Deliciously Stuffed French Bread

Deliciously Stuffed French Bread

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This Deliciously Stuffed French Bread was an awesome and tasty recipe filled with seasoned ground beef, shredded cheddar cheese and other flavorful spices.

It seems like this would be an ideal meal to make ahead of time and to put extras in the freezer for quick meals later on in the month.

The ground beef here for the filling has been seasoned and is super yummy. So if you're after a super tasty French bread sandwich, this is it!

 

For The Full List Of Ingredients & The Step By Step Directions To Follow Please Head On Over To The Next Page Where We Show You How To Put Everything Together…

 

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12 thoughts on “Deliciously Stuffed French Bread

    1. dailysimplerecipes

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      I’m sorry I have only tried this recipe with French bread. I think if it is crusty bread it should be fine.Let me know if you do try this with Italian bread how it works out. Thanks

  1. Diane Schlemmer

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    I make this all the time. The only difference is I add corn and/or green beans to the beef mixture. I use italian bread. I also make them in sausage or hoagie rolls, wrap each roll in foil and freeze. When you want them, put in preheated oven. These are nice when everyone is so busy.

  2. I made this with the Italian Bread it was just okay but i will be making this again and i will make sure I get French Bread I think it will be not as soggy with the french bread ..Enjoy your blog very much

    1. dailysimplerecipes

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      Oh dear! I am sorry to hear that. I think you will have more success with French bread because it won’t be as soggy. Thank you for getting back to let us know how you got on.

    1. dailysimplerecipes

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      When making this Stuffed french bread you really want to use french bread that is ready to eat and not frozen.
      I have made the beef mixture ahead of time and have frozen it, but with the French loaf I have always tried to buy fresh. Hope that helps

  3. I’ve been making a version of this for years, called a Hunter’s Sandwich. Made originally in Scotland, tied with string and taken along with a knife for lunch and snacks while out hunting. Mine doesn’t call for soup, instead calls for eggs to set it. You can use any bread hollowed out and use some of the crumbs mixed in as well. The one I make is wonderful, and if this is close I’d certainly recommend it.

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