"Sandwich"

Yes, this wonderful delicacy was simply dubbed “sandwich” by my adorable husband, who professes that this is one of his favorite things in the world. Perfect for feeding friends during a spirited football game, “sandwich” is easy to prepare and really good!

1 lb. hot bulk pork sausage
1 lb. ground beef/chuck/whatever’s on sale
1 onion, chopped
2 T mustard (or more, depending on how much you like mustard)
16 oz. shredded mozzarella cheese
2 eggs, beaten
2 baguettes or twin loaves of French bread (we use Pepperidge Farm)
spray margarine
garlic salt

Preheat oven to 375. In a skillet, cook sausage, beef and onions until done, making sure to break up the meat into little bits, and drain. While meat is cooking, cut the loaves in half and hollow out the middle on both sides, leaving a shell similar to how you’d hollow out a twice-baked potato. Place the loaves on a large sheet of aluminum foil. When meat is cooked and drained, pour it into a big bowl and add mustard, cheese and eggs. Mix to combine, and spoon mixture into the hollowed out bread loaves. Do the next steps for both loaves: Use the foil to help roll the top of the loaf onto the bottom, and push any mixture that has “escaped” back into the bread. Spray the top with spray margarine and sprinkle lightly with garlic salt. Form the aluminum foil around the sandwich to help hold in the stuffing, making sure to leave the top open so the sandwich can brown on top. Bake for 35 minutes and cut into fourths. Serves 8.