Bun in the oven recipe
Here’s one of those tasty little non-recipe recipes. I made these easy-cheesy sandwiches last night and the whole gang loved ’em. Then they asked if they could have the leftovers for breakfast. (In other words, this idea was a hit!)
Farmgirl’s Stuffed French Bread Subs
2 skinny loaves of bakery French bread
1-1/2 pounds ground beef, browned and drained
1 cup cottage cheese (you could also use ricotta)
1 cup shredded cheddar cheese (or any flavor of cheese you fancy)
1 small onion
1 cup finely chopped mushrooms
1 cup finely chopped baby spinach leaves
2 tablespoons butter
1/3 cup Lea & Perrins Worcestershire Sauce
several slices of provolone (or other cheese of your choice)
Preheat oven to 400 degrees. Bown ground beef in a skillet, adding salt and pepper to taste. Sauté mushrooms and onions in 2 tablespoons butter. Add salt and pepper to taste.
When onions are translucent and mushrooms have cooked down and turned brown, add chopped baby spinach leaves. Sauté another minute or two. Remove from heat.
Drain ground beef. Combine vegetable mixture with beef, Worcestershire Sauce, cheese and cottage cheese. Set aside.
Remove the “lid” and set aside. Spoon beef mixture into the center of the bread, lightly compacting it and filling just a bit lower than the top of the bread.
Cover meat mixture with slices of provolone or other cheese, and cover with the “lid” of the bread, pressing down slightly.
Wrap in foil and bake on a rack in a 400-degree oven for 12-15 minutes. Unwrap and make slices or sandwich-sized portions with a serrated knife.
(P.S. Please forgive the photos. I’m stuck using my phone until I can get a new camera.)