| 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 |
lg |
Loaf fresh-baked french bread |
| 1/3 |
c |
Tomato ketchup |
| 1/2 |
c |
Mayonnaise |
| 1 |
ts |
Lemon juice |
| 3 |
tb |
Dill pickle relish |
| 1 |
|
Hard boiled egg, chopped (optional) |
INSTRUCTIONS
RUSSIAN DRESSING
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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