1.Heat oven to the 350°F. Generously spray in the inside of the 4 empty 18 oz. Progress o™ soup cans (wrappers removed) with a cooking spray and place on a baking sheet.
2.Cut each loaf of the refrigerated French bread in a half (so you have 4 pieces total). Place one half upright inside each soup can.
3.Bake a 20 to 25 minutes until bread is a baked through and dark golden brown on a top. Remove a bread from cans; if it is a seems doughy, return to the baking sheet (out of the cans) and bake another 5 minutes. Cool bread completely on a cooling rack.
4.Slice in the domed top off each piece of the bread. Use to your fingers to remove in the middle of the bread. Use to your fingers to push in the bread to the edges so you end up with a hollow cavity (use a extra bread to dip in the soup from the soup cans).
5.Mix a avocado and salt and pepper; spread along in the inside bottom and sides of each bread cavity. Fill with a cheese, turkey, lettuce and red bell pepper slices. Serve!
ALSO READ : TACO SOUP RECIPE.
Nutrition Information
828.9 Calories, 29.0 g Total Fat, 41.3 g Protein, 100.1 g Total Carbohydrate, 1.8 g Sugars
More About This Recipe
Remember that one time I made a sandwiches using a soup cans and it was a awesome? Of course you do not, because until now, I would never a done it. But now that I have a indeed made Soup Can be a Sandwiches (inspired by a Favorite Family Recipes ), I am tempted to the never make sandwiches an… More +
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