The Big Easy Stuffed Sandwich Recipes

THE BIG-EASY STUFFED SANDWICH

Steps:

• Slice top off loaf of bread, butter and set aside. Hollow bottom of loaf, leaving 1/2 inch of bread on side and bottom. Butter.
• Line bread with meat, letting slices hang over side of bread. Cover meat with half of the spinach, then cheese slices.
• Spread herb flavored cheese over sliced cheese and top the spread with the remaining cheese and spinach.
• Replace the top of loaf and wrap sandwich tightly in foil. Chill overnight or several hours, then slice and serve.

CHEESY STUFFED SANDWICH

Steps:

• Preheat oven to 425°F. Cut a 1/2-inch-thick slice off top of bread loaf; set aside. Hollow out bottom of loaf with your hands, leaving 1/2-inch-thick shell. (Reserve removed bread for another use.) Brush mustard onto cut sides of bread.
• Fill loaf with layers of half of the cheese, the ham, tomatoes and onions; sprinkle with remaining cheese. Cover with top of bread. Wrap in foil.
• Bake 30 to 35 min. or until filling is heated through and cheese is melted. Let stand 10 min. before cutting crosswise into 8 slices to serve.

STUFFED SOURDOUGH SANDWICHES

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, chilies, mushrooms, chili powder, olives and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Add cheese; cook and stir until melted. , Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill each roll with about 1/2 cup meat mixture. Replace bread tops. , Individually wrap four sandwiches tightly in foil; freeze for up to 3 months. Place remaining sandwiches on a baking sheet. Bake at 350° for 10-15 minutes or until heated through. , To use frozen sandwiches: Thaw in the refrigerator overnight. Place foil-wrapped sandwiches on baking sheets. Bake at 350° for 20-25 minutes or until heated through.