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Sandwich that's made ahead

"Stuffed French Bread" is a sandwich that's made ahead, ready for when you are!
"Stuffed French Bread" is a sandwich that's made ahead, ready for when you are!

Sandwiches have long been a part of American cuisine for centuries. Most everyone has a favorite sandwich and their own way of preparing it. Sandwiches have remained popular for numerous reasons, including that they're easy to prepare, can be transported easily and are easy to eat, since there's no fork or knife needed.

As a rule, a sandwich should be eaten as soon as possible for the best flavor. In today column, I'm passing along a recipe for an innovative sandwich that you make ahead, called "Stuffed French Bread." This is a clever way to make and enjoy a sandwich. If you're a fan of cheese sandwiches, then this one will be certain to please you, since it uses cream cheese. Other flavorings are used to make this sandwich one that is unique and delicious, too.

You'll see in the recipe that it calls for a loaf of unsliced French bread. This can be found easily in the bakery section of most grocery stores. Actually, any type of unsliced bread could be used. You could also choose the flavor of the bread, if that flavor is available in an unsliced loaf. The recipe also states that it should be made at least 2 hours ahead to allow the blending of flavors. Overnight is better, which enables the flavors to develop more thoroughly. Because it's made ahead of time, this makes getting the rest of your meal together easy to do.

One dish that goes perfectly with a sandwich, as well as this recipe, is soup. I shared a chicken soup recipe some months ago that would go great with this sandwich and here's the link, in the event you missed it earlier:

If you're a sandwich fan, try this innovative way to make and enjoy a good sandwich!


  • French bread
  • 2 (8 oz.) pkg. cream cheese, softened
  • 1 (4 oz.) jar chopped pimiento
  • 1 envelope dry Italian salad dressing mix
  • 3-4 tbls. chopped fresh parsley
  • Mayonnaise

Cream the cream cheese, adding the pimiento and salad dressing mix. With a long, sharp knife, slice the bread lengthwise and hollow out each half to within 2 inches (these bread crumbs can be ground in a food processor and stored to use in other recipes.) Spread the inside of both bread halves with mayonnaise and sprinkle with parsley. Spread filling inside both of the bread halves. Place one half of the bread on top of the other and press to seal. Wrap in foil and chill for at least 2 hours or better yet, overnight. Slice to serve.

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