When my family first tried this sandwich loaf, they suggested I include it as part of our annual New Year's Day celebration. It tastes great with homemade soup.

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut a thin slice off the top of the bread. Hollow out bottom half, leaving a 1/4-in. shell. In a food processor or blender, process bread crumbs until coarse; set aside 1 cup. (Discard remaining crumbs or save for another use.) In a skillet, brown beef, sausage and onion; drain. Stir in reserved crumbs, cheese, egg, parsley, mustard, pepper, salt and fennel; mix well. Spoon into bread shell; replace bred top. Place on a large sheet of heavy-duty foil. In a small saucepan, melt butter; add garlic and cook for 1 minute. Brush over tops and sides of loaf. Seal the foil. Bake at 400 degrees F for 20 minutes or until cheese is melted.

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Nutrition Facts

595 calories; protein 25.5g; carbohydrates 45.4g; fat 34.4g; cholesterol 111.1mg; sodium 1023.1mg. Full Nutrition
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Reviews (29)

Rating: 5 stars
02/10/2009
I've been cheating. I've been using a lot of wonderful recipes on this site, and never take the time to share my reviews. Well, this one did it. Had two loaves of french bread left over from a family party and thought what the heck can I do with these before they go hard. Looked up "french bread" under the ingredients search engine, and wa-la...this amazing recipe. My 17 year old son, said I need to open up a restaurant that serves only these sandwiches. Thanks to this site I've gone from being a mediocre cook and pretty much the laughingstock amongst my circle of friends, to the "go to" girl when they are looking for a recipe or cooking advice. Thanks! Read More
(8)
Rating: 5 stars
03/17/2009
This is delicious, if a bit time consuming. Also, it dirties several dishes but it does turn out to be worth it. I forgot about the reviews suggesting marinara sauce; I do think it would be good with that but I also think it was good without it. I used all sausage bc I didn't have ground beef and next time I'd add more fennel bc I LOVE fennel and when I tasted the fennel it was an awesome combo. Thanks for the recipe! Read More
(6)
Rating: 5 stars
04/10/2010
It was pretty good. Husband said it could be a 5 star, but he's not sure what to change to make it that way! To me there was an overwhelming flavor of mustard, though the husband didn't notice that. Had to switch out the mozzarella for Cheddar, not sure if that affected it or not. Probably not, as we like Cheddar better than mozzarella. I'd make this again if the husband requested it, but I'd reduce the mustard and maybe add some hot pepper flavor from somewhere for us, and/or a few dashes of Italian seasoning. Thanks for the recipe! EDIT 4/10/10: Even though this still needs modifications to make it outstanding, I'm giving it 5 stars because on day 2 I could NOT get enough of the leftovers. What had initially seemed like a strong mustard flavor mellowed overnight and became divine. Read More
(5)
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Rating: 5 stars
05/28/2011
Skipped the ground beef & used a whole lb of bulk pork sausage (HOT!!! - or mild & add crushed red pepper flakes), also added caraway seed. Stuffed the mix into hollowed out Schwans prebaked frozen french loaves. (I feed the birds with the bread removed rather than put it in the mix, this also eliminates the need for a food processor/blender.) Delish, quick, & easy. Read More
(5)
Rating: 5 stars
06/11/2010
This is like a recipe from one of my Southern Living cookbooks. The only difference in that recipe, is you cut of the ends of the loaf and cut out the insides using a long serrated bread knife. Then you stuff the contents inside and secure ends back with toothpicks. It's a family favorite at our house! Good with a cold cucumber-tomato salad and some chips! Read More
(4)
Rating: 5 stars
01/27/2012
Really yummy. I left out the onion, sausage and fennel. Added in ketchup, worchestire, italian seasoning, garlic powder, thyme and red pepper flakes. You can really change this recipe up any way you want. The bread turned out nice and crunchy. Will be making again. UPDATE: Made this again using chicken breast. I boiled three breast in water for 20 minutes over medium heat. Then chopped up and threw in my food processor. Then combined the chicken, cheese, an egg, some bread crumbs, teryaki sauce, red pepper flakes and s/p. Turned out awesome! Read More
(4)
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Rating: 5 stars
03/10/2008
It won rave reviews. The only request was for a side of Marinara. I agree. I also found that tearing the bread instead of food processing was sufficient. The portions could be increaded as the french bread was only 3/4 full. But the most important thing was the taste which was awesome. Read More
(3)
Rating: 5 stars
03/30/2009
This recipe is fabulous!!!! I used smoked sausage (casing removed and broken up) instead of bulk and I added fresh mushrooms while browning the meat. I didn't have any fennel so I left that out!! We will make this again and again! So delicious and hearty! Read More
(3)
Rating: 4 stars
03/23/2009
This was a great recipe. I really enjoyed it. I followed it exactly and my only complaint was that the foil caused the bottom of my bread to burn. Maybe my oven temp. is off, but I'll be sure to turn it down a little next time. A side of marina is a great addition. Read More
(2)