Stuffed Sourdough Sandwich Food

STUFFED ITALIAN SOURDOUGH LOAF RECIPE

Steps:

• Carefully cut a large hole in the top of the boule; put the cut-out bread aside. Hollow out the boule (You can save the inside dough and make your own bread crumbs if desired).
• Layer all the other the sandwich ingredients inside, ending with oil and vinegar.
• Place the top bread back on and slice the sandwich into quarters.

CALIFORNIA SOURDOUGH VEGGIE PANINI

Steps:

• Heat panini grill sprayed with cooking spray.
• Spread 1 bread slice with mayo. Fill bread slices with remaining ingredients.
• Grill 2 to 3 min. or until golden brown.

SOURDOUGH BREAD BOWL SANDWICH

Steps:

• Prepare campfire or grill for low heat. Cut a thin slice off top of bread loaf. Hollow out bottom of loaf, leaving a 1/2-in.-thick shell (save removed bread for another use). Spread dressing on inside of hollowed loaf and under the bread top. Layer inside with cheddar, ham, provolone and turkey. Replace top. Place on a piece of heavy-duty foil (about 24x18 in.). Brush loaf with butter. Fold foil edges over top, crimping to seal., Cook over campfire or grill until heated through, 25-30 minutes. Let stand 15 minutes before removing foil. Cut into wedges.

STUFFED SOURDOUGH SANDWICHES

Steps:

• n a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, chilies, mushrooms, chili powder, olives and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Add cheese; cook and stir until melted.
• Cut 1/4 inches off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill each roll with about 1/2 cup meat mixture. Replace bread tops.
• Individually wrap four sandwiches tightly in foil; freeze for up to 3 months. Place remaining sandwiches on a baking sheet. Bake at 350° for 10-15 minutes or until heated through.
• To use frozen sandwiches: Thaw in the refrigerator overnight. Place foil-wrapped sandwiches on baking sheets. Bake at 350° for 20-25 minutes or until heated through.

SOURDOUGH SANDWICHES

Steps:

• For the cream cheese spread, stir together the cream cheese, lemon juice, mustard, and garlic pepper. This spread may be made up to 24 hours ahead.
• Split sourdough loaf horizontally and spread cut sides with the cream cheese spread.
• On bottom half of the loaf, layer turkey, Provolone or Swiss cheese, sweet peppers, and spinach. Cover with top of loaf. Slice crosswise into 4 pieces.
• Wrap sandwiches in plastic wrap or waxed paper and chill until serving time, up to 6 hours.