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Stuffed Sourdough Sandwiches

 Stuffed Sourdough Sandwiches
“These delicious stuffed sandwiches are easy to put together,” assures Shannon Hansen from Oxnard, California. “Some can be baked as soon as they’re assembled, while the rest can be frozen for a quick dinner later. Sometimes I use cubed sharp cheddar cheese instead of shredded cheese in these sandwiches.”
8 ServingsPrep/Total Time: 30 min.


  • 1-1/2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1/2 cup chopped onion
  • 1 can (15 ounces) tomato sauce
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup chopped fresh mushrooms
  • 2 tablespoons chili powder
  • 2 tablespoons sliced ripe olives
  • 1/4 teaspoon garlic salt
  • 1 cup (4 ounces) shredded cheddar cheese
  • 8 sourdough rolls


  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink; drain. Add the tomato sauce, chilies, mushrooms,
  • chili powder, olives and garlic salt. Bring to a boil. Reduce heat;
  • simmer, uncovered, for 10 minutes or until heated through. Add
  • cheese; cook and stir until melted.
  • Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out
  • bottom of roll, leaving a 1/4-in. shell (discard removed bread or
  • save for another use). Fill each roll with about 1/2 cup meat
  • mixture. Replace bread tops.
  • Individually wrap four sandwiches tightly in foil; freeze for up to 3
  • months. Place remaining sandwiches on a baking sheet. Bake at

2 of 2

Stuffed Sourdough Sandwiches (continued)

Directions (continued)

  • 350° for 10-15 minutes or until heated through.
  • To use frozen sandwiches: Thaw in the refrigerator overnight. Place
  • foil-wrapped sandwiches on baking sheets. Bake at 350° for 20-25
  • minutes or until heated through. Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 336 calories, 14 g fat (7 g saturated fat), 57 mg cholesterol, 811 mg sodium, 29 g carbohydrate, 3 g fiber, 23 g protein.