Recipe information
Yield
4 servings
Ingredients
1 baguette (day-old is fine)
1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)
1 pound ground beef
Salt and freshly ground black pepper
2 medium yellow onions, finely chopped
1 tablespoon Worcestershire sauce
Dijon or spicy brown mustard, to dress the bread
4 slices deli Swiss cheese, folded to cover the bread, or 6 ounces Gouda or smoked Gouda, sliced to fit the bread
Chopped fresh chives or flat-leaf parsley, for garnish
Preparation
Step 1
Preheat the oven to 200Ā°F.
Step 2
Crisp the bread in the low oven, split lengthwise, then cut in half again to make 4 bread boats and hollow out the bread. Switch the broiler on.
Step 3
Heat a nonstick skillet over medium-high heat. Add the EVOO. Add the meat, season liberally with salt and pepper, and brown and crumble it, 3 minutes. Add the onions and cook for 10 minutes more, stirring frequently. Add the Worcestershire and remove from the heat.
Step 4
Spread a little Dijon or spicy brown mustard across the bottoms of the breads. Fill with the meat and onions and top the filled breads with the cheese. Melt the cheese under the broiler and garnish with the chives or parsley.
