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Ingredients

• ✓ bread
• all-purpose flour
• salt
• black pepper
• paprika
• garlic powder
• onion powder
• beef short rib
• olive oil
• butter
• sweet onion
• beef broth
• sherry
• thyme
• gruyere cheese

Instructions

1. 1 Mix together flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in seasoned flour mixture. Reserve 3 tablespoons leftover seasoned flour.
2. 2 Heat olive oil in a large pot over medium-high heat. Cook beef ribs in hot oil until browned, 3 to 5 minutes per side. Remove ribs and set aside.
3. 3 Reduce heat to medium and melt butter in the pot. Cook and stir sweet onions in butter until soft and slightly browned, about 15 minutes; reduce heat if onions begin to burn.
4. 4 Stir 3 tablespoons reserved seasoned flour into onions. Cook and stir for 10 minutes. Pour in beef broth and sherry; bring to a boil, stirring constantly, until soup is slightly thickened. Season with salt and black pepper.
5. 5 Strip leaves from thyme sprigs and add leaves to soup. Return short ribs to the pot, reduce heat to low, and simmer until ribs are tender, about 2 1/2 hours. Stir soup every hour or so.
6. 6 Preheat the oven broiler.
7. 7 Ladle soup into oven-safe soup crocks. Carefully place a short rib into each crock. Top each soup with 2 slices French bread and sprinkle about 1/4 cup Gruyère cheese over each crock.
8. 8 Place crocks under the preheated broiler until cheese is browned and bubbling, 2 to 3 minutes.

By dbsgeek

Ingredients

• ✓ bread
• paprika
• asiago cheese
• gruyere cheese
• black pepper
• salt
• balsamic vinegar
• bay leaf
• thyme
• parsley
• worcestershire sauce
• red wine
• beef broth
• chicken broth
• salt
• sweet onion
• red onion
• butter

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Stir in red onions, sweet onions, and salt. Cook, stirring frequently, until onions are caramelized and almost syrupy, about 35 minutes.
2. 2 Stir in chicken broth, beef broth, red wine, and Worcestershire sauce. Bundle parsley, thyme, and bay leaf with kitchen twine; add to the pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard herb bundle. Reduce heat to low; stir in vinegar and season with salt and pepper. Cover soup and keep warm over low heat while you prepare the toast.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet and broil, turning once, until well toasted on both sides, about 3 minutes. Remove from heat; do not turn off the broiler.
4. 4 Arrange 4 large oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice of toasted bread, 2 slices Gruyère cheese, and 1/4 of the Asiago cheese. Sprinkle a little bit of paprika over the top of each one.
5. 5 Cook under the hot broiler until bubbly and golden brown, about 5 minutes. Cheese will cascade over the sides of the crock and form a beautifully melted crusty seal as it melts.
6. 6 Serve hot and enjoy!

By Jersey Tomato

Ingredients

• ✓ bread
• parsley
• canola oil
• potato starch
• red wine
• black pepper
• salt
• thyme
• bay leaf
• red wine
• garlic
• onion
• mushroom
• white sugar
• olive oil
• water
• onion
• chicken

Instructions

1. 1 Cut wings from the chicken, cutting at the joints into 3 pieces. Cut the remaining chicken into 4 pieces, 2 breasts and 2 legs. Remove skin and bones from the breasts. Set breasts aside with the 4 meatier wing pieces.
2. 2 Pull of skin from the chicken legs and remove tips from the drumsticks. Cut down each side of the thigh bone and slide your knife under the bone to separate meat from it. Holding the thigh bone, cut all around the joint at the knee and pull out the bones. Add the legs to the breasts and wings.
3. 3 Combine pearl onions, water, 1 tablespoon olive oil, and sugar in a large saucepan; bring to a boil and cook until water is evaporated and onions begin to fry, 2 to 4 minutes. Continue cooking and stirring, shaking the pan occasionally, until onions are lightly browned and glazed on all sides, 5 to 7 minutes. Add mushrooms; cook and stir for 1 minute. Remove from heat and cover.
4. 4 Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat; add chicken wings and cook, stirring frequently, until lightly browned on all sides, 2 to 3 minutes. Add the legs; cook and stir until browned, 2 to 3 minutes per side. Add breasts; cook and stir until browned, 2 minutes per side. Transfer chicken pieces to a plate.
5. 5 Preheat oven to 400 degrees F (200 degrees C).
6. 6 Place onion in the same skillet used for the chicken; cook and stir for 1 minute. Add garlic; cook until fragrant, about 10 seconds. Add 1 1/2 cups red wine, bay leaves, thyme, salt, and pepper; bring to a boil. Return legs and wings to the skillet; cover and simmer gently for 5 minutes. Add chicken breasts and simmer gently until chicken is no longer pink in the center, about 6 minutes.
7. 7 Stir 2 tablespoons red wine and potato starch together in a bowl until dissolved; stir into chicken mixture until sauce is thickened, 2 to 3 minutes. Add pearl onions and mushrooms with their juices; keep warm.
8. 8 Cut each slice of bread diagonally in half to form 2 triangles. Trim each triangle into a heart shape. Spread canola oil onto a baking sheet and press bread hearts into the oil so they are moistened on both sides.
9. 9 Bake in the preheated oven until croutons are browned, 8 to 10 minutes.
10. 10 Dip the tip of each crouton into the sauce; press into parsley until coated.
11. 11 Cut chicken breasts and legs in half. Serve 1 breast piece, 1 drumstick or thigh, and 1 wing per person with 2 croutons and spoonfuls of sauce and vegetables. Sprinkle remaining parsley over chicken.

By Jacques Pepin

Ingredients

• ✓ bread
• gruyere cheese
• basil and garlic-flavored olive oil
• hot pepper sauce
• sherry
• white wine
• thyme
• parsley
• garlic powder
• paprika
• herbes de provence
• flour
• garlic
• onion
• butter
• thyme
• black pepper
• salt
• bay leaf
• celery
• carrot
• onion
• parsnip
• beef short rib
• water

Instructions

1. 1 Place water, beef ribs, parsnips, onions, carrots, celery, bay leaves, 1 teaspoon salt, 1 teaspoon black pepper, and 1 tablespoon fresh thyme into a large soup pot over medium heat; bring to a boil. Reduce heat to a simmer and cook, skimming and discarding foam that forms on top of broth, until broth is a rich brown color, 5 to 6 hours. (Broth may also be made in a slow cooker.) Strain broth, discard ribs and vegetables, and refrigerate extra broth.
2. 2 Melt butter in a large heavy skillet or cast iron pan over medium-low heat. Cook onions and garlic until caramelized and brown, about 30 minutes.
3. 3 Mix flour, herbes de Provence, paprika, and garlic powder together in a bowl; sprinkle over browned onions. Cook and stir 5 minutes; season with salt and black pepper. Stir in parsley and 1 teaspoon thyme.
4. 4 Pour in 4 cups beef broth, white wine, sherry, and hot pepper sauce; simmer until flavors have blended and soup has thickened, about 15 minutes. (More time doesn't hurt.)
5. 5 Preheat the oven broiler about 15 minutes before serving time. Place a rack about 6 inches from the heat source.
6. 6 Brush slices of French bread with flavored olive oil. Toast under the preheated broiler until well-browned on each side, 1 to 2 minutes per side. Ladle soup into oven-proof soup bowls; place a toasted bread slice on top of each bowl. Sprinkle each bread slice evenly with Gruyère cheese.
7. 7 Place the filled soup bowls under the broiler until cheese is melted, bubbly, and browned, 2 to 4 minutes.

By Lolobug

Ingredients

• ✓ bread
• butter
• cheddar cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Butter one side of 9 slices of bread, and place butter-side down on a baking sheet. Arrange cheese on each slice of bread. Spread butter on 9 remaining slices of bread, and place them buttered-side up on top of the cheese.
3. 3 Bake in the preheated oven for 6 to 8 minutes. Flip the sandwiches, and bake an additional 6 to 8 minutes, or until golden brown.

By Michelle

Ingredients

• ✓ bread
• butter
• salt
• black pepper

Instructions

1. 1 Preheat grill to medium.
2. 2 Slice loaf lengthwise without cutting completely through the bread. Spread half of the butter on inside surfaces; season with salt and pepper. Coat the outside of the bread with remaining butter; season with salt and pepper.
3. 3 Place loaf cut-side down on the grill; toast until browned, checking often, 3 to 5 minutes. Close loaf using tongs. Grill surface until crispy, checking often, 3 to 5 minutes per side.
4. 4 Transfer loaf to a cutting board using tongs; slice into 10 diagonal slices.

By FrackFamily5 CACT

Ingredients

• ✓ bread
• luncheon meat
• barbecue sauce
• coleslaw

Instructions

1. 1 Slice the lunch meat into thin slices. Combine the sliced lunch meat and barbeque sauce in a large skillet over medium heat. Cook until heated through. Spoon meat and sauce onto the bottom halves of the toasted bread. Top with coleslaw, and then the other half of the pieces of bread.

By Domestic Goddess

Ingredients

• ✓ bread
• sweet onion
• tuna
• mozzarella cheese
• mayonnaise

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a mixing bowl, combine sweet onion, drained tuna, mozzarella, and mayonnaise. Mix thoroughly.
3. 3 Spread tuna mixture on slices of French bread to form a sandwich. Place sandwiches on a cookie sheet.
4. 4 Bake in a preheated oven for 10 minutes.

By P Kelly

Ingredients

• ✓ bread
• parmesan cheese
• oregano
• basil
• garlic
• parmesan cheese
• vegetable oil
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place bread into a food processor and blend until crumbled. Transfer bread crumbs to a shallow bowl. Add 1 cup Parmesan cheese, oregano, basil, and garlic; stir to combine.
3. 3 Press chicken breast halves into bread crumb mixture until coated; arrange on a large baking dish. Drizzle chicken with vegetable oil and sprinkle with remaining 1/2 cup Parmesan cheese.
4. 4 Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By mxDOc

Ingredients

• ✓ bread
• bacon
• mayonnaise
• lettuce
• turkey breast
• tomato

Instructions

1. 1 Place bacon in a heavy skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
2. 2 Spread each slice of bread with mayonnaise. On one slice of toast, place the turkey and lettuce. Cover with a slice of toast, then the bacon and tomato. Top with last slice of toast.

By LORRAINEWINKEL

Ingredients

• ✓ bread
• spread
• mixed herbs
• garlic powder

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine all ingredients except bread in small bowl. Arrange bread on baking sheet; spread with herb mixture.
3. 3 Broil until golden, about 2 minutes.

By Country Crock

Ingredients

• ✓ bread
• butter
• scallion
• parsley
• garlic
• salmon
• cucumber
• lemon

Instructions

1. 1 Toast bread slices in a toaster until golden and crispy, 1 to 2 minutes.
2. 2 Combine butter, scallion, parsley, and garlic in a small bowl.
3. 3 Spread each piece of bread with 1/2 tablespoon of herbed butter mixture. Layer with 2 slices of smoked salmon, followed by cucumber. Top with a squeeze of lemon juice. Cut on an angle and serve immediately.

By Hugatunity

Ingredients

• ✓ bread
• pork sausage
• onion
• cheddar cheese
• egg
• milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a skillet, brown the sausage, drain and place in a square casserole dish. Cover top of sausage with onion slices. Cover top of onion with cheese. Place 4 slices of bread on top of the cheese. Bread should fit exactly to cover top of the dish.
3. 3 Mix eggs and milk in a bowl and slowly pour over top of bread, mixture should fill dish almost to the top.
4. 4 Bake in a preheated oven for 45 minutes.

By Jerry and Kathy Rousey

Ingredients

• ✓ bread
• butter
• margarine
• swiss cheese
• ham
• pineapple

Instructions

1. 1 Heat a large skillet over medium-high heat. Spread butter onto one side of each slice of bread. Place up to 4 of the slices of bread, butter side down in the skillet. Top each piece with one slice of cheese, two slices of ham, and about 2 tablespoons of the crushed pineapple. Place remaining slices of bread on top with the butter side up. When the bottom of the sandwich is golden brown, flip sandwiches, and cook until browned on the other side, about 1 minute. Repeat steps with remaining ingredients if all four sandwiches do not fit in your skillet.

By tball

Ingredients

• ✓ bread
• cream cheese
• mayonnaise
• colby monterey jack cheese
• garlic salt
• butter

Instructions

1. 1 In a medium bowl, combine cream cheese, mayonnaise, shredded cheese and garlic salt. Beat until smooth.
2. 2 Preheat a large skillet over medium heat. Spread cheese mixture on 4 slices of bread, then top with the other 4 bread slices. Lightly butter both sides of each sandwich. Place sandwiches in skillet, and grill until golden brown on both sides, about 4 minutes per side.

By Sarah Gretzmier

Ingredients

• ✓ bread
• egg
• butter
• sugar
• pineapple
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a mixing bowl, cream together butter and sugar.
3. 3 Add eggs, milk, pineapple and juice, bread cubes, and vanilla. Mix together.
4. 4 Bake in a 2 quart casserole dish for 45 minutes.

By Lynne

Ingredients

• ✓ bread
• onion
• black pepper
• nutmeg
• skim milk
• burger-style crumble
• butter
• all-purpose flour
• vegetable broth
• half-and-half

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a large bowl combine bread crumbs, onion, pepper, nutmeg and milk. Stir in burger-style crumbles until well blended. Form into 1 1/2 balls.
3. 3 In a large skillet over medium heat, brown the 'meat' balls in butter. Remove with a slotted spoon and place in a 2 quart casserole dish.
4. 4 Whisk flour into drippings in skillet; cook until bubbly, stirring constantly. Stir in broth and cream and continue cooking, stirring, until sauce thickens and boils, about 1 minute. Pour over 'meat' balls .
5. 5 Bake in preheated oven for 30 minutes.

By COURTNEYSUNSHINE

Ingredients

• ✓ bread
• mayonnaise
• garlic
• parmesan cheese
• cheddar cheese
• half-and-half
• paprika

Instructions

1. 1 Preheat grill for medium heat.
2. 2 In a medium bowl, mix the mayonnaise, garlic, and Parmesan cheese. In a saucepan over medium-low heat, mix the Cheddar cheese, half-and-half, and paprika. Stir constantly until melted and smooth. Pour into the bowl with mayonnaise mixture, stirring until well blended.
3. 3 Place the French bread on the grill cut side down, and let it toast for a few minutes. Remove from the grill, and spread the cheese mixture on each side. Place the halves back together, and wrap the loaf in aluminum foil. Return to the grill for about 15 minutes, turning occasionally, until the loaf is heated through and the cheese mixture is hot.

By Kimber

Ingredients

• ✓ bread
• butter
• onion
• celery
• poultry seasoning
• mushroom
• egg
• chicken stock

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish.
2. 2 In a saute pan, cook onion and celery in butter until soft.
3. 3 In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.

By Christine L

Ingredients

• ✓ bread
• bacon
• lettuce
• tomato
• mayonnaise

Instructions

1. 1 Gather all ingredients.
2. 2 Cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate.
3. 3 Arrange cooked bacon, lettuce, and tomato slices on one slice of bread. Spread mayonnaise on the other slice of bread.
4. 4 Close to make a sandwich.

By MOTTSBELA

Ingredients

• ✓ bread
• salmon fillet
• greek yogurt
• salt
• dill weed
• butter
• jalapeno pepper jelly

Instructions

1. 1 Blend salmon, Greek yogurt, salt, and dill weed together in a food processor until creamy and smooth. Refrigerate pate until set, at least 1 hour.
2. 2 Butter each slice of bread and toast in the toaster oven, about 4 minutes. Spread salmon pate over bread; spread pepper jelly on top.

By George Bacon Jr

Ingredients

• ✓ bread
• sugar
• butter
• egg
• pineapple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat sugar and butter together in a medium bowl; beat in eggs. Add pineapple and bread crumbs; transfer mixture to a 10-inch pie plate or baking dish.
3. 3 Bake in the preheated oven until brown, 45 to 60 minutes.

By Betty Harvey

Ingredients

• ✓ bread
• artichoke heart
• parmesan cheese
• mayonnaise
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine artichoke hearts, Parmesan cheese, mayonnaise, and garlic in a bowl; spread evenly over bread halves. Transfer bread to a baking sheet.
3. 3 Bake in the preheated oven until artichoke spread is hot and bubbling, about 20 minutes.

By cmccreight

Ingredients

• ✓ bread
• butter
• fig
• shiitake mushroom
• havarti cheese
• cheddar cheese
• colby jack cheese

Instructions

1. 1 Preheat pan to medium-high heat and spread butter evenly across.
2. 2 Cut figs and mushrooms into smaller pieces and saute in the pan, 3 to 5 minutes.
3. 3 Layer six slices of cheese onto one slice of hearth bread with 1/2 cup figs and 1/2 cup shiitake mushrooms. Layer remaining cheese, figs, and mushrooms onto another slice. Cover each sandwich with remaining bread and toast in the pan, allowing the cheese to melt, 2 to 3 minutes per side.
4. 4 Cut sandwiches in half and serve.

By Dietz Watson

Ingredients

• ✓ bread
• ground beef
• onion
• chili sauce
• brown sugar
• water
• butter
• american cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef and minced in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Add chili sauce and brown sugar. Rinse chili sauce jar with water to get the remnants of the sauce; add to the beef mixture. Stir, reduce heat, and simmer for 10 to 15 minutes. Remove from the heat.
3. 3 Butter one side of 2 slices of bread. Place one slice, butter-side down, in a new skillet over medium heat. Layer with 1 slice of American cheese, a scoop of Sloppy Joe mixture, another slice of cheese, and the second piece of bread, butter-side up. Cook until sandwich is browned on the bottom and the bottom slice of cheese is melted, 3 to 5 minutes. Flip sandwich over and repeat on the other side. Repeat to assemble and cook remaining sandwiches.

By Sunnydae

Ingredients

• ✓ bread
• ground lamb
• yogurt
• raisin
• cilantro
• garlic
• oregano
• basil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix lamb, bread, yogurt, raisins, cilantro, garlic, oregano, basil, salt, and pepper together in a bowl. Shape into 1-inch balls and place on a greased baking sheet.
3. 3 Bake in the preheated oven until meatballs are browned on the outsides and only slightly pink in the centers, about 20 minutes.

By Spiderwoman77

Ingredients

• ✓ bread
• butter
• sun-dried tomato
• pesto
• garlic
• salt
• black pepper
• provolone cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Combine butter, tomatoes, pesto, garlic, salt, and black pepper in a food processor. Pulse until thoroughly combined and tomatoes are chopped. Scrape into a bowl and stir in 1 cup shredded provolone cheese.
3. 3 Grill bread on the preheated grill until toasted, about 1 1/2 minutes. Spread butter mixture equally onto cut sides of both halves of bread and sprinkle with remaining cheese. Grill bread, cut-side up, over indirect heat with grill covered, until toping melts, 8 to 10 minutes. Let cool slightly; cut into slices using a serrated knife. Serve warm.

By Myra

Ingredients

• ✓ bread
• cream cheese
• dill weed
• garlic
• chicken breast
• butter
• tomato
• lettuce

Instructions

1. 1 Mix cream cheese, 2 teaspoons dill, and 2 tablespoons garlic together in a medium bowl; set aside.
2. 2 Season chicken with remaining garlic and dill.
3. 3 Melt 1 tablespoon butter in a skillet over medium heat. Add chicken and cook until no longer pink in the center and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the pan.
4. 4 Butter one side of each slice of bread with remaining butter. Toast buttered bread in the skillet until golden, about 2 minutes.
5. 5 Remove bread from the skillet. Spread 1/2 of the cream cheese mixture onto the unbuttered sides of 2 bread slices. Top each slice with lettuce, tomato slices, chicken breast, and remaining bread.

By MEEZERGIRL1

Ingredients

• ✓ bread
• pork loin
• apple
• chicken stock
• poultry seasoning
• seasoned salt
• egg
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place a wire rack on top of a baking sheet.
2. 2 Place pork on a work surface and cut into 1/2-inch thickness, starting 1/2 inch from the cutting board and rolling pork open while cutting until entire loin is unrolled onto the work surface. Cover loin with plastic wrap and pound loin into 1/4-inch thickness with a meat mallet.
3. 3 Mix apples, bread, chicken stock, poultry seasoning, seasoned salt, and eggs together in a bowl; spread onto the loin. Roll loin around apple filling, ending with the fat cap on top. Cut stuffed pork loin in half and place on rack.
4. 4 Bake in the preheated oven until pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Chef Hurley Baird

Ingredients

• ✓ bread
• bacon
• mayonnaise
• sour cream
• buffalo wing sauce
• chicken
• pepperjack cheese
• red bell pepper

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C).
2. 2 Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until evenly browned. Drain the bacon slices on a paper towel-lined plate.
3. 3 Combine the mayonnaise, sour cream, and hot sauce in a small bowl. Spread both halves of the bread with the mayonnaise mixture. Place chicken on bottom half of bread; layer bacon and cheese on top of chicken. Fold the top half of the bread over the bottom, and wrap with foil.
4. 4 Bake for 20 to 25 minutes. Add a layer of red pepper slices on top of the bacon and cheese, if desired. Cut into slices, and serve.

By Jeneen Skewes Pylant