Garbage Bread

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Garbage Bread

A Loaded, Flavor-Packed Loaf That’s Like Pizza Meets Sandwich

Some recipes are born out of elegance. Others are born out of cravings. Garbage Bread proudly belongs to the second category.

This is the kind of food you make when you want maximum comfort with minimum effort—a golden loaf stuffed to the edges with seasoned beef, crispy bacon, melty cheese, tangy pickles, and that unmistakable hit of ketchup and mustard that instantly brings burgers and deli sandwiches to mind. It’s messy in spirit, bold in flavor, and wildly addictive.

Whether you’re feeding a hungry crowd on game day, bringing something irresistible to a potluck, or just want a dinner that disappears faster than you can slice it, this loaf delivers every single time.

Why You’ll Love This Recipe

• Loaded with bold, savory comfort-food flavor
• Combines pizza, sandwich, and burger vibes in one dish
• No mixing bowls or complicated prep
• Cheesy, melty, and deeply satisfying
• Ready for the oven in under 15 minutes
• Perfect for parties, potlucks, and casual family dinners

Ingredients

For the Filling

• 1 lb ground beef (80/20 preferred)
• ½ cup diced yellow onion
• Salt and black pepper, to taste
• 4 slices bacon, cooked and crumbled
• 2–3 dill pickle spears, chopped
• 4–6 slices American cheese (or cheddar, Monterey Jack, or vegan cheese)

For the Dough

• 1 sheet refrigerated French bread dough, rolled into a 12×18-inch rectangle
• 1 tablespoon ketchup
• 1 tablespoon yellow mustard (or honey mustard)

For Egg Wash & Topping

• 1 large egg
• 1 tablespoon water
• 1 teaspoon sesame seeds (optional)

Equipment Needed

• Large skillet
• Baking sheet
• Parchment paper or silicone baking mat
• Pastry brush
• Serrated knife

Step-by-Step Instructions

1. Preheat & Prepare

Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone mat.

Unroll French bread dough onto a lightly floured surface and gently stretch into a 12×18-inch rectangle, being careful not to tear.

2. Cook the Beef

In a skillet over medium heat, brown the ground beef, breaking it into small crumbles.
Add diced onion halfway through cooking.
Season with salt and pepper.

Once fully cooked, drain excess grease and let cool slightly.

3. Layer the Fillings

Spread ketchup and mustard evenly over the dough, leaving a 1-inch border on all sides.

Layer evenly with:

• Cooked beef mixture
• Crumbled bacon
• Chopped pickles
• Cheese slices

Distribute everything evenly for consistent flavor in every bite.

4. Roll & Seal

Starting from a long edge, roll the dough tightly into a log, jelly-roll style.
Pinch seams and ends firmly to seal.

Transfer seam-side down to the prepared baking sheet.

5. Egg Wash & Bake

Whisk egg with water and brush generously over the loaf.
Sprinkle with sesame seeds if using.

Bake for 20–25 minutes, until deeply golden and fragrant.

Let rest 5 minutes before slicing.

6. Slice & Serve

Slice with a serrated knife into thick rounds or pinwheels.
Serve warm with dipping sauces or enjoy as-is.

Pro Tips

• Drain the beef well to prevent soggy dough
• Don’t overfill—too much filling can cause leaks
• Let the loaf rest before slicing for clean cuts
• Use full-fat cheese for best melt
• Brush egg wash generously for bakery-style shine

Variations & Substitutions

• Meat swap: Ground turkey, sausage, ham, or plant-based crumbles
• Cheese swap: Pepper jack for heat, mozzarella for stretch
• Extra tang: Add relish or banana peppers
• Spicy: Add jalapeños or a drizzle of hot sauce
• Vegetarian: Use seasoned mushrooms or meatless crumbles

Serving, Pairing & Storage Guide

Serving

• Best served hot and sliced thick
• Perfect as a main dish or hearty appetizer

Pairings

• Thousand Island dressing
• Ranch or blue cheese dip
• Tomato soup or simple green salad

Storage

• Refrigerate leftovers up to 3 days
• Wrap tightly to prevent drying

Reheating

• Oven: 325°F for 10 minutes
• Air fryer: 350°F for 4–5 minutes
• Avoid microwave for best texture

Frequently Asked Questions

Can I make this ahead?
Yes. Assemble, refrigerate overnight, and bake fresh.

Can I freeze it?
Yes. Freeze baked and cooled slices up to 2 months.

Why did my bread split?
Too much filling or weak sealing—pinch seams firmly.

Can I use pizza dough?
Yes, but French bread dough gives better structure.

Are pickles optional?
Yes—but they’re key to the signature flavor.