Cheeseburger Hoagie Sandwiches

If you're holding out for a hero, wait no more. Boasting the goodness of lean ground beef, these sandwiches are hearty, tasty and an excellent source of protein.


  • 1 package (11 ounces) refrigerated French bread dough
  • 4 slices (3/4 ounce each) American reduced-fat pasteurized process cheese food, divided
  • 12 ounces 95% lean ground beef
  • 1/2 cup chopped onion
  • 1   garlic clove, pressed
  • 1/4 cup ketchup
  • 2 teaspoons yellow mustard
  • 1 cup thinly sliced iceberg lettuce
  • 1   plum tomato, sliced


  1. Preheat oven to 350°F. Place bread dough on Cutting Board; stretch slightly. Cut dough into four equal portions using Bread Knife. Cut three diagonal slits on top of each portion of dough; place seam side down and 3 inches apart on Large Round Stone with Handles. Bake 20-22 minutes or until golden brown. Immediately remove loaves from baking stone to Stackable Cooling Rack.

  2. Cut two slices of the cheese into small pieces. In (10-in.) Skillet, cook and stir beef, onion and garlic pressed with Garlic Press over medium heat 8-10 minutes or until no longer pink, breaking beef into crumbles; drain. Stir in ketchup, mustard and cut-up cheese; stir until cheese is melted. Remove skillet from heat.

  3. Slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open. Fill evenly with beef mixture; place on baking stone. Bake 6-8 minutes or until bread is toasted and meat mixture is heated through; remove from oven.

  4. Cut remaining cheese slices diagonally in half; top each sandwich with one cheese triangle. Top sandwiches with lettuce and tomato slices. Serve immediately.


  • 4 sandwiches
    4  servings of 1 sandwich

Nutrients per serving:

Calories 370 (22% from fat), Total Fat 9 g, Saturated Fat 4 g, Cholesterol 55 mg, Carbohydrate 45 g, Protein 29 g, Sodium 1050 mg, Fiber less than 1 g 

U.S. Diabetic exchanges per serving:

3 starch, 2 1/2 low-fat meat (3 carb) 

Cook's Tips:

You are likely to find a wide range of ground beef from ground chuck (20% fat) to ground round (around 11% fat). To reduce the fat of cooked ground beef even more, drain cooked beef in a colander, then press it between layers of paper towels.

Store beef in the coldest part of the refrigerator. Ground beef can be refrigerated for 1 to 2 days, and other cuts of beef can be refrigerated up to 3 days. Ground beef that is wrapped airtight can be frozen up to 3 months; solid cuts for up to 6 months.

For a quick accompaniment, serve this sandwich with carrot sticks and dill pickle spears cut with the Crinkle Cutter.

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