Yield: 8 servings
|1||Sourdough bread; 1 pound loa|
|3 tablespoons||Butter or margarine; softene|
|1½ cup||Cheddar cheese; shredded|
|4||Bacon slices, drained, crumb|
|2 tablespoons||Fresh parsley; chopped|
Recipe by: Sue Klapper Heat grill. Cut loaf into 1 inch slices.
Lightly spread one side of each slice of bread with margarine. Place margarine side down un ungreased cookie sheet. Sprinkle cheese, bacon and parsley evenly on bread slices. When ready to barbecue, place slices, margarine side down, directly on gas grill over medium-high heat or on charcoal grill 4 to 5 inches from medium-high coals. Cook 4 to 6 minutes or until bottom of bread is toasted and cheese is melted. Oven Directions: Heat oven to 425. Prepare bread on cookie sheet as directed; place on lowest oven rack. Bake at 425 for 8 to 10 minutes or until bottom of bread is toasted and cheese is warm.