Stuffed Baguettes
With a combination of flavorful ingredients, this open faced sandwich sets itself apart from others! It is a simple recipe that delivers deliciously!
Ingredients
- 2 loaves French baguettes (about 9-inches long), halved lengthwise and middle scooped out see Recipe
- 2 slices bacon, finely chopped
- 1 lb. lean ground beef
- 1/4 cup red onions, finely chopped
- 1 large clove garlic, pressed
- 1 can (10 oz.) cream of tomato soup with basil & parmesan see Recipe
- 2 tsp. Worcestershire sauce
- 2 tsp. hot sauce such as Cholula®, or more to taste
- 1/2 tsp. ground cumin
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 large tomato, washed and thinly sliced
- 1 cup sharp Cheddar cheese, grated
- 1/2 tbsp. fresh parsley, chopped tips & tricks
Directions
- Preheat oven to 350ºF.
- In a large skillet over medium heat, add bacon and sauté until half cooked. Add ground beef and cook until no longer pink, about 3 minutes.
- Add onions and sauté until translucent, about 2 1/2 minutes.
- Add garlic and sauté for 1 minute. Add cream of tomato soup, Worcestershire sauce, Cholula, cumin and black pepper. Stir all the ingredients very well and bring to a simmer. Cook for 5 minutes.
- Meanwhile, cut the baguette in half lengthwise and scoop out the crumb. Place halves on a baking sheet lined with a silicone mat; set aside.
- Scoop the tomato-beef mixture into the center of each half. Cover with sliced tomatoes and then cheese. Sprinkle fresh parsley on top.
- Transfer the baking sheet to the preheated oven and cook for 10 to 15 minutes or until the cheese is melted.
- Remove from the heat and let it stand for 5 minutes before slicing and serving. Serve it along with a salad.