We’ve been enjoying a somewhat mild winter here so far. We did have a few nights where it got a little cold, which means time to make comfort food. This simple stuffed French bread really packs a lot of great flavor in every bite, and it is definitely what I’d call comfort food. The meat filling is really quite incredibly yummy. It sort of reminds me of the flavors of a beef stroganoff. The French bread holds up well to the mixture. A lesser bread just isn’t going to do here, unless you want to serve it open-faced (which is actually a pretty good idea now that I think about it).
I love the extra sharp cheddar melted on top of these stuffed French bread sandwiches, but you could certainly use any other good melting cheese. I think a nice smoky provolone would be perfect also, as would Swiss or mozzarella.
Also try my shrimp-stuffed bread.
Stuffed French Bread
- 1 loaf French bread split horizontally, most of the center removed
- 1 pound ground beef
- 2 tablespoons sweet onion minced
- 1/2 cup celery chopped
- 1 clove garlic minced
- 1 can cream of mushroom soup
- 2 tablespoons whole milk
- 2 teaspoons Worcestershire sauce
- Kosher salt to taste
- freshly ground black pepper to taste
- 1 1/2 cups extra sharp cheddar cheese shredded
- 1/2 tablespoon parsley chopped
- Preheat oven to 350° F.
- Place bread halves on a baking sheet.
- Brown the ground beef in a skillet.
- Add the onion and saute for 2-3 minutes.
- Drain any excess fat.
- Add celery and cook until it starts to soften.
- Add the garlic and saute for 2-3 minutes.
- Add the soup, milk and Worcestershire sauce.
- Stir and season with salt and pepper to taste.
- Cook until mixture is heated through.
- Pour mixture into bottom bread half and spread out evenly.
- Add cheese and add bread top.
- Bake for 10-15 minutes or until the cheese is melted and the bread is golden and crispy.
- Let rest for 5 minutes before slicing and serving.
Nutritional values are approximate.