Philly Cheesesteak Stuffed French Bread Recipe Food, Recipes
Slice half a baguette lengthwise but don't cut all the way through, so it opens like a book. Place a few generous slices of pâté across the bread, then add sliced cornichons on top of the meat. Close the bread and press down so that the filling spreads out and the pickles get pushed into the pâté.
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Add in the soup, milk and Worcestershire sauce. Add salt and pepper, to taste. Cook another 5 minutes, or until the meat mix is heated through, stirring occasionally. Add the meat to the bread in the bowl, stirring to combine. Pour mixture into the center of one half of the french bread and spread out evenly. Spread out evenly.
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Step 1. Preheat oven to 350° F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside.
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Instructions. Split the baguette down the middle and spread the garlic butter on both sides of the bread. Layer on the ham and brie cheese and place in a preheated oven on broil for 1-2 minutes, until the brie is melty and the bread is toasted. Spread the dijon mustard on the top half of the brie. Layer on the salami.
Chicken Stuffed French Bread
Slice French bread in half (lengthwise), scoop the center of each half and crumble it in a large bowl. Place the halves of bread onto a baking sheet and set aside. In a large skillet place 1 Tablespoon of olive oil and ground beef and cook over medium-high heat until the beef is browned, stirring occasionally.
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Add the flour and whisk until a smooth, blond paste forms, about 30 seconds. While whisking, add 1/4 of the milk to start. Whisk until smooth, then gradually add in the rest of the milk, to minimize clumping. Bring to a boil, then reduce to a simmer and cook for 1-2 minutes, until the sauce thickens.
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Why we love it. The Jambon beurre is not not a sophisticated dish, but it is a perfect example of a simple, rustic French dish that never fails to please. Before the American burger came to France, it was the jambon beurre that reigned supreme. A simple sandwich it was meant as an easy lunch, to be put together quickly and eaten on the go.
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Mixing the dough — Pour the flour, yeast mixture, milk, and salt into the bowl of a standing mixer. Blend at low speed for about 10 seconds. Then increase the speed to medium for 2 minutes, or just until the dough masses on the hook attachment. Let rest for 2-3 minutes, then blend at medium speed for another 2 minutes.
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au jus, ground cumin, French bread, sandwich, beef broth, pepper jack cheese and 7 more Pam's Easy French Onion Soup Just a Pinch dried thyme, Worcestershire sauce, pepper, yellow onions, celery salt and 12 more
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Pan fry: Melt butter in a skillet over medium to medium-high heat. Place sandwiches in the skillet, and cook for 2 minutes, pressing down lightly with an egg flip or spatula, until a deep golden brown. Turn and cook the other side until golden brown.
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Cover the meatballs with spaghetti sauce (you may not need all the sauce). Cover the saucepan with a lid and bring the sauce to a simmer. Continue to simmer the meatballs in the sauce until they are hot (165 degrees), about 15-20 minutes. Meanwhile, slice the french bread in half lengthwise. Slice it down the middle from the top of the bread.
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Baking - 40 minutes at 435F. Tightly cover the pan with a sheet of buttered aluminum foil. Then place an oven-proof dish, such as a Pyrex casserole dish, oven the pan. Place a brick or some other oven-proof weight in the dish. The goal is 5 lbs of weight to hold the loaf down.
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Whisk until emulsified. Slice the baguette in half lengthwise, almost all the way through, and open. Drizzle the top and bottom baguette halves with the remaining 2 tablespoons of olive oil. To the vinaigrette, add the tuna, bell pepper, haricots verts, and arugula. Stir to mix well.
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Heat water in the microwave on high for 1 to 2 minutes or on the stove until it is between 110 and 130 degrees F. Meanwhile in the bowl of a stand mixer with dough hook attachment add the sugar, oil, and salt. Add the heated water to the stand mixer. Then add the wheat flour and gluten flour.
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Slice the baguette lengthwise and place the bottom half of the bread on the oven rack to lightly toast. While it's warming, combine herbed butter with a thinly sliced red onion in a bowl. Once the bread is ready, spread this mixture generously. Top with fresh mozzarella, tomatoes, and basil.
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4. Jambon-Beurre Sandwich. Jambon-beurre is a simple, 3-ingredient sandwich that's insanely popular in France. So much so that over 3 million of these sandwiches are sold every single day! Jambon beurre is French for "ham butter," and it's exactly what it sounds like, a sandwich with ham and butter.