Stuffed French Bread Sandwiches Food

STUFFED FRENCH BREAD SANDWICH RECIPE - (4/5)

Steps:

• Preheat oven to 350° F Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside. Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so. Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one-half of the French bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread. Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

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

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.

STUFFED FRENCH BREAD SANDWICHES

Steps:

• Cut loaf of bread in half lengthwise.
• Hollow out bottom of loaf, leaving a 1/2 inch shell.
• Cut removed bread into small cubes; set aside.
• In a large skillet, over medium-high heat, cook ground beef, onion, and garlic until meat is no longer pink and veggies are translucent.
• Add soup, celery, Worcestershire sauce, salt and pepper to taste.
• Cook and stir for 3-4 minutes.
• Add in reserved bread crumbs; stir to combine.
• Spread mixture into bread shell.
• Top with cheese slices.
• Replace bread top.
• Place on an ungreased baking sheet.
• Bake at 350 degrees for 6-8 minutes or until cheese is melted.
• Slice and serve.

"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.

SAUSAGE STUFFED FRENCH BREAD

Steps:

• Heat oven to 350.
• Cut very tops off the loaves. Save tops and hollow out the bread,leaving about 1/2 inch border.
• Brown sausage.
• Add bell pepper, green onions and jalpenos. Cook until softened.
• Add cream cheese and let melt.
• Add sour cream and cheddar, stir over low heat until combined.
• Divide mix between the two bread bowls, replace tops.
• Wrap in foil.
• Bake at 350 for 20 minutes or until bread is crunchy.
• Let rest for 5 minutes before slicing into individual sandwiches.Serve warm.

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.

STUFFED FRENCH BREAD

Steps:

• Cut the top third off the loaf of bread; carefully hollow out top and bottom, leaving a 1-in. shell. (Discard removed bread or save for another use.) Set loaf aside., In a large skillet, cook the sausage, mushrooms, onion and green pepper over medium heat until meat is no longer pink; drain. In a large bowl, beat the cream cheese, Parmesan cheese, garlic powder and oregano. Stir in the sausage mixture., Line the bottom bread shell with mozzarella slices; top with sausage mixture. Replace bread top; wrap in foil. Place on a baking sheet. Bake at 350° for 15-20 minutes or until heated through. Cool for 5 minutes before slicing.