Oh, sweet summer time.
The sound of children laughing and birds chirping. The air filled with smells of sweet honeysuckle and my favorite smell- the smell of a charcoal grille working hard to cook dinner to absolute perfection!
This recipe is one of our go-tos because it is quick, super easy, mess free, healthy and DELICIOUS!
We usually toss the sausage on the grille and just before its finished toss the baguette and the mushrooms (on my le creuset grille pan) onto the grille and it all finishes at the same time!
HOWEVER of COURSE when I plan it out to photograph, we run out of charcoal, then propane and THEN it starts raining.
So plan B, y’all. Keep in mind, its usually grilled, hence the title BUT its so versatile its getting cooked inside and turns out just as delicious!
First things first, ingredients.
You will need:
-about 4 strips of thick bacon, chopped
-1 package of Italian sausage (we buy the links so we had 5), chopped
-1 fresh and delicious baguette
-Butter to spread onto baguette
-Spinach, as much or as little as you prefer
-1/2 pachage of baby bella mushrooms, quartered
-Lawry’s Garlic Salt
-Fresh Ground Pepper
Let’s get cooking!
First thing you need is a large, non stick pan heated over medium high heat.
Add the raw, chopped bacon and cook down. Drain some of the fat and add in the chopped sausage and cook until the pink is gone.
Next step is to drain off more fat, I leave a little bit because I like the flavor it adds to everything else.
Then I heat my grille pan while I let the meat keep simmering, and add the mushrooms to the meat mixture.
Reduce the heat to low. Now I cook the mushrooms down, add spinach and let the leaves wilt a little bit before adding my Lawry’s and fresh pepper.
While I let that go on low, I butter the baguette, sprinkle with the same seasonings and place onto the grille pan.
When the bread has beautiful grille lines I take it off and spoon the mixture onto the baguette chunks.
I love to top mine off with freshly shaved Parmesan cheese.
Guess what guys? You’re done. You’re ready to eat.
How quick and easy was that?
And its super delicious. My kids normally wont touch spinach or mushrooms but they eat up every bit of this.
So let me add some tips for you!
With the bread, I usually only use the top half for this recipe because I think it looks prettier and I’m all about presentation.
So with the bottom half I keep it in a bag. And for this recipe in particular I use it for our leftovers! I toss the bread into a food processor with some herbs and grated parm cheese and use it for breadcrumbs because, you guessed it, leftovers with this delicious filling is served over pasta on night two! So this quick and easy and super inexpensive meal lasts you for two nights!
Not using the leftovers? Just cut the bread into cubes and into a ziplock freezer bag. You can use them for breadcrumbs in the future OR toss in olive oil and salt and pepper and fresh herbs, throw it on a sheet pan and make some deliciously rustic croutons!
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