Hamburger And Onion Stuffed Bread-rachael Ray |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I received 'Rachael Ray 365: No Repeats' for Mother's Day 2006. This was the first recipe I tried out of the book and everyone loves it. There are lots of ways to 'make it your own' as she would say and I have done. Read more . From switching up cheeses and breads, even add some veggies. Yummo! Ingredients:
1 baguette (i've even used french bread for a bigger sandwich) |
1 tbls extra-virgin olive oil |
1 pound ground beef |
salt and freshly ground black pepper |
2 medium yellow onions, finely chopped |
1 tbls worcestershire sauce |
dijon or spicy brown mustard, to dress the bread |
4 slices deli swiss cheese, folded to cover the bread, or 6 ounces gouda or smoked gouda, sliced to fit the bread |
chopped fresh chives or flat-leaf parsley, for garnish |
Directions:
1. Preheat the oven to 200* F
2. Crisp the bread in the low oven, split lengthwise, then cut in half again to make 4 bread boats and hollow out the bread. Switch the broiler on.
3. Heat a nonstick skillet over medium-high heat. Add the extra-virgin olive oil. Add the meat, season liberally with salt and pepper, and brown and crumble it, 3 minutes. add the onions and cook for 10 minutes more, stirring frequently. Add the Worcestershire and remove from the heat.
4. Spread a little Dijon or spicy brown mustard across the bottoms of the breads. Fill with the meat and onions and top the filled breads with the cheese. Melt the cheese under the broiler and garnish with the chives or parsley.
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