Being able to make meals a little in advance is a real plus in my little galley.  When it comes times to eat most of the prep mess has been cleaned up and I can kind of pretend that someone else has prepared it for me…kind of.  I live a lot in my imaginary world.

These yummy stuffed breads are such a meal. Prep, wrap and clean-up and when the time comes just pop them on the barbecue.  They make great camping meals and take-alongs for picnics too.

STUFFED CHIABATTA

what you will need

2 small chiabatta loaves (about 8″ each)

1 lb lean ground beef

2 tbsp cooking oil

1/4 cup minced onion

1/4 cup chopped celery

1/2 cup chopped fresh parsley

1 can condensed cream of mushroom soup (or make your own, it’s really easy.  My recipe here)

1 tbsp Worcestershire sauce

salt and pepper to taste

1 cup shredded cheddar

foil for wrapping

putting it together

Slice bread in half lengthwise

Scoop out the centres of each half and set pieces of bread aside.

Heat oil in fry pan and brown meat.

Add onion and celery and continue sautéing until celery is cooked.

Add parsley, mushroom soup and seasonings.

Add bits of reserved bread into the meat mixture and stir to combine.

Place bread halves on foil.

Divide beef mixture evenly over 2 halves.

Top with cheese.

Top with second half of bread and wrap loosely in foil.

Place on heated barbecue grill or in 350 ° oven for about 10-15 minutes to give the cheese time to melt.

Let sit for about 5 minutes then slice and serve.

inspired by  Life in the Lofthouse