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Prepare the bread -- I like to take a nice baguette and cut in half lengthwise.
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Then hollow out a bit by removing some of the inside breading.
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Not all just to make room for the stuffing or filling.
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Don't throw away the filling -- put in a baggie and freeze.
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Pull out any time and use for a stuffing.
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Makes perfect additions to meatloaf, meatballs, soup, pastas or salads.
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Brush the inside of the bread with olive oil and bake cut side down or you can grill just for 5-7 minutes to lightly brown.
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Just so the filling doesn't get the bread soggy.
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Not long.
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Filling -- Now this is my Greek one.
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But use your favorite.
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I like to add just a little of the oil that comes with the sundried tomatoes in the pan to start the dish, but olive oil or any oil work just fine.
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Diced tomatoes and cook just a minute.
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Now add the spinach, onion, and olives and cook until well combined.
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DONE!
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Stuff -- Just take your filling and stuff the bread.
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MY SECRET!
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-- always layer a small amount of whatever cheese you are using on the bottom and then top with your filling.
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Then top with cheese.
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This keeps the top and bottom of the bread from getting soggy.
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Once wrapped in foil and cooked you will have toasty tops and bottoms, NOT soggy ones.
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Works wonderful.
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I break up the feta and put on the bottom, add the filling.
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I do try to not add any of the liquid, top with cheese and then the top bread.
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Wrap the bread in foil and cook either on the grill 15-20 minutes -- or cook in the oven on 425 for 15-20 minutes as well.
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Make sure you turn it over 1 time during cooking to melt the cheese on the other side.
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NOTE: If it is a hot grill try to cook on a cooler portion of the grill.
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Just enjoy it.
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This goes with anything.
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Steak, pork, chicken or seafood.
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Besides -- your friends will never want garlic bread again!
