Type what you have

Ingredients

• ✓ sourdough bread
• monterey jack cheese
• butter
• green onion
• poppy seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut bread widthwise into 1-inch slices to within 1/2 inch from the bottom of the loaf. Repeat cuts in opposite direction. Tear cheese slices into small pieces. Place cheese inside cuts of bread.
3. 3 Mix butter, green onions, and poppy seeds. Drizzle over bread, brushing sides of bread with butter mixture. Wrap bread in foil and place on a baking sheet.
4. 4 Bake in the preheated oven for 15 minutes. Unwrap bread and continue to bake until cheese is melted, about 10 minutes.

By Yoly

Ingredients

• ✓ sourdough bread
• sour cream
• mayonnaise
• spinach
• water chestnut
• leek soup mix

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sour cream, mayonnaise, spinach, water chestnuts, and dry soup mix together in a medium bowl. Chill in the refrigerator for 6 hours, or overnight.
3. 3 Cut off the top of the sourdough loaf and hollow out the center to make a sturdy bread bowl. Tear removed bread into bite-sized pieces for dipping.
4. 4 Fill bread bowl with spinach mixture.

By Shawna

Ingredients

• ✓ sourdough bread
• mayonnaise
• parmesan cheese
• cheddar cheese
• jalapeno pepper
• green chili

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine mayonnaise, Parmesan cheese, Cheddar cheese, jalapeños, and green chilies in a bowl.
3. 3 Slice off the top of the sourdough round and hollow out the center to create a sturdy bread bowl. Fill the bread bowl with the jalapeño mixture.
4. 4 Bake in the preheated oven until heated through and golden on top, about 30 minutes.

By happywife05

Ingredients

• ✓ sourdough bread
• butter
• mustard
• poppy seed
• seasoned salt
• onion
• lemon juice
• swiss cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Cut a checkerboard pattern on top sourdough bread, about 1 inch apart, with a serrated knife; do not cut through loaf, slices should be attached at the bottom.
3. 3 Melt butter in a saucepan over low heat; stir in mustard, poppy seeds, seasoned salt, onion, and lemon juice until combined. Place bread on prepared baking sheet; gradually pour butter mixture evenly over bread squares and between cuts, letting butter mixture soak into bread. Stuff Swiss cheese slices between bread squares.
4. 4 Bake in the preheated oven until cheese melts and begins to bubble and brown, about 30 minutes.

By LISA FRIEND

Ingredients

• ✓ sourdough bread
• butter
• shallot
• pear
• white wine
• brown sugar
• thyme
• salt
• pepper
• brie cheese
• almond
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a skillet over medium heat. Add shallots; cook and stir to soften, 1 minute. Add pears; cook until soft, about 5 minutes. Add white wine, brown sugar, thyme, salt, and black pepper. Increase heat to medium-high; simmer until liquid has evaporated and pears have lightly caramelized, about 10 minutes. Set aside.
3. 3 Cut a Brie-sized hole in top of sourdough round to within ½-inch of bottom. Cut removed bread into pieces for serving; set aside.
4. 4 Score Brie around edge (halfway down Brie wheel) using a paring knife to cut ¼-inch deep. Cut Brie in half horizontally by looping an 18-inch piece of very thin string or unflavored dental floss around scored Brie, pulling the ends in opposite directions.
5. 5 Place bottom half Brie, cut-side up, into sourdough loaf. Top with ½ pear mixture; sprinkle with ½ slivered almonds. Place remaining Brie half on top; spread with remaining ½ pear mixture and sprinkle with remaining ½ slivered almonds. Place on a baking sheet.
6. 6 Bake in the preheated oven until soft and gooey, about 45 minutes. Serve with reserved sourdough bread and crackers.

By Heidi T

Ingredients

• ✓ sourdough bread
• garlic
• butter
• shallot
• red pepper flakes
• sea salt
• black pepper
• white wine
• vegetable broth
• white bean
• rosemary
• olive oil
• broccolini
• egg
• grana padano cheese
• chive

Instructions

1. 1 Crush and mince 3 cloves garlic; crush remaining 2 cloves and set aside.
2. 2 Melt 1 tablespoon butter in a large skillet over medium heat. Add 3 cloves minced garlic, shallots, red pepper flakes, sea salt, and black pepper. Cook and stir for 5 minutes. Pour in 1/2 of the wine and 1/2 of the broth. Add white beans, rosemary, and a good pinch of sea salt. Continue to cook for 3 minutes.
3. 3 Mash 1/2 of the beans with a potato masher. Pour in remaining wine and broth. Reduce heat slightly, cover, and simmer for 5 to 7 minutes.
4. 4 While the beans cook, preheat a grill pan on the stovetop over medium heat. Once heated, drizzle each side of the sourdough slices with 1/2 of the olive oil. Set in the pan and grill until crispy, about 2 minutes per side. Brush each grilled side with the 2 remaining garlic cloves and set the toast on a plate until ready to assemble.
5. 5 Toss broccolini with remaining olive oil, red pepper flakes, salt, and black pepper in a small bowl until combined. Place in a single layer on the heated grill pan. Let them sizzle (likely in batches) until lightly charred, 3 to 4 minutes. Flip, and continue for another 3 to 4 minutes. Transfer to a serving plate.
6. 6 While the broccolini cooks, melt the remaining butter in a nonstick pan over medium heat. Crack in the eggs, and season each one with red pepper flakes, salt, and black pepper. Cook until whites are set, and yolks are at desired doneness.
7. 7 For assembly, smear 1/4 of the white beans on each of the toasts. Top with a fried egg and a few pieces of grilled broccolini. Garnish with Grana Padano cheese and chives.

By Jonathan Charbz

Ingredients

• ✓ sourdough bread
• crabmeat
• sour cream
• cream cheese
• buttermilk
• mayonnaise
• monterey jack cheese
• cheddar cheese
• caper
• artichoke heart
• garlic
• black pepper
• dill
• parmesan cheese
• old bay seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x8-inch square baking pan.
2. 2 In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper, and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning.
3. 3 Bake in preheated oven until top is crusty, about 15 to 20 minutes.
4. 4 Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.

By JOELLEFLYNN

Ingredients

• ✓ sourdough bread
• cheddar cheese
• black pepper
• salt
• cayenne pepper
• worcestershire sauce
• tarragon
• lemon
• garlic
• mayonnaise
• green onion
• sour cream
• red bell pepper
• white cheddar cheese
• artichoke bottom
• crabmeat
• cream cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
2. 2 Stir together cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, sour cream, green onions, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl until well combined. Season with salt and black pepper.
3. 3 Cut the top 1/3 off of sourdough loaf and discard. Remove bread filling and discard, leaving just crust. Place in the prepared baking dish.
4. 4 Transfer artichoke mixture to hollowed bread bowl. Top with 2 tablespoons Cheddar cheese and sprinkle with cayenne pepper.
5. 5 Bake in the preheated oven until dip is warmed and the top is golden brown, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ sourdough bread
• guacamole
• everything bagel seasoning

Instructions

1. 1 Toast bread until desired doneness. Spread with guacamole, then sprinkle with everything bagel seasoning.

By France Cevallos

Ingredients

• ✓ sourdough bread
• swiss cheese
• thousand island dressing
• pear tomato
• green onion

Instructions

1. 1 Toast bread in toaster oven or grill pan. Layer 1/3 cup cheese, Marie's Thousand Island dressing, and tomato slices evenly over the bread slices. Top with the remaining cheese. Grill or broil until cheese has melted, about 3 minutes. Sprinkle with green onions.

By Marie's Dressings

Ingredients

• ✓ sourdough bread
• garlic
• olive oil
• ghee

Instructions

1. 1 Combine garlic and oil in a small saucepan. Simmer until cloves are a light gold color, about 15 minutes. Pour oil through a fine sieve, squeeze all juice from cloves, and then discard the solids. Set garlic oil aside.
2. 2 Preheat oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet.
3. 3 Arrange bread cubes in a single layer on baking sheet. Bake, turning bread cubes periodically, until lightly browned, about 20 minutes.
4. 4 In a large, non-stick skillet, melt 1/3 cup ghee with 1/3 cup garlic oil over medium heat. Cook toasted bread cubes in batches until light to medium golden brown, turning frequently. Add more ghee and garlic oil as needed. Turn out into basket lined with paper towels, and drain for about 20 minutes.

By Ronald

Ingredients

• ✓ sourdough bread
• butter
• prosciutto
• mozzarella

Instructions

1. 1 Preheat the air fryer to 360 degrees F (180 degrees C).
2. 2 Butter one side of a slice of bread and place it on a plate, buttered side down. Evenly top with prosciutto and mozzarella slices. Butter the second slice of bread and place on top, keeping the buttered side facing out.
3. 3 Place sandwich in the air fryer and cook until lightly browned and toasted, about 8 minutes.

By France Cevallos

Ingredients

• ✓ sourdough bread
• butter
• onion
• poppy seed
• american cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a small saucepan over medium-low heat; cook and stir onion in the melted butter until translucent, 5 to 10 minutes. Stir poppy seeds into onion mixture.
3. 3 Cut bread into slices, leaving them still attached on the bottom of the loaf. Put an American cheese slice into each slit; spoon poppy seed mixture into each slit. Wrap loaf with aluminum foil.
4. 4 Bake in the preheated oven until cheese is melted, about 30 minutes.

By star23515

Ingredients

• ✓ sourdough bread
• butter
• italian seasoning
• olive oil
• salt
• parmesan cheese

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Combine melted butter, Italian seasoning, olive oil, and kosher salt in a large bowl; add bread cubes and toss to coat. Sprinkle Parmesan cheese over the bread cubes; toss to coat. Spread onto a baking sheet.
3. 3 Bake in preheated oven, stirring occasionally, until lightly browned, about 20 minutes.

By DebbyJean

Ingredients

• ✓ sourdough bread
• cranberry
• raisin
• walnut
• brown sugar
• butter
• cinnamon
• nutmeg
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. 2 Combine the bread, cranberries, raisins, and walnuts in a large bowl. Whisk together the brown sugar and butter in a separate bowl; season with cinnamon, nutmeg, and salt; stir into the bread cubes until evenly distributed. Spread the mixture into the prepared dish.
3. 3 Bake in the preheated oven until crisp on top, 45 to 60 minutes.

By DAELAYNA

Ingredients

• ✓ sourdough bread
• honey mustard
• ham
• mozzarella cheese
• parmesan cheese
• egg
• milk
• nutmeg
• butter

Instructions

1. 1 Spread one side of 4 bread slices with mustard. Top remaining 4 slices with ham. Combine mozzarella and Parmesan cheeses and mix together; sprinkle mixture evenly over ham and close sandwiches, mustard side down.
2. 2 In a shallow dish or bowl combine the eggs, milk and nutmeg and mix well. Melt butter in a large skillet or on a griddle over medium heat. Dip each sandwich in egg mixture, turning to coat. Let excess egg mixture drip into dish or bowl, and place sandwiches in hot skillet. Cook until golden brown and cheese is melted.

By Sara G

Ingredients

• ✓ sourdough bread
• coleslaw mix
• bean sprout
• margarine
• honey mustard
• havarti cheese

Instructions

1. 1 In a medium bowl, toss together the coleslaw mix and bean sprouts.
2. 2 Spread one side of each bread slice with margarine. Spread opposite side of 4 slices with honey mustard. Layer the honey mustard side of the 4 bread slices with the coleslaw mixture and cheese. Top with remaining 4 bread slices, margarine side out.
3. 3 In a large skillet over medium heat, cook the sandwiches about 2 minutes on each side, until the cheese has melted and the bread is golden brown.

By COURTNEYSUNSHINE

Ingredients

• ✓ sourdough bread
• mayonnaise
• parmesan cheese
• cheddar cheese
• jack cheese
• green onion
• garlic
• cayenne pepper

Instructions

1. 1 Spread 1/2 teaspoon mayonnaise onto 1 side of each slice of bread. Sprinkle 1 tablespoon Parmesan cheese over mayonnaise layer, pressing cheese firmly into the bread.
2. 2 Combine remaining mayonnaise, Cheddar cheese, Jack cheese, green onion, garlic, and cayenne pepper in a bowl.
3. 3 Flip 1 bread slice over so the Parmesan layer is facing down, and spread Cheddar cheese mixture onto the bread. Top the Cheddar cheese mixture layer with the other slice of bread, so the Parmesan is on the outside of the sandwich. Cut sandwich into 4 equal slices.
4. 4 Heat a nonstick pan over medium heat; turn heat down to medium-low. Place sandwich sticks in the skillet and cook until golden brown and cheese is softly melted, 2 to 3 minutes per side.

By Culinary Envy

Ingredients

• ✓ sourdough bread
• mayonnaise
• feta cheese
• lemon zest
• tomato
• salt
• black pepper
• olive oil

Instructions

1. 1 Stir mayonnaise, feta cheese, and lemon zest together in a small bowl until well blended. Spread feta mixture evenly over bread slices.
2. 2 Top 2 slices of the bread evenly with tomato slices and sprinkle with salt and pepper. Top tomatoes with remaining bread slices, feta-side down. Brush both sides of the sandwich evenly with olive oil.
3. 3 Heat a large skillet over medium heat. Cook sandwiches in the hot skillet until golden brown on the first side, about 3 minutes. Flip and cook on the other side until golden and toasted, about 3 minutes more. Serve immediately.

By NicoleMcmom

Ingredients

• ✓ sourdough bread
• white vinegar
• salt
• egg
• balsamic vinegar
• garlic powder
• black pepper
• salmon

Instructions

1. 1 Fill a large saucepan with water, 1 1/2 inches below the rim. Put the pan on the stove over high heat until it reaches about 190 degrees F (88 degrees C) or until you start to see bubbles at the bottom of the pan. Pour white vinegar and salt into the water and stir to distribute. Reduce heat to medium-low.
2. 2 Crack egg into a custard cup. Carefully place the custard cup into the water and slowly tilt until egg is fully submerged, being careful egg does not fall into the water. Set a timer for 6 minutes and keep an eye on the egg as it cooks.
3. 3 Meanwhile, heat a large skillet over medium heat. Pour balsamic vinegar onto a flat plate and lay 1 piece of bread in the vinegar until coated. Repeat to coat the remaining piece. Place both pieces, vinegar-side down, in the hot skillet and cook until slightly charred, 3 to 5 minutes. Remove from the heat.
4. 4 Remove 1 piece bread to a plate, vinegar-side up. Top with garlic powder, pepper, and salmon. Carefully remove poached egg with a slotted spoon and place on top of smoked salmon. Top with remaining piece of bread, vinegar-side down.

By Mel

Ingredients

• ✓ sourdough bread
• butter
• parmigiano-reggiano cheese
• bacon
• cheddar cheese

Instructions

1. 1 Mash together butter and Parmesan cheese in a small bowl until evenly blended.
2. 2 Make sandwiches by placing two slices of bacon and one slice of Cheddar cheese on half of the bread slices. Top with the remaining slices of bread.
3. 3 Heat a large skillet over medium heat. Spread some of the butter mixture on the top of each sandwich. Place sandwiches butter side down in the skillet. Spread the remaining butter mixture on the other sides. Cook until golden brown on each side, about 3 minutes per side.
4. 4 To serve, cut in half diagonally.

By nevadamommy

Ingredients

• ✓ sourdough bread
• butter
• apple
• brown sugar
• cinnamon
• pecan
• butter
• brie cheese
• cinnamon

Instructions

1. 1 Melt 3 tablespoons of butter in a large skillet over medium heat. Add the apples; cook and stir until tender, 7 to 8 minutes. Stir in the brown sugar, 1 teaspoon of cinnamon and pecans and continue to cook for 1 to 2 minutes longer. Remove from the heat and set aside.
2. 2 Preheat the oven's broiler.
3. 3 Cut the slices of bread in half if they are very large and toast lightly. Spread the remaining butter on to one side of each piece of bread. Place two slices of brie cheese onto the unbuttered side of each piece of bread. Top with a generous scoop of the apple mixture. Place the open face sandwiches onto a baking sheet.
4. 4 Broil until the cheese has melted, about 1 minute. Sprinkle with additional cinnamon if desired.

By Jenn Harmon Jones

Ingredients

• ✓ sourdough bread
• ham
• cream cheese
• pineapple
• provolone cheese
• swiss cheese
• egg
• milk
• white sugar
• butter
• vegetable oil

Instructions

1. 1 Spread cream cheese on two slices of bread. Layer 2 slices of ham, 2 tablespoons of pineapple, and one slice of cheese over the cream cheese. Then top each sandwich with one more slice of bread. Cut off crusts.
2. 2 In a shallow bowl, whisk together eggs, milk and sugar. Briefly dip both sides of sandwiches in egg mixture.
3. 3 Heat butter and oil in a large skillet over medium heat. Place sandwiches in skillet, and fry on each side until golden brown and cheese is melted, about 5 minutes per side. Drain on paper towels and cool for 3 minutes before serving.

By brianad

Ingredients

• ✓ sourdough bread
• butter
• egg
• dijon mustard
• avocado
• parmesan cheese

Instructions

1. 1 Melt butter in a skillet over medium heat. Add eggs and cook until whites are mostly firm. Break yolks and continue cooking until eggs are set and no longer runny, 2 to 3 more minutes.
2. 2 Spread one side of toasted sourdough with Dijon mustard. Arrange avocado slices on bread and top with cooked eggs. Sprinkle with Parmesan cheese.

By Britty

Ingredients

• ✓ sourdough bread
• butter
• grilled chicken strip
• bacon
• mozzarella cheese
• avocado
• tomato
• basil pesto

Instructions

1. 1 Heat a panini grill on the highest setting. Brush 2 pieces of bread with butter. Assemble panini with chicken, bacon, and mozzarella. Lower panini press. Cook until bread is golden and cheese is melted, about 5 minutes.
2. 2 Carefully separate bread and add in some sliced avocado, tomato, and pesto. Repeat above steps for additional panini sandwiches.
3. 3 Reassemble sandwiches and cut in half. Serve immediately.

By thedailygourmet

Ingredients

• ✓ sourdough bread
• butter
• cooking spray
• elbow macaroni
• cheddar cheese
• smoked gouda cheese
• butter
• milk
• cornstarch
• half and half
• salt
• white pepper
• paprika

Instructions

1. 1 Melt 1 tablespoon butter on a griddle over medium-high heat. Add bread and cook until toasted, 1 to 2 minutes per side. Set aside to cool.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
3. 3 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large bowl.
4. 4 Place cooled toast in a resealable bag and slowly crush with the bottom of a saucepan or a rolling pin. Set bread crumbs aside.
5. 5 Mix Cheddar and Gouda cheeses together and divide into 4 equal piles.
6. 6 Melt 1/2 cup butter in a saucepan over medium heat.
7. 7 While butter is melting, whisk 1 cup milk and cornstarch together in a bowl until cornstarch has dissolved. Add milk-cornstarch mixture to the melted butter. Gradually mix in remaining 1/2 cup milk and half-and-half. Cook, whisking continuously, until mixture thickens to the consistency of a milkshake, 3 to 5 minutes. Add 2 piles of cheese, one at a time, whisking after each addition until cheese has completely melted.
8. 8 Pour cheese sauce over cooked macaroni and mix to coat. Transfer 1/2 of the mac and cheese mixture to the reserved baking pan and spread evenly. Sprinkle 1 pile of cheese over top. Evenly distribute the rest of the mac and cheese mixture into the pan, sprinkle with remaining cheese, and top with reserved breadcrumbs.
9. 9 Bake in the preheated oven until golden and bubbly, 15 to 20 minutes.

By David Mattey

Ingredients

• ✓ sourdough bread
• green onion
• mayonnaise
• salsa
• turkey
• pepper jack cheese
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together green onions, mayonnaise, and salsa in a small bowl until well combined.
3. 3 Spread sauce over each bread slice. Layer turkey and pepper Jack cheese on 4 bread slices. Top with remaining bread slices to make 4 sandwiches.
4. 4 Melt 2 tablespoons butter in a large skillet over medium heat. Fry sandwiches in hot butter until bottoms are lightly toasted. Add remaining butter to the skillet, then flip sandwiches over. Cook until browned on the other side and cheese is melted.

By Mom22GreatKids

Ingredients

• ✓ sourdough bread
• albacore tuna
• mayonnaise
• balsamic vinegar
• onion
• dill pickle
• american cheese

Instructions

1. 1 Combine tuna, mayonnaise, balsamic vinegar, onion, and dill pickle in a bowl.
2. 2 Spread tuna mixture over 2 slices bread. Top with American cheese and remaining 2 slices bread.
3. 3 Preheat a panini press according to manufacturer's instructions.
4. 4 Cook in the preheated panini press until bread crispy and cheese melted, 3 to 4 minutes.

By Michele

Ingredients

• ✓ sourdough bread
• egg
• cornmeal
• green tomato
• cooking oil
• butter
• tomato
• pepperjack cheese
• jalapeno pepper

Instructions

1. 1 Beat egg in a bowl; place cornmeal in a separate bowl. Dip green tomato slices into beaten egg, letting excess drip off. Press into cornmeal to coat both sides; shake off excess. Place coated green tomato slices, unstacked, onto a plate.
2. 2 Heat oil in a large skillet over medium heat until hot; add coated green tomato slices. Cook until golden brown, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate to drain. Wipe out the skillet with a paper towel; place over medium heat.
3. 3 Spread butter onto one side of each bread slice. Place 2 bread slices into the skillet, butter-sides-down. Stack 3 slices fried green tomato, 3 slices red tomato, 1 slice pepper Jack cheese, and 1 tablespoon jalapeño slices onto each bread slice in the skillet. Top with remaining 2 bread slices, butter-sides-up. Cook until bottom is golden. Flip sandwiches; cook until golden brown on other side.

By JUMAHA

Ingredients

• ✓ sourdough bread
• lettuce
• tomato
• onion
• dill pickle
• butter
• olive oil
• pickle juice
• mustard
• ketchup
• grill seasoning
• ground beef
• grill seasoning
• american cheese

Instructions

1. 1 Combine lettuce, tomato, onion, and pickle slices in a large bowl for salad. Set aside
2. 2 Heat butter in a large skillet and toss bread cubes in until lightly browned, 2 to 3 minutes.
3. 3 Combine olive oil, pickle juice, mustard, ketchup, and grill seasoning in a lidded jar for dressing. Close and shake until well combined. Set aside.
4. 4 Heat a large skillet over medium-high heat. Season ground beef with grill seasoning and add to the hot skillet. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cheese and stir into the beef until melted.
5. 5 Toss salad with the dressing just before serving. Put salad on plates and top with ground beef mixture and croutons.

By ByMarce