chicken, Peppercorn Ranch dressing

CHEESY STUFFED FRENCH BREAD!

Steps:

• Split the loaf of french bread and hollow (reserve to add to filling.)
• Brown ground beef with dried onion,salt pepper and garlic powder and drain.
• In large mixing bowl combine ground beef, soup, velveeta, sour cream and reserved bread.
• If mixture is too dry add a small amount of water or broth.
• Spoon mixture back into the hollowed out french bread. (I always have mixture left over -- its yummy all by itself!).
• Place top back onto bread, wrap in foil.
• Bake at 325 for about 20-30 mins until sandwich is heated through and top is crusty!

HAMBURGER STUFFED FRENCH BREAD

Steps:

• Cut loaf of bread in half, lenghtwise and hollow it out, (save the crumbs).
• Brown hamburger and drain.
• Mix all ingredients except cheese slices in a LARGE frying pan.
• Simmer for 5 minutes.
• Stir in bread crumbs and fill shell with mixture.
• Cut cheese slices in half to make triangles and put on top.
• Bake for 5-8 minutes at 350 degrees to melt cheese.

HELEN'S SAUSAGE STUFFED FRENCH BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Using a serrated knife, trim the upper quarter off the length of the top of each loaf. Hollow out the center of the loaves, leaving a 1/2-inch-thick shell. Set aside.
• Brown the sausage in a large skillet over medium-high heat for about 5 minutes, stirring to break up any clumps. Add the jalapenos, bell peppers, and green onions. Cook, stirring, until the vegetables are soft, 3 to 4 minutes. Add the cream cheese, sour cream, and Cheddar and stir until completely melted, about 2 minutes. Add the Essence and remove from the heat.
• Fill the hollowed-out bread loaves with equal amounts of the sausage-cheese mixture and wrap each loaf in aluminum foil. Place the loaves on a baking sheet and bake for 1 hour. Remove from the oven, unwrap, and sprinkle with parsley.
• Serve warm with chips for dipping, if desired, or cut the bread crosswise into 2-inch slices.
• Combine all ingredients thoroughly.

STUFFED FRENCH BREAD

Steps:

• Preheat oven to 350 degrees.
• Place thawed bread loaf on cookie sheet, that is lined with foil.
• Cut bread loaf into 8 slices that DO NOT penetrate to the bottom.
• Spread butter mixture into sliced bread, you are making 'pockets'.
• Into the 'pockets' add sliced cheese, ham, and place partially cooked bacon on top of each slice.
• Bake 30 to 40 minutes or until bacon becomes crisp.
• Slice into individual sandwiches.

GRILLED ITALIAN STUFFED FRENCH BREAD

Steps:

• 1. Preheat grill to medium heat.Slice bread into 12 pieces.
• 2. Mix together cream cheese and pesto. Spread over both sides of slices then sprinkle slices with cheese.
• 3. Spray a 15" piece of heavy foil with cooking oil. Reassemble loaf then wrap tightly in foil.
• 4. Grill 12-15 minutes or until heated through. Turning half way through cooking time.
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FRENCH BREAD STUFFED WITH BEEF

Steps:

• In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Add the potato, soup, mushrooms, parsley, garlic powder, pepper and hot pepper sauce; cover and simmer for 10 minutes., Meanwhile, cut the loaf of bread in half lengthwise. Hollow out bottom of loaf, leaving a 3/4-in. shell; set aside. Place the removed bread in a blender; cover and process until crumbled. Add 1 cup of crumbs to beef mixture (save remaining crumbs for another use). Stir in cheese. , Spoon beef mixture into bread shell; replace bread top. Wrap in heavy-duty foil; place on a baking sheet. Bake at 350° for 20 minutes. Let stand for 5 minutes before slicing.

GRILLED FRENCH BREAD

Steps:

• In a microwave safe bowl, combine butter or margarine, parsley, basil and garlic. Heat in microwave until butter is melted. Stir in parmesan cheese. Cut bread in half lengthwise.
• Place bread, cut side down on an uncovered grill directly over medium coals. Grill about 2 minutes or until lightly toasted. Turn cut side up. Brush with butter mixture. Grill for 1 to 2 minutes longer.
• To serve, cut into 2 inch slices.

"CHEESEBURGER-STUFFED" FRENCH BREAD

Steps:

• Cook hamburger and onion, drain grease.
• Add soup and spices, simmer 5-10 minutes.
• Meanwhile, slice top third off bread, hollow out bottom half of loaf, leaving a 3/4-inch shell, save bread chunks, or feed to the birds!
• Spread top slice of bread (cut side), with butter.
• Place hollowed out bread on cookie sheet and broil till lightly browned.
• Take out of oven and fill with meat mixture, top with cheese slices.
• Place buttered top next to it, put back in oven at 350º; bake till heated through and top is toasted a little.
• Put the top on, slice into wide slices for sandwiches, about 4-5 inches wide.
• 4-6 servings.