Le pain florentine from pittock mansion gate lodge
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Loaf french, or sourdough bread (10-inch round loaf) | |
| 3 | ounces | Cream cheese, softened and whipped |
| ½ | pounds | Ham, thinly sliced |
| 1 | cup | Frozen spinach, thawed, |
| Well-drained and chopped | ||
| 1 | cup | Cheddar cheese, grated |
| 1 | cup | Mozzarella cheese, grated |
| ½ | cup | Mayonnaise |
| 2 | tablespoons | Pimiento, chopped |
Directions
CHEESE MIXTURE
Cut a 1-inch slice off top of round loaf of bread and set aside. Hollow out inside of loaf, leaving approximately ½ to ¾-inch thickness of bread on sides and bottom. Spread cavity with whipped cream cheese. Layer ham inside bread so it overlaps and hangs about 3 inches over the outside of bread round.
Spread ½ of cheese mixture over layered ham slices, in bottom of loaf.
Spread chopped spinach on top of cheese layer. Top with remaining cheese mixture. Fold overhanging edges of ham over top of cheese layer seal.
Replace top slice of bread. Chill for several hours.
To serve, cut into wedges.
Notes: To serve warm, brush outside of loaf with olive oil, wrap in foil and bake at 325 degrees for 30 minutes. For a variation, substitute capers for pimiento and add tomato slices. Yield: 6 to 8 servings.
Typos by Brenda Adams <adamsfmle@...> From Portland's Palatte, A Collection of Recipes from the City of Roses, The Junior League of Portland, Oregon 1992
NOTES : This is served at The Pittock Mansion Gate Lodge, a little restaurant on the grounds of the Pittock Mansion in the West hills of Portland, Oregon.
Recipe by: Portland's Palate; Junior League of Portland 1992; badams Posted to MC-Recipe Digest V1 #388 by Brenda Adams <adamsfmle@...> on Jan 25, 1997.