| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
French |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean ground beef, up to 2 |
|
|
Garlic salt to taste |
| 3/4 |
lb |
Shredded swiss cheese, or |
|
|
cheddar |
| 1 |
pt |
Deli cole slaw, get the |
|
|
creamy kind not |
|
|
vinegar-dressed |
| 3/4 |
c |
Russian Dressing** recipe to |
|
|
follow |
| 1 |
|
Loaf fresh-baked french |
|
|
bread |
| 1/3 |
c |
Tomato ketchup |
| 1/2 |
c |
Mayonnaise |
| 1 |
t |
Lemon juice |
| 3 |
T |
Dill pickle relish |
| 1 |
|
Hard boiled egg, chopped |
|
|
optional |
INSTRUCTIONS
Spray a large skillet with Pam or use a small amount of cooking oil
and thoroughly brown the ground beef. Drain off all of the fat. Stir
in garlic salt. Preheat oven to 400 degrees F. Slice the french loaf
lengthwise using a sharp bread knife. With clean hand, scoop out the
center of the loaf leaving a 2" thick "shell" on top and bottom.
Spread both sides of the split loaf with Russian Dressing**. On
bottom half of loaf, spread out the sauteed hamburger. Sprinkle over
the swiss cheese. Replace top of loaf and wrap the whole thing in two
layers of aluminum foil. Heat the loaf in the hot oven for
approximately 15 minutes. Remove from oven and transfer to serving
platter. Carefully unwrap the loaf, avoiding steam. Remove top layer
of bread and spread cole slaw over hot hamburger mixture. Replace top
and slice loaf diagonally into five pieces. Serving suggestions:
Since you've got a hot oven going anyway, this sandwich is terrific
with oven-baked wedge fries with the skin left on the potato. Add a
tossed green salad. RUSSIAN DRESSING: Stir ingredients together and
chill for at least 1/2 hour before using. Posted to Recipe Archive -
13 October 96 Date: Sun, 13 Oct 96 14:34:23 EDT submitted by:
musubi@hula.net
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