Super Stuffed Sandwich Thing
Ingredients
One round loaf of bread like substance: I used a cheddar jalapeno loaf.
One pound of bacon: Feel free to use more.
One chopped onion
Shallots: as many as you feel like chopping up. I used four.
Mushrooms: as many as you feel like chopping up. I used 2 containers.
Cheese: This amount is subjective. If you like a lot of cheese, use a lot of cheese. If not, sprinkle lightly.
Ribeye: I had to compare the meat to the side of the loaf I was fitting it into. 20 oz for me. May be different for you.
Other Stuff: At the last minute, spinach was tossed in. Really, you can add anything that can be sauteed down to a smaller size.
Step One: Love your meat.
Seriously. Season it with any and everything that you would put on a steak. Rub it in. Make sure you have the exact amount of seasoning you want because opening this sandwich to fix it later will make a mess. Cook the ribeyes in your preferred method and sit aside for later use. We broiled ours.
Step Two: Bacon!
Start cooking it. Do it!
Step Three: Cut up everything you wish to sautee. We used Shallots, Onions and Mushrooms.
Don't do it on the board that you're seasoning your meat. That's just nasty.
Step Four: Remove bacon from pan and use bacon drippings to sautee everything
If somehow bacon grease doesn't turn you on, then by all means pour most of it off or use something else. However, the delicious delicious bacon drippings add a lot of flavor.
Step Five: Bacon!
We decided crumbled bacon would work out better than strips so we crumbled it into the veggie like stuff.
Step Six: Color!
Tasted great but looked boring so we added some greenery. Next time we'll add green and red and call it Christmas in July. The Spinach turned out to be a great addition.
Step Seven: Hollow out the bread.
I forgot to get a picture of this step. Cut off the top layer and hollow the bread out much in the same way you'd make a bread bowl. In the above picture, we had already put a layer of cheese, a steak, and another layer of cheese inside of the bowl.
You will have to smash everything down repeatedly.
It's kind of sexy actually
So Tasty
Don't be afraid to get rough with it. Just don't break the sides of the bread.
Put the top you cut off of the bread back on top. We melted cheese to it to ensure it stayed in place.
Step Eight: Wrap it in something
You don't want it leaking all over do you? I mean I do but that's because I'm a sick individual.
Step Nine: Put something heavy on it.
We liked this method of flattening it because we could add liquid to make it heavier. Also, it reminded us to start a new batch of Mead.
Should end up looking pretty flat after a while. We waited thirty minutes. Your mileage my vary.
Step I'm too lazy to scroll up to find out what step I'm on: Bake at about 350.
Everything is already done on the inside but we wanted it hot and gooey. We left it in for about fifteen minutes.
Observations
It was full of awesome. I would add more cheese because the compression forced the cheese to the sides. It soaked into the bread and was still delicious but I would prefer to have just as much cheese in the middle as I do the sides.
Now, if you folks will excuse me, I have to delete facebook and hit the gym after eating that.
