Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Cooked meat or poultry
- diced or sliced
2 Long loaves French bread
-=OR=- Italian bread
8 Bacon rashers
1/4 c Olive oil
1 md Onion
- peeled thinly sliced
4 sl Brie cheese, 2 oz each

DEFROST COOKED MEAT, if necessary. Cut the ends off the bread and cut
each loaf in half the short way. Remove the center of the bread.
(Save the white centers for breadcrumbs.) Set the hollow loaves
aside. Arrange the bacon in a large skillet or fry pan and place over
medium heat. Cook, turning once, until crisp. Remove the bacon, drain
on paper towels and discard the fat in the pan. Replace the pan on
the stove, add 2 tablespoons oil and the onions. Cover and cook until
soft, about 7 minutes. Uncover, increase heat to high and cook,
stirring often until onions begin to dry out and turn a light golden
color, another 10 minutes or so. Remove from the heat, scrape the
onions into a bowl and set aside. Stuff a cheese slice and a bacon
rasher in each loaf of bread. Using the handle of a large wooden
spoon, stuff in the meat and onions. Choose a skillet or roasting pan
large enough to hold 4 sandwiches and choose a flat cover that is
smaller than the pan. Heat half the remaining oil over low heat,
place the sandwiches in the skillet with the cover on top of the
sandwiches. Place a 2-pound weight on the cover and cook for about 5
minutes. Remove the cover, turn the sandwiches and add the remaining
oil. Replace the cover and press down with the weights. Cook another
5 minutes. Remove the sandwiches from the heat and keep warm in a
250F oven while you cook the remaining 2 sandwiches. To serve, cut
each sandwich in half, then diagonally cut each half into triangular
pieces.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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