- 4
- 20 mins
- 50 mins
Ingredients
- 1 package (11 ounces) refrigerated French bread dough
- 4 slices reduced-fat American cheese, divided
- 1 lb lean ground beef
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1/4 cup ketchup
- 2 tsp yellow mustard
- salt and pepper to taste
- 1 cup thinly sliced iceberg lettuce
Preparation
Step 1
Preheat oven to 350. Place bread dough on cutting board, stretch slightly. Cut dough into four equal portions. Cut three diagonal slits on top of each portion of dough; place seam side down and 3 inches apart on cookie sheet. Bake 20-22 minutes or until golden brown. Immediately remove loaves from baking sheet to a cooling rack.
Cut two slices of the cheese into small pieces. In a 10-inch skillet, cook and stir beef, onion, and garlic over medium heat 8-10 minutes or until no longer pink, breaking beef into crumbles. Drain. Stir in ketchup, mustard, Salt and Pepper, and cut-up cheese; stir until cheese is melted. Remove skillet from heat.
Slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open. Fill evenly with beef mixture; place on baking stone. Bake 6-8 minutes or until bread is toasted and meat mixture is heated through; remove from oven.
Cut remaining cheese slices diagonally in half; top each sandwich with one cheese traingle. Top sandwiches with lettuce.