Mile-High Sandwich Round

1 (1-pound) round loaf bread
1/3 c. mayonnaise
1 tsp. dried italian seasoning
1/2 tsp. pepper
1 medium onion, thinly sliced
1 small green pepper, seeded and cut into thin strips
1 stalk of celery, sliced
1 T. olive oil
1 pound of sliced deli ham
1 1/2 c. shredded cheddar-mozzarella cheese blend

Slice off top 1/4 of bread loaf: set aside. Hollow out bottom, leaving a 1/2 inch shell.
Combine mayo, italian seasoning and pepper. Brush half of mixture inside bread shell. Set aside bread shell and remaining mayo mixture.
Cook onion, green pepper, and celery in oil in large skillet over medium-high heat, stirring constantly, about 5 minutes or until tender.
Arrange half of ham in bread shell, and top with half of vegetable mixture; sprinkle with half of cheese. Top with remaining ham; spread remaining mayo mixture over ham. Top with remaining vegetable mixture and cheese. Replace bread top, wrap in foil, and bake at 400 for 30 minutes or until thoroughly heated. Cut into six wedges and serve immediately. This is a very messy sandwich and you may need a knife and fork to eat it, but it is well worth the mess!

Sausage Stuffed French Loaf

I found this in one of my many Southern Living cookbooks. I collect cookbooks, you know. And the Southern Living ones happen to be my favorite! I'm not a big sausage fan, but Chad really likes it. Having the mix of ground beef and sausage seems to tame the taste down a bit. So it makes both of us happy. This big sandwich is man-sized for a man-sized appetite. When we eat this, I usually serve it with a good, cool, cucumber-tomato salad and some chips. It makes for a nice summer-time meal that pleases everybody (even the kiddos)!
And please take note: I took pictures this time!

1 (1 pound) loaf French bread
1/2 pound ground beef
1/2 pound bulk pork sausage
1 medium onion, chopped
1 cup shredded mozzarella cheese
1 egg, beaten
1/4 cup chopped fresh parsley
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon fennel seed
2 tablespoons butter or margarine
1 garlic clove, minced



In a skillet, brown beef, sausage and onion; drain.


Cut off ends of loaf; set ends aside. Hollow out center of loaf with a long serrated bread knife, leaving a 1/2 inch shell. In a food processor or blender, process bread crumbs until coarse; set aside 1 cup. (Discard remaining crumbs or save for another use.)


Stir in reserved crumbs, cheese, egg, parsley, mustard, pepper, salt and fennel; mix well.


Spoon meat mixture into shell; replace loaf ends, securing with wooden toothpicks. Melt butter in saucepan. Add garlic; cook about 1 minute. Brush butter mixture over loaf. Wrap loaf in aluminum foil, leaving open slightly on top; place loaf on baking sheet.


Bake at 400 for 25 minutes or until loaf is heated and cheese melts. Slice into 6 servings.