*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!
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.
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.
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!
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!
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.
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!
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.
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