Stuffed French Bread Sandwiches

Picture of cut Cowboy sandwich with other similar sandwiches in the background.

Packed with savory ground meat, beans, melty cheese, and fresh veggies, these Stuffed French Bread Sandwiches make an easy, family-pleasing meal that won't break the bank!

Course Lunch, Main

Cuisine American

Prep Time 30

Cook Time 45

Resting Time 10

Total Time 1 25

Servings servings

Calories 410kcal

Author Renee

Equipment

Ingredients

1 loaf French bread unsliced; or 4-5 French hoagie rolls
4 tablespoons butter
2 cloves garlic minced
1 pound ground meat beef, chicken, turkey, etc.
1 medium sweet onion chopped
4 tablespoons flavoring sauce (see Notes)
½ teaspoon kosher salt
¼ teaspoon Freshly ground pepper
2 tablespoons seasoning (see Notes)
1 cups cooked beans (see Notes)
5 tablespoons sour cream
1 cup grated cheese (see Notes)
Veggies for serving (see Notes)

US Customary - Metric

Instructions

Preheat oven to 350℉ (177℃).
Cut off the top third of the French bread loaf. Hollow out the inside of both sides, leaving at least a half inch of bread all around. (Save the extra bread for bread crumbs.)
In a small skillet, melt the butter over low heat. Remove from heat and add the minced garlic.
Use a pastry brush to brush the inside of the hollowed loaf with the melted garlic butter.
In a large skillet over medium heat, brown the ground beef together with ¾ of the chopped onions.
Drain fat off in a colander (do not rinse) and return to the skillet.
Stir in flavoring sauce, three-quarters of the seasonings, salt, and pepper. Heat through. Remove from heat and set aside.
In a medium mixing bowl, combine beans, sour cream, remaining seasonings, and remaining chopped onion.
Sprinkle half the grated cheese into the bottom of the hollow bread loaf.
Spoon the meat mixture into the hollowed bread loaf over the cheese. Pile the bean mixture on top. Sprinkle the remaining grated cheese evenly over the top.
Replace the top of the bread loaf and wrap the whole sandwich in parchment, and then in aluminum foil.
Bake at 350℉ (177℃) for 30-45 minutes. Remove from oven and let stand for at 10-15 minutes.
Unwrap and lift the top to add fresh veggies as desired. Replace the top and slice to serve.

Notes

Keep in mind that a lot of the flavor in your sandwich will come from the sauce you choose. Also, don’t forget to taste the cooked meat mixture before assembling the sandwiches. If it needs more seasoning, go ahead and adjust it!

Variations

Cowboy

Seasoning: Chili powder (2 tablespoons)
Flavoring sauce: 2 tablespoons Tomato paste + 2 tablespoons BBQ sauce
Cheese: Cheddar cheese
Beans: Pint beans
Veggies: Red onion, tomatoes

Serve with BBQ Sauce

Italian

Seasoning: Italian or Pizza seasoning (1 tablespoon)
Flavoring sauce: 4 tablespoons Tomato paste + 2 teaspoons balsamic vinegar
Cheese: Mozzerella
Beans: Navy and/or black beans
Veggies: Fresh basil, olives, red onions

Serve with Pizza Sauce.

Tex-Mex

Seasoning: Taco seasoning (2 tablespoons)
Flavoring sauce: 4 tablespoons Tomato paste + 2 teaspoons soy sauce
Cheese: Pepper-jack, Jack, Oaxaca cheese
Beans: Pinto beans or black beans
Veggies: Onion, tomatoes, and jalapeño

Serve with Red or Green Salsa.

Greek

Seasoning: Greek seasoning (2 teaspoons)
Flavoring sauce: 4 tablespoons Tomato paste + 2 teaspoons balsamic vinegar
Cheese: Feta, Mozzerella
Beans: Navy beans
Veggies: Spinach, red onion, olives

Serve with Tzadiki or Creamy Yogurt-Dill Sauce with Feta

Nutrition