AuthorRetroRuth
From Farm Journal Magazine, October 1966
Tested Recipe!
[cooked-sharing]
1 long loaf French bread or 4 long Italian rolls
Butter or Margarine
¾ pound ground beef
½ cup grated Parmesan cheese
½ tsp dried oregano
1 tsp salt
⅛ tsp pepper
1 ½ tbsp minced onion
9 oz tomato paste
¼ cup sliced olives
2 ripe tomatoes
8 slices processed cheese
1
Cut bread loaf or rolls in halves, lengthwise. Spread with butter.
2
Combine beef, Parmesan cheese, seasonings, onion, tomato paste, and olives. Spread mixture on cut sides of bread loaf or rolls.
3
Place unwrapped loaves or servings, meat side up, on cookie sheet. Top with tomato slices.
4
Bake in moderate oven (350°) for 20 minutes. Remove from oven; top with cheese slices. Return to oven until cheese is melted, about 5 minutes.
Yield: 8 to 10 servings.
Ingredients
1 long loaf French bread or 4 long Italian rolls
Butter or Margarine
¾ pound ground beef
½ cup grated Parmesan cheese
½ tsp dried oregano
1 tsp salt
⅛ tsp pepper
1 ½ tbsp minced onion
9 oz tomato paste
¼ cup sliced olives
2 ripe tomatoes
8 slices processed cheese
