Quick Cassoulet Stuffed Bread Melts Recipe

Name: Quick Cassoulet Stuffed Bread Melts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 baguette (day-old is fine); 1/2 pound sausage (choose from andouille, chorizo, Italian bulk hot or sweet, kielbasa); 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 1 carrot, chopped; 1 small yellow onion, chopped; 2 large garlic cloves, chopped; 1 bay leaf; 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves (a couple of sprigs); 1 can small white beans or cannellini, rinsed and drained; Salt and freshly ground black pepper; 1/2 cup white wine or chicken stock; 4 slices deli Swiss cheese or thinly sliced Cheddar, Fontina, Gouda, or Gruyere; A handful of chopped fresh flat-leaf parsley

Servings: persons

1 baguette (day-old is fine)
1/2 pound sausage (choose from andouille, chorizo, Italian bulk hot or sweet, kielbasa)
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
1 carrot, chopped
1 small yellow onion, chopped
2 large garlic cloves, chopped
1 bay leaf
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves (a couple of sprigs)
1 can small white beans or cannellini, rinsed and drained
Salt and freshly ground black pepper
1/2 cup white wine or chicken stock
4 slices deli Swiss cheese or thinly sliced Cheddar, Fontina, Gouda, or Gruyere
A handful of chopped fresh flat-leaf parsley

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

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 baguette (day-old is fine), 1/2 pound sausage (choose from andouille, chorizo, Italian bulk hot or sweet, kielbasa), 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan), 1 carrot, chopped, and more.

Yes, Quick Cassoulet Stuffed Bread Melts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Quick Cassoulet Stuffed Bread Melts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions