Bulgarian Princessa Sandwich

Preheat oven to 425°F. In a large bowl, mix together 1 pound of ground pork, 1/2 cup shredded mozzarella, 1/4 cup Monterey Jack, 1 egg, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, 1–2 teaspoons summer savory seasoning, 1/4 teaspoon red pepper flakes, and 1 small grated yellow onion. Use your hands to gently combine until just mixed.

Prepare the bread. Slice the baguettes in half widthwise, then slice them in half lengthwise to create shorter segments, making them easier to handle and fit nicely on a baking sheet. I used two 20-inch baguettes as I really like their crispness; other options are sourdough slices, ciabatta, or French bread, anything sturdy and that you enjoy.

Arrange the cut pieces of baguette on a baking sheet with the cut sides facing up. Spoon the meat mixture onto each piece and spread it into an even layer, about ⅛ to ¼ inch thick, making sure to cover the entire surface all the way to the edges.

Bake the sandwiches for 12-15 minutes, just until the meat is cooked through, the cheese is melted, and the bread is golden.

Enjoy!

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