Beef & Veggie French Bread Sandwich

This is a wonderful meal that can be in made in less than 30 minutes. We ate this vitamin packed sautéed veggie and beef mix on toasted French bread.

Beef & Veggie French Bread Sandwich

Sauté the veggies of your choice in a little olive oil. I used thin sliced carrots, peppers, jalapenos, and zucchini. I cooked them for about 10 minutes to get them tender. Then added some broccoli slaw and seasoned with salt, pepper, Asian seasoning, garlic and onion pepper, and cooked another 10 minutes.

I added my leftover smoked beef roast thinly sliced.

Last I added some sweet and sour sauce to the beef and veggies. Give them a few minutes to get happy together. Then top with the cheese of your choice and let it melt.

I served on toasted French bread. This Beef & Veggie French Bread sandwich was amazing and we had plenty of leftovers for lunches the next few days.

Enjoy

The History of French Bread

The beginnings of French bread can be found in Vienna in the middle of the 19th century. Prior to this period, bread was baked in a dry oven, producing a loaf that was less consistent in texture. The invention and use of the steam oven allowed for the control of temperature and baking time that produced a loaf of bread with a soft, creamy interior and thick, brown crust.
In the 1920s, a law was passed to prohibit bakers from working before four in the morning. Since most bakers got up well before this to start their loaves, a change was made. Instead of forming the bread into the wide, flat loaves that had been previously been popular, bakers began to form their dough into long, thin loaves no more than 2-1/2 inches in diameter. This new shape allowed the bread to cook more quickly; bakers could now serve the breakfast crowd while obeying the labor law.