Loose Meat Tavern Sandwiches (Print Version)
Seasoned beef and cheddar on crusty bread makes a hearty, crowd-pleasing sandwich for dinner.
# Ingredients:
→ Main Ingredients
01 -
1 loaf French bread
02 -
450 grams ground beef
03 -
28 grams unsalted butter
04 -
100 millilitres white cooking wine
05 -
3 cloves garlic, finely minced
06 -
1 teaspoon onion powder
07 -
0.5 teaspoon Worcestershire sauce
08 -
305 grams condensed cheddar cheese soup
09 -
Dash of freshly ground black pepper
10 -
60 grams cheddar cheese, shredded
# Instructions:
01 -
Set oven to 175°C to allow sufficient preheating for baking sandwiches.
02 -
Heat a large skillet over medium heat. Add butter and ground beef. Cook, stirring to break up meat, until browned and no longer pink. Add white cooking wine, minced garlic, onion powder, and a dash of black pepper. Continue to cook until wine reduces and meat is fragrant. Drain excess liquid and return mixture to skillet.
03 -
Reduce heat to low. Stir in Worcestershire sauce, condensed cheddar cheese soup, and shredded cheddar cheese. Mix continuously until the cheese has fully melted and mixture is cohesive. Cover skillet and remove from heat.
04 -
Slice the French bread into four equal sections, then halve each section lengthwise to create sandwich portions.
05 -
Spoon one quarter of the hot beef-cheese mixture onto each bread base. Top with remaining halves to form sandwiches.
06 -
Lightly spray the exterior of each sandwich with non-stick cooking spray. Wrap each sandwich securely in aluminium foil. Arrange on a baking tray and bake for 10–15 minutes or until the sandwiches are heated through.
# Notes:
01 -
For crispier bread, briefly unwrap sandwiches during the last 2 minutes of baking.