Loose Meat Tavern Sandwiches (Printable Version)
Hearty ground beef and cheddar filling tucked in crusty French bread, baked to warm, gooey perfection.
# Ingredients:
→ Bread
01 -
1 loaf crusty French bread, fresh with crisp crust and soft interior
→ Meat and Dairy
02 -
450 g ground beef, 80/20 fat ratio
03 -
30 g unsalted butter
04 -
120 ml white cooking wine, dry
05 -
1 can (305 g) condensed cheddar cheese soup
06 -
60 g shredded sharp aged cheddar cheese
→ Seasonings
07 -
3 cloves garlic, minced
08 -
1 teaspoon onion powder
09 -
0.5 teaspoon Worcestershire sauce
10 -
Freshly cracked black pepper, to taste
# Steps:
01 -
Heat a large skillet over medium heat. Add the butter, then crumble in the ground beef. Cook, stirring and breaking up the meat, until browned with no pink remaining, about 8 to 10 minutes. In the last minute, add the minced garlic, onion powder, and freshly cracked black pepper to bloom the aromatics in the fat. Drain excess fat and return the pan to heat.
02 -
Pour in the white cooking wine and cook, stirring gently and scraping the pan's bottom, for 2 to 3 minutes until the wine's sharpness mellows and nearly evaporates.
03 -
Reduce heat to low. Stir in Worcestershire sauce, then add the condensed cheddar cheese soup. Stir steadily until smooth and bubbling, approximately 3 minutes. Fold in shredded cheddar cheese and continue stirring until the mixture is creamy and well combined. Adjust seasoning if necessary. Cover and remove from heat.
04 -
Slice the French bread loaf in half crosswise, then divide each half into two quarters. Cut each quarter horizontally to create sandwich-style slices with a sturdy base and soft top.
05 -
Spoon a generous quarter of the hot meat and cheese filling onto the base of each bread section. Place the top slice over the filling and gently press down to compact. Optionally, lightly brush the outside of each sandwich with oil or nonstick spray for added crispness.
06 -
Wrap each sandwich securely in aluminum foil to retain moisture and prevent spillage. Arrange the wrapped sandwiches on a baking sheet.
07 -
Bake the foil-wrapped sandwiches at 175°C for 10 to 15 minutes, until piping hot. Remove from oven, unwrap carefully, and serve immediately while warm and gooey.
# Notes:
01 -
For best texture, use day-old bread to balance crisp crust with soft interior. Shredding cheese fresh ensures smooth melting. Let sandwiches cool for 2–3 minutes before eating to avoid burns.