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1
Preheat the oven to 200F.
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2
Crisp the bread in the low oven, remove, and split lengthwise.
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3
Hollow it out and cut each half in half again across, making 4 bread boats.
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4
Switch the broiler on and place a rack 8 inches or so from the heat.
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5
If you are using cooked sausage, finely chop it.
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6
For raw Italian, cut open a couple of links.
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7
Heat a large nonstick skillet over medium-high heat.
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8
Add the EVOO and the sausage; brown cooked sausage for 2 minutes, and brown and break up raw sausage into small bits, 5 minutes.
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9
Add the carrots, onions, garlic, bay leaf, and thyme and cook for 5 minutes more.
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10
Add the beans and stir to combine.
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11
Season the quick cassoulet with salt and pepper.
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12
Deglaze the pan with the wine or stock, scraping up the good bits.
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13
Reduce the heat to low and simmer over very low heat for 2 to 3 minutes to combine the flavors.
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14
If the mixture sticks at all, add a bit more wine or stock, but do not make the mixture wet.
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15
It should be starchy and thick.
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16
Fill the bread boats with the cassoulet.
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17
Top with cheese, folding the slices to fit.
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18
Melt the cheese under the broiler and garnish each open-face stuffed sandwich with a little parsley.
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19
Serve with a fork and knife.
