Satisfying Loose Meat Tavern Sandwiches with Cheddar (Print version)

Savory loose meat tavern sandwiches with creamy cheddar beef tucked into crisp French bread and baked until hot.

# Ingredients:

For the beef filling

01 - 2 tablespoons (28 g) unsalted butter
02 - 1 lb (450 g) ground beef, 80/20 or 85/15 preferred
03 - 3 cloves garlic, finely minced
04 - 1 teaspoon onion powder
05 - 1/2 teaspoon black pepper
06 - 1/2 teaspoon kosher salt, plus more to taste
07 - 1/3 cup (80 ml) dry white wine or low-sodium beef broth
08 - 1 teaspoon Worcestershire sauce
09 - 1 can (10.5 oz / 298 g) condensed cheddar cheese soup
10 - 1 cup (115 g) shredded sharp cheddar cheese

For the sandwiches

11 - 1 large loaf French bread, cut into 4 sections
12 - Nonstick cooking spray or a little softened butter for the bread
13 - Dill pickle slices, optional
14 - Yellow mustard, optional

# Instructions:

01 - Preheat the oven to 350°F (175°C). Line a sheet pan with foil for easy cleanup.
02 - Melt the butter in a large skillet over medium heat. Add the ground beef and cook for 6-8 minutes, breaking it into small crumbles, until no pink remains and the beef reaches 160°F.
03 - Stir in the garlic, onion powder, black pepper, salt, and white wine or beef broth. Cook for 3-4 minutes, until most of the liquid has reduced. Drain off excess fat and liquid.
04 - Reduce the heat to low. Stir in Worcestershire sauce, cheddar cheese soup, and shredded cheddar until melted and creamy. Remove from the heat.
05 - Split each French bread section lengthwise. Spoon one quarter of the hot beef filling onto each bottom half. Add pickles or mustard if desired, then close the sandwiches.
06 - Lightly spray or butter the outside of the bread. Wrap each sandwich snugly in foil, place on the sheet pan, and bake for 10-15 minutes, until hot through. Unwrap for the last 2 minutes for a crisper crust.
07 - Let the sandwiches sit for 2 minutes before opening the foil. Serve hot while the cheddar filling is creamy.

# Good to know:

01 - Best served hot, shortly after baking.
02 - The beef filling can be made up to 3 days ahead.
03 - Use beef broth instead of white wine for an alcohol-free version.

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