Description

Loose Meat Tavern Sandwiches are a hearty and comforting meal featuring seasoned ground beef cooked with rich cheddar cheese soup, served warm on crusty French bread. This easy-to-make recipe combines savory flavors with a gooey cheesy texture, perfect for a casual family dinner or game day treat.

Ingredients

Sandwich Base

1 loaf French bread

Meat Mixture

1 pound ground beef
2 tablespoons butter
3.5 ounces white cooking wine
3 cloves garlic, minced
1 teaspoon onion powder
1/2 teaspoon Worcestershire sauce
10.75 ounces condensed cheddar cheese soup
Dash of pepper
1/2 cup cheddar cheese, shredded

Other

Non-stick cooking spray for spraying the sandwiches
Aluminum foil for wrapping

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Instructions

Preheat the Oven: Heat your oven to 350 degrees Fahrenheit to prepare for baking the sandwiches later.
Cook the Ground Beef: In a large skillet over medium heat, melt the butter and brown the ground beef. Add white cooking wine, minced garlic, onion powder, and a dash of pepper. Cook until the meat is no longer pink, then drain off any excess liquid and return the meat to the pan.
Add Flavor and Cheese: Stir in Worcestershire sauce, condensed cheddar cheese soup, and shredded cheddar cheese. Heat the mixture over low heat while stirring continuously until the cheese has melted. Once done, cover the skillet and remove it from heat to keep warm.
Prepare the Bread: Slice the French bread into four equal sections, then slice each section vertically in half to create sandwich halves.
Assemble Sandwiches: Spoon one quarter of the meat mixture into each bread half, filling them generously.
Prepare for Baking: Spray the exterior of each filled sandwich with non-stick cooking spray. Wrap each sandwich tightly in aluminum foil to keep them moist and to warm them evenly.
Bake: Place the wrapped sandwiches on a cookie sheet and bake in the oven for 10-15 minutes, or until the sandwiches are heated through and the cheese is melty.

Notes

Using French bread gives a crispy crust and soft inside, but you can substitute with any sturdy sandwich roll.
Be sure to drain the excess liquid after browning the beef to avoid soggy sandwiches.
For extra flavor, consider adding sautéed onions or bell peppers to the meat mixture.
These sandwiches are best served hot and fresh out of the oven.
Leftovers can be wrapped tightly and refrigerated for up to 2 days; reheat covered in the oven.