Stroganoff Sandwich
Submitted by sharon024
Stroganoff sandwich on a toasted French bread loaf, layered with sour cream beef, chopped tomatoes, green pepper, and melted cheddar. An open-face crowd feeder for casual dinners and game day.
YIELD
6 servingsPREP
20 minCOOK
15 minREADY
35 minA stroganoff sandwich is exactly the kind of open-face crowd feeder that makes a French loaf disappear in five minutes flat. A whole loaf of French bread gets split lengthwise, lightly buttered, wrapped in foil, and warmed in the oven so the inside stays pillowy while the bottom stays sturdy enough to hold the load.
The filling skips the noodles and leans into the classic stroganoff flavors: browned ground beef, grated onion, a full cup of sour cream off heat, and a teaspoon of Worcestershire for that savory backbone. Adding the sour cream off the heat is key here; if the pan is too hot the dairy will break and turn grainy.
Chopped tomatoes and green bell pepper go on raw for color and crunch, then a heavy shower of grated cheddar gets melted under the heat until just glossy. Cut into wedges and serve hot.
Chef Tips
- Drain the beef well after browning; excess fat will soak the bread and turn the bottom soggy.
- Take the pan completely off the burner before stirring in the sour cream so it stays smooth.
- Use a serrated knife to slice the warm sandwich cleanly without squashing the layers.
- Pull the loaf from the oven as soon as the cheddar melts; a longer bake dries out the bread.
Variations
- Swap cheddar for Swiss cheese and add sliced mushrooms to the beef for a more traditional stroganoff profile.
- Use ground turkey or a meatless ground and bump the Worcestershire to two teaspoons.
- Finish with chopped fresh dill or parsley right before serving for a green, fresh contrast.
Ingredients
Directions
- Seed and chop 1 medium Green Bell Pepper.
Slice the bread lengthwise.
Lightly butter the bread and wrap in foil.
Bake at 350℉ (180℃) F for 15 minutes.
Brown the meat and drain the excess fat. Add the onion, and cook until the onion is transparent.
Remove from the heat and add the sour cream, worcestershire sauce, salt and pepper.
Remove the bread from the oven and spread the meat mixture on each half.
Arrange the chopped tomatoes and chopped green pepper on top of the meat mixture and top with the grated cheese. Place back in the oven and bake only until the cheese is melted.
Serve hot.
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