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Stuffed French Bread Sandwich Recipes Mentioned Here!

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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Pinch the seam and ends closed. Grease a 9 x 5-inch loaf pan. Set the loaf into the pan, seam side down, and cover again. Let it rise until nearly doubled, about 30 minutes. Preheat the oven to 375° F. Bake the bread for about 35 to 40 minutes, or until it is lightly golden brown and sounds hollow when tapped upon with your fingertips. Let the.

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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.

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4. Pâté-Cornichon. Here's how to make pâté into a meal. Start with our Pâté de Campagne - a rustic, country-style pâté made from heritage-breed pork - and a baguette. Slice in half, butter the bottom and spread mustard on the top piece of bread. Lay slices of pâté on the bottom bread, and then add cornichons - those tart and.

Stuffed French Bread

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.

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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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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.

Stuffed French Bread

Bake the bread for 20 minutes, do another egg wash, and return the dough to the oven with the pan rotated — if you're not using an egg wash, simply rotate the pan so all sides of the dough bake.

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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.

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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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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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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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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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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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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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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.