Baked Sandwiches
This is not a dish you would have seen back in the day in my family. My Great Grandmother Lela never even knew how to make what we all call “loaf bread”. Having a hard life of working in the fields from the time she was old enough to pull a cotton sack, Lela, like so many other Southerners, considered food preparation to be a necessity in order to survive. Few took the time to work with yeast when biscuits were practical, portable, quick and affordable.
Grandmama said they always took biscuits to school for their lunch but she remembers being embarrassed to eat around the other children who had sandwiches made with loaf bread instead of stuffed biscuits. They never dreamed of asking for it from their Mama though, knowing how hard she already worked.
Four generations later, I’m every bit as practical as my Great Grandmother. Although I do enjoy making yeast breads from scratch when I have the time, when it comes to getting dinner on the table for a hungry family, I take an easier approach. That’s why I love this recipe.
Made with surprisingly affordable frozen bread dough, this is a throw together recipe which only requires time in terms of waiting for your dough to thaw and rise. I dreamed this up some years back and it was an instant hit. I encourage you to adapt this recipe to your own family, adding vegetables and spices that you enjoy in order to make it truly your own. My version is very simple (to please little ones who like it that way!) and is a great starting place for you. This sandwich is gorgeous when its baked and impressive when cut but when you taste how wonderful it is, you’ll be shaking your head at the ease of such a filling meal!
For my ingredients, I use three things: Cream of mushroom soup, ground beef, and a thawed loaf of frozen yeast bread.
Before you place your bread out to thaw, spray cooking spray on the plate so that it doesn’t stick to it.
If I were making this sandwich for me and not the picky eaters in my home, I’d cook my meat with some chopped onions and bell peppers 
. I have a few other suggestions at the bottom, too.
Let your bread thaw but not rise. Spray some waxed paper with cooking spray.
Place thawed loaf on sprayed waxed paper.
This bread dough is purchased in packages of two or three loaves in the freezer section of the grocery store. I often have a difficult (or nigh on impossible) time finding it at my Wal Mart and end up having to go elsewhere. Funny thing is, all of the other Wal Marts I venture into seem to carry it at all times, go figure!
If they do have it at your local Wally World, chances are that it isn’t at eye level. I always have to look way down at the back of the bottom shelf near the frozen biscuits and such. No idea why they make you work so hard for it but I have never once seen it in an easy to spot location.
You can buy any brand, really, but a popular one is Rhode’s. I found the frozen loaves I used for this at Publix and it was an off brand.
Honestly, I’ve never seen a bit of difference in quality from one to the other so just get whatever you can find.
In a bowl, combine cream of mushroom soup and ground beef.
If you like, you can use fat free cream of mushroom soup for this as well.
Really, you can use any type of cream soup also.
I cook large batches of ground beef all at once and package in zipper sealed bags to place in the freezer. This streamlines meal preparation considerably in addition to making the mess only once instead of twelve or more times.
I don’t weigh out my beef, I simply get a one cup measuring cup and measure one cup or two cups into a bag. It is easy to tell which bags hold more and when I am feeding a bit more I get a larger portion. When making many dishes with ground beef, my family doesn’t notice if I put less ground beef than what the recipe actually calls for. I have even put half of what was called for before, if I was running low.
Little money savin’ tip there for ya!
On your greased surface, roll out your thawed loaf. This is gonna take a rolling pin and a little bit of muscle as the bonds in the bread dough will resist ya a bit. Just lean into it and roll for all you’re worth! There is no required size for this but I make mine about 17 inches by 14 inches.
Seriously though, just roll it til it looks right to you and don’t worry ’bout that!
Spoon ground beef mixture down center of loaf.
Fold sides over and pinch to seal. Do this with ends, too.
Transfer this to a greased baking sheet, seam side down. I lined mine with aluminum foil because I was in the mood for easier clean up. Sometimes we deserve to give ourselves a little breaky-break.
Y’all know I use generic Aluminum foil too, don’t you?
Spray a bit of cling wrap with cooking spray and cover your loaf to allow to rise.
You have to spray the cling wrap to prevent it from sticking to your bread as it rises. This needs to be kept in a warm place and allowed to rise anywhere from an hour and a half to two hours, until it is doubled in size. If your house is warmer, it might rise faster so just pay attention to the size of it.
Someone asked me in a comment a week or so ago if a certain brand of plastic wrap was needed for my recipes. Honestly, plastic wrap annoys me. It seems I can never just pull a sheet off the roll and have it NOT set into wadding up on itself. I haven’t the patience for it. With this in mind, I do tend to buy name brand plastic wrap. Now y’all don’t go thinking I’m getting all snobbish on ya, you know I’m cheap as they come on everything else!
I haven’t had time to post that in response to her comment, either. I tend to stay behind on comments with my kidders and all but please know that I read and appreciate every blessed one of them!
Once it’s risen, brush a beaten egg over the top so it will come out gorgeous and golden after its baked.
Some bread recipes say to use an egg white but why go to the trouble of separating it?
Life is complicated enough on its own without our putting our two cents in.
Using a sharp knife, Cut several angled slits in the top of your loaf.
Sometimes I part them a bit with my knife, to, if my bread is sticking together a bit where I cut it.
Bake at 350 until golden, about thirty minutes.
Let sit for a few minutes and then cut into slices.
I recommend sauteed onions and bell peppers, seasonings such as Italian seasoning, garlic powder to taste, etc. You can use chicken in place of ground beef and even add a can of diced green chilies to make a baked chicken sandwich with a Mexican flair! Have fun with this sandwich!
Ingredients
- 1 lb ground beef, browned and drained
- 1 can cream of mushroom soup (or other cream soup)
- 1 loaf of thawed yeast bread dough
Instructions
- On a greased surface, roll out bread dough into a rectangle. Stir together cooked meat, soup, and any other ingredients you choose.
- Spoon down the center of your rectangle of dough.
- Fold over sides and ends and pinch closed.
- Place on greased baking sheet and cover with cling wrap sprayed with cooking spray to prevent it from sticking to bread. Place in warm place and allow to rise until doubled in size, about one and a half to two hours.
- Remove cling wrap and brush with well beaten egg.
- Taking a sharp knife, cut several angled slits along the top.
- Bake at 350 for thirty minutes or until golden brown. Allow to cool for a few minutes, slice, and serve.
More quick & easy ground beef recipes your family will love:
Not Your Average Joe, Sloppy Joes
Perfect Man Food: One Skillet Chili Bake
Meatloaf: Making, Freezing, and Small Batch Options!
This is going to be a busy week for me with my husband out of town (all week), three Valentine’s parties to work on, lots of Southern Plate business and oh…I think my birthday is smack dab in the middle of there somewhere, too! I won’t have much time to respond to comments but please keep them coming! Your comments are the heartbeat of Southern Plate!
Gratefully,
Christy
Posted by Christy Jordan
on Feb 8 2009. Filed under Breads, Main Course, Quick&Easy.
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I think we will have Sloppy Joes cooked this way. I’m gonna try the Pizza dough that comes in a can like biscuits and see how it works.
I bet the pizza dough idea would be awesome and I KNOW sloppy joes would be fabulous this way! Let me know how you like it!!
i have this same recipe using pizza dough in a can and it is delish
This sounds interesting! It almost reminds me of a calzone. Could cheese be added?
Absotively, Posolutely!
Cheese can be added and added in abundance! In fact, you could skip the cream soup in lieu of cheese. It would give the meat a little cohesiveness in the same way !
You rock!(when’s dinner?)
Ooh, now that sounds good. My man loves him some sammiches too! Soo many great ideas on this post and in all these comments! I can’t believe how much your blog has expanded in only the short time I’ve known of it. Watch someday you’re gonna have your own show on the Food Network giving Paula Deen a run for her money and showing people how to eat *real* food, and we can all smile and say we knew her back when she had her own little corner of the Internet! Kudos to you Christy!
I usually make this Nebraska style from a recipe I found in a magazine. I cut the bread dough into 4 parts and combine ground beef, onions, mushrooms and shredded cabbage. Add a little salt and pepper of course.
Spread the bread dough out flat and place a slice or 2 of cheddar cheese( or whatever you like) mound a spoonfull or 2 of the meat mix and fold over edges and seal them up. Place on a greased baking sheet and let rise about 15 minutes and bake at 350 for 20 min. Good to take a along on a picnic or to work for lunch. Great cold or warm!
Enjoy!!
Ooops, forgot to add the sliced black olives or even green olives are great in these too. I usually just use a bag of coleslaw mix, the carrots add an extra veggie in them too.
I really like the sloppy joe idea.
I was thinking of making a cheese steak like this. Just adding in sliced provolone, sauteed onions, mushrooms and peppers and cooked beef.
I needed one more meal for the week. Thanks Christy!
Try the Bama Cheese Steak sandwich recipe Christy has here if you haven’t already. It’s really good. Go easy on the Dale’s sauce, It’s very good but a little goes a long way.
This would be fabulous with all of that!!! I have been wanting to experiment myself but ~sigh~ Alas, y’all know everyone in my house has been dropped on their head and doesn’t eat the good stuff.
~grins~ Thank you, Bill!!!
I just love the easy stuff. Sometimes I get to thinking I need to do more complicated things for y’all to show you that I can but then I flip by the food network channel and see some fancy schmancy chef tossing in ingredients I can’t even pronounce and think “nahh, we’re good just how we are!”
Oh, I had forgotten about these sandwiches! My family will be surprised this week
Years ago I used to make this often and sometimes I was pressed for time and actually bought a loaf of French Bread and dug out the inside and used it. I have also made them with bite size pieces of chicken and bbq sauce for a change.
Thanks for reminding me about this one.
oh my dear lord that sounds good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
This looks Yummy.
~hands you a slice with an excited grin~
I love this idea. Will be trying it soon. Thanks!
Thank YOU!!!!!!
Christy
First things first — Happy Birthday
This recipe sounds great. I cant wait to buy the ingredients for
this one. Can think of a lot of different variations for this.
Will let you know the ones I try and how they work out.
Thanks
Sue
~Squeals~
Thank you!!!!!!!!!!!!!!!!!!!!!
Oh yes, please do report back on the variations you try! I’d love to hear more about them. The possibilities are so vast and I just love how the bread tastes and how pretty the finished product looks. Anxious to try some more ideas with it!
Great idea.. my family has always loved sloppy joes made from just browned hamburger and a can of cream of chicken soup.. I have mushroom haters in my family.. and I can see dressing this up a little for a great surprise meal for them.. I do make home made bread every Sat.. just cause I have a sourdough starter I keep going and my family loves it.. this week I made cinnamon rolls, but I think next week it might just be this sandwich..
hugs jo in Oklahoma..
My Mama makes amazing sourdough bread, too. I’ve used her starter a few times and I do so love it. I’m on a freakish diet now which claims carbs will eventually cause the destruction of mankind so I won’t be making sourdough bread anytime soon HOWEVER, soon as I drop a few pounds I am soooooooooooooooooooooooooooooooooo making me some with some fresh peach freezer jam, thanks to you and your mouth watering comment!!!
If you share it, I’d love a copy of your starter/bread recipe!
Gratefully,
Christy
christy@southernplate.com
My family will love this. We already made the hamburger meat with cream of mushroom soup, but we served it over rice. My kids love bread, so they will love this idea.
Thanks for all of your hard work.
Hey Tanya!!!!!
You are so, so, so, sweet. Thank you so very much.
I make the same thing you do only sometimes serve it over egg noodles, sometimes rice.
Thank you, Tanya. I appreciate y’all so much!!!
Oh this is something I know my boys will love-as well as myself. Thank you for this and it really does look delish!
I am thinking of adding cheese to it. Like maybea sprinkle of shredded cheddar over the beef mixture.
mmmmmm
oh yeah!! Add the cheese, add the cheese!!!!!!!!
This looks great and really easy! Wonder would some ham and shredded cheese do good, too?
I think it would be like heaven baked in bread, personally! I hope you try it soon and be sure and let me know! Sounds like a homemade hot pocket amped up!!
Happy Birthday, Christy.
I love this recipe idea. Alot of variations immediately come to mind….Ham & Cheese…..Pizza Sauce, Pepperoni and cheese….Meatballs and cheese….chicken & brocoli…etc.
I’m ready to get cooking!
Kathi,
THANK YOU!!!
~dances around happily~
My mind is reeling now, too. I could do an entire week of sandwiches made this way, I swear! lol
Do let me know what you try and how it turns out!
Gratefully,
Christy
I do the same thing with that bread dough and make stromboli. Just chop up some deli ham, salami, pepperoni, and whatever meat you like – throw in some cheeses like provolone and mozzerella and some italian spices. Then wrap the bread dough just like you did except we seal the edges with margarine (spread) and we don’t let it rise, just throw it in the oven right away. Serve with tomato sauce and YUM. I’ve tried the pizza crust in the can but the frozen bread dough way better. I’ll have to try this one cause it’s sounds delicious too! Thanks.
Oh my gosh that sounds so good!!!!
Her birthday is still a couple of days away, y’all, so hold onto the greetings a bit!
I wish I could try this recipe! Darn low carbing husband! I love meat pies! Calzones, pasties… you name it! Mmm… I love bread with a meat and sauce filling!
I know!!! I’m experimenting with the low carb thing, too. This is not working out so well for me as you can imagine. Having a background in nutrition (shocking looking at my recipes, I know) I tend to take a common sense approach to dieting which does not go to the extremes on excluding any particular group. I am sooo fighting this in trying to steer clear of carbs though! It just doesn’t seem natural but darn it, i’m gonna give it a go! (maybe for another day, even! lol)
this looks great. I am going to add it my list this week. As always, Thank you so much for sharing.
Hey Tracy, thank YOU so much for reading!! I love getting to hear from you! Let me know how it turns out!
Christy, the sandwiches sound delicious. Frozen bread dough is absolutely wonderful! Here is a recipe from Guidepost using frozen bread dough for cinnamon rolls. It’s great, too!
Cinnamon Rolls
1 loaf of frozen bread dough, thawed, not risen
5 tablespoons butter or margarine, softened to room temperature
5 tablespoons sugar
3 teaspoons cinnamon
Topping:
1 cup powdered sugar
1 tablespoon milk
1. Preheat oven to 350°F. Mist 9-inch round or square pan with cooking oil spray.
2. Roll out dough to about 12×14 inches.
3. Spread butter evenly on top of dough. Sprinkle with sugar and then with cinnamon.
4. Roll up jelly-roll style, tightly pinching ends so sugar/cinnamon doesn’t fall out.
5. With a sharp knife cut into 1-inch sections and lay in prepared pan. Allow dough to rise to double its size (around 2–4 hours).
6. Bake for 15 to 20 minutes. Top will be golden brown when done.
7. Allow rolls to cool slightly while preparing topping.
Topping:
1. Mix powdered sugar and milk to make a thick paste.
2. Add more milk or powdered sugar as needed.
3. Spread on still-warm rolls, allowing the frosting to melt slightly.
Hey! I have a recipe for those, too! Thank you for yours! ALWAYS need more recipes!!! I’m going to post a tutorial on them with my recipe soon, too!!!
It looks delicious! I do something similar, using bread dough from my bread machine (I take the convenience route too!) but I usually roll up the dough like cinnamon rolls, without slicing. It turns out all spirally. But I think it would be easier this way – no complicated rolling. And I’ve never topped it with egg, it looks wonderful like that. Your filling looks tasty. There are a bunch of other ways to fill sandwiches like this; I’ve done ground beef with vegetables and cheese, chicken with barbecue sauce and pineapple, pepperoni with tomato sauce and mozzarella – I could go on and on! Yum!!!
oh my good lord how good does that sound!!!!
Love your blog. Found you through Rhoda. Thanks for sharing your wonderful recipes. Tonight we are having Deep Dish Pizza.
Thank you, Rhoda and welcome to Southern Plate!!!!!
Hope you like it!!!
Gratefully,
Christy
that looks good!
Yum, I have made this with pizza dough and it was pretty good. I like your idea of frozen bread better though, I didn’t know you could buy it that way.
Thanks,
Ronda
That looks wonderful and so easy too! Cant wait to try it!
This recipe sounds so good. I think I’ll be trying it on Saturday. I make bread every Saturday morning so I’ll just take one loaf and make dinner. Thank you for sharing your wonderful ideas with us. You make cooking fun and that’s hard with me. I hate to cook. But your recipes are easy and tasty.
Camille, you just made my day!
I make these – only I brush the rolled out dough with softened butter/parmesan mixed, and then lay slices of ham & swiss or turkey & provolone, then continue as you described. Except I cut slits in the edges and braid the top. But your way would be easier. They are awesome! I even bring them to church potluck sometimes.
i sooooo hope i am at one of your potlucks someday!
OH Christy, I love this stuff… I also do this with Ham and Provolone cheese and mushrooms and onions then dip in marinara sauce. Its called Stromboli, oh my mouth is watering just thinking of this….. Thanks for reminding me of this stuff!!!!
It’s CEE!!!!!!!!!!!!! Hey girl!!!
You made my mouth water, now!!!!
I have made something like this before. I used pizza dough and put roast beef from the deli, mushrooms, cheese and cooked onion and peppers. IT was so yummy!!
ok…i am thinking of my supper tonight..might have to make a grocery store trip in a minute…. yum!
my mom makes this for us on a cold day but she uses ham and shredded cheese. i’m looking foward to trying your idea. looks goood.
oh yay, that sounds so good!
I do this with leftover spaghetti sauce and plenty of mozzarella cheese. Everyone loves it!
oh YUM!!!!! I got another great leftover spaghetti sauce recipe I hope to bring you soon, too!
I LOVE spaghetti sauce!
That sounds so good. Easy too. Comfort food!
thank you, Rebel!!
This is like a calzone almost, right? Yum.
You know, I’ve never had a calzone!
But I guess it is rather like one!
Sounds like me…simple and easy…oh wait that came out wrong! LOL. Sounds like the way I like my recipes!
I’d like to try this with a cream soup minus mushrooms…my husband is allergic. As far as variations…
I’m thinking mexican…
Cooking the hamburger with chopped green chiles and onion, then add Four Cheese blend, Cumin, and Chili Powder. Yum!
Thanks Christy,
KarlaC
You made me shoot diet dr pepper out my nose!!!!!! lol
I actually found the frozen bread loaves at my Walmart. They were under the frozen bread rolls of the same brand. Dang near the same package too. I just happened to see “Loaf” instead of “Rolls” written on a package that was peeking out. Bottom shelf too.. you were right.
So.. if yall find the frozen rolls.. dig a little.
hehe!
I love it when I am right…
The only thing I love more than being right is hearing a man tell me I was right! lol
Just kidding.
It is odd though, I swear every time I got to look for them at Wal Mart it is as if they are intentionally trying to make them hard to find!
Glad you got ‘em!
I got mine defrosted and stuck in some country ham and cheese. It was awesome.
oh ya!! Thanks for reporting back, Bill!!! Glad you liked it! Wasn’t it easy?
Just had to let you know I made this today and used the frozen dough and chicken, brocolli and alfredo sauce from a jar. When I finish typing this I am going back for another piece!!!!
oh wow, that does sound GOOD!!!
[...] Baked Sandwiches: Made with surprisingly affordable frozen bread dough, this is a throw together recipe which only requires time in terms of waiting for your dough to thaw and rise. I dreamed this up some years back and it was an instant hit. I encourage you to adapt this recipe to your own family, adding vegetables and spices that you enjoy in order to make it truly your own. My version is very simple (to please little ones who like it that way!) and is a great starting place for you. This sandwich is gorgeous when its baked and impressive when cut but when you taste how wonderful it is, you’ll be shaking your head at the ease of such a filling meal! Found at Southern Plate. [...]
Sounds yummy! I made something like this a few years ago for a Super Bowl Party, but I used cheap sliced deli ham and swiss cheese. After flattening out the dough, I spread it with mustard and then layered on the ham and cheese. You could use any kind of mustard you like, I think I might have used honey mustard. So good!!! I think I sprinkled sesame seeds on top after the egg wash too.
A BBQ version of this is on tonight’s menu. Along with a salad and fries from Jack’s. I shredded some Jack cheese, sauteed some red onions and I am using some left over beef barbecue. I’m drooling just thinking about it. I made the chili bake last night and it was great.
lol, I use frozen bread dough for “sammie dinners” all the time. I have found that if it can be rolled into the bread, it works out great! The only thing that I would warn about is if you are using sandwich meat like ham that tends to have a higher water content to it, use it sparingly. For some reason, everytime I make ham and cheese sammie rolls, the inside of the bread loaf (next to the ham) is always soggy which makes for a not so yummy sammie.
I think that my familys’ favorite is the pizza roll that I make with it. Just put some pepperonni, cheese, mushrooms, sauce (just a little), and whatever else you like on your pizza, roll it up and bake it. YUM!!! Saves alot of money on pizza delivery too!
Great site! I love coming here for new ideas. Being a stay at home mom on a budget, I am always on the lookout for budget friendly, yet EASY recipes to try!
Keep up the good work!
Nicole
Christy-
I just found your site looking for maple sausage and buttermilk biscuit recipes – I live in London now and I’ve had to learn to make many American foods from scratch (I love cooking so it’s not a problem). I’m a Hoosier by birth but my family is from the South, as are my taste buds. I absolutely love your site!
I’m thinking of tweaking your recipe to make a quasi- cha sui baau (Chinese roast pork buns)baked roll thing with shredded pork, hoisin sause, white onion, green pepper and shredded cabbage. Thanks for the inspiration.
Can this be frozen once it’s been made assembled but not baked?
We’re starting up a study night in our church, where college students will help tutor high school students in our fellowship hall. Our church is having wi-fi internet installed and everything! We’re so excited.
I’ve volunteered to make snacks for the students, because it’s hard to study on an empty stomach – and I think these will be perfect! Thanks for this awesome recipe!
Hey, this is very similar to something I make at home. TRY OUT THIS VERSION!! To make the breakfast version of this, use Jimmy Dean sausage “log” (as we call it)….brown it up..drain it WELL. Then make a pool in the middle of your skillet, pushing the browned meat to the side…..drop in one beat egg. Stir around really fast, coating and cooking the egg and meat. It’s a binding process, not much for flavor or “egginess”. Do the same thing with the bread..roll it out….then dump all your cooled meat mixture on the bread, sprinkle with mozz cheese…roll up…rise..and bake.. I make this for a quick slice-n-serve breakfast. Sometime I spoon a little grape jelly onto mine. YUM! Savory and sweet, can’t beat it!!! You COULD do more scrambled type egg in it and make it an eggy/meat bread….but I find the meat and cheese version tastes better. Sometime if you put too much egg, the color gets muddy from the meat/grease and it looks kind of unappetizing. I really don’t like Jimmy Dean, so I am trying to find something that is superior. A turley version maybe. But I just haven’t found it yet. This may be TMI, but Jimmy Dean always gives you surprises in your mouth………i KNOW y’all know what I am talking about! LOL Chew chew CRUNCH! GRRROOOSSSSS!!! HA HA Nasty!! LOL So, try my recipe with a better version of breakfast sausage!!
LOLOLOL! Sounds great – I will have to try that for breakfast.
So I’ve spent the past couple of weeks in love with the Campfire Meat Pies (have made them 3 different ways now, all delicious!), but I think I’m going to have to try this next! I even have frozen bread dough in the freezer. I tend to not get home until shortly before dinner time (full time college student), so I was thinking this recipe may have to be for the weekends, but then I thought of something! I could thaw the sandwich loaf the night before, then stick it in the fridge to rise! I think 20 or so hours in the fridge should be enough for it go get going. Then I could just come home, maybe let it sit out for a few minutes while the oven preheats, then stick it in. It would be the fastest and easiest dinner ever!
[...] Baked Sandwiches [...]
Hi Christy!
I made this for dinner tonight. I have a ton of ground beef in the freezer and decided to try this one, cuz I just so happened to have frozen Rhodes bread – which I bought to make your cinnamon rolls
.
I just had to tell you how excited I am and how delicious it is!! Thanks for the recipe! I will be making a thousand variations of this until I’m breaded OUT!
Tonight I added chopped onions, shredded a couple of baby carrots and a stalk of celery, and added a couple dashes of Worcestershire sauce along with parsley, thyme, garlic and s&p.
Congratulations on the book! Keep bringing us awesome recipes, you ROCK!!
[...] Baked Sandwiches [...]
It was super double coupon week at Harris Teeter and I got a 3 pack of loaves for $1.19. Now I know what I’ll be doing with some of my loaves. Thanks for posting.
I’m thinking about putting leftover sausage gravy inside. UMMM Good! Can’t wait. Would make a good breakfast dish.
Just made this for dinner. I’ve had it bookmarked for MONTHS to make! And tonight was the night. It was WONDERFUL! Hubby ate it up and said make it again. Picky daughter ate it also. And only picked out one of the mushrooms she found.
Although, I do have a note to self for next time! Make the ground beef and then let it cool. I added it to the bread when it was hot because I was short on time and it would not seal. So we had an open faced sammy!
I am so glad to hear you liked it Tina!!!
I make this same thing but with cream of onion and shredded cheddar. AWESOME. Gee you can stuff about anything in there! I think for the rest of the week we will be having whatever I can shove into frozen bread dough.
I just printed out this recipe, and added all the variations in pencil along the bottom. I homeschool and if my kids and I eat another pb&j or ham sandwich we’re gonna scream. I can’t wait to try this!!