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Title: Stuffed French Loaf
Categories: Entree Sandwich Blank
Yield: 16 Servings
| 1 | lb | French bread |
| BROWN & DRAIN | ||
| 8 | oz | Sausage |
| 1/3 | c | Onions, chopped |
| 1 | Garlic cloves, crushed | |
| MIX WITH | ||
| 1 | Eggs | |
| 1 | ts | Dijon mustard |
| 2 | tb | Chopped parsley |
| BLEND INTO PASTE | ||
| 3/4 | c | Cheddar, shredded; xtr sharp |
| 1/2 | c | Parmesan, grated |
| 1/4 | c | Olive oil |
| 2 | ts | Dijon mustard |
| 1 | ts | Black pepper |
Preheat oven to 350 F. Slice the bread in half lengthwise and slightly hollow out each half, leving a 1/2-inch thick layer of bread. Plce the bread crumbs in container of a blender or food processor and process 15-20 seconds or until fine.
Cook the sausage, onion, and garlic in a heavy skillet over medium heat until meat is brown; drain. In a large bowl, combine bread crumbs, meat mixture, egg, mustard, and parsley; set aside.
Using a blender or food processor, process the cheeses, olive oil, mustard, and pepper until mixture forms a paste, about 1 minute.
Spread cheese mixture evenly over the inside of each bread half. Spoon meat mixture into the cavity of each bread half. Place bread halves together. Wrap loaf in foil. Bake for 30-35 minutes, or until heated through. Cut into 1-inch thick slices.
Sylvia's comments: lovely greasy treat, should not even be considered by anyone trying to eat low-fat. The sausage was the weak link in this, I should have used the finest-grind sausage I could find or make. Otherwise, it would have been delicious just with the cheese mixture around an onion/garlic/crumb filling.
Posted on GEnie Food & Wine RT Nov 03, 1992 by THE.LARK [KingChoclate]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
From: Sylvia Steiger Date: 13 Jun 97 National Cooking Echo Ä
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