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–+ servings

Garbage Bread

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A versatile and indulgent loaf packed with vegetables and meat, topped with melty cheese. Perfect for a quick dinner or crowd-pleasing appetizer.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 loaf 1 loaf of bread (a sturdy Italian or French loaf works best)
  • 1 cup 1 cup mixed vegetables: bell peppers, onions, mushrooms (roughly diced)
  • 1/2 pound 1/2 pound cooked meat: sausage, pepperoni, or ham (sliced or chopped)
  • 1 cup 1 cup shredded cheese: mozzarella or cheddar (or a blend)
  • 2 tablespoons 2 tablespoons olive oil
  • 1 teaspoon 1 teaspoon Italian seasoning
  • to taste Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Slice the loaf in half lengthwise. Scoop some of the soft interior out from both halves, leaving a 1/2–3/4-inch shell.
  3. Heat the olive oil in a skillet over medium heat. Add the diced onions, peppers, and mushrooms. Sauté until soft and starting to brown, about 6–8 minutes. Season with a pinch of salt.
  4. Add the cooked meat and Italian seasoning to the pan. Stir until heated through and combined with the vegetables. Taste and adjust salt and pepper.
  5. Spoon the hot vegetable-and-meat mixture into the hollowed bread halves, pressing lightly to pack in the filling. Sprinkle the shredded cheese evenly over the top.
Baking
  1. Place the filled halves on a baking sheet. Bake for 15–20 minutes, or until the cheese is melted, bubbly, and beginning to brown.
  2. Remove from the oven and let cool for 3–5 minutes before slicing into portions.
  3. Serve warm.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 2g

Notes

Store leftovers in the refrigerator wrapped tightly for up to 3 days or freeze for up to 1 month. Reheat in a 350°F (175°C) oven until heated through.
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