Yield: 1 Servings
|1||Loaf unsliced French or Italian bread|
|10 ounces||Sliced swiss cheese; (up to 14)|
|1 tablespoon||Prepared mustard|
|1 tablespoon||Poppy seeds|
|2 tablespoons||Minced onion|
|2 teaspoons||Lemon juice|
|½ teaspoon||Seasoned salt|
Cut off top crust of bread. Slice loaf at an angle (not entirely through).
Stuff sheese between slices of loaf; tie back together Mix remaining ingredients. Spread over top of loaf. Bake at 350 degrees for ½ hour.
Recipe originally appeared in BEGINNING AGAIN, a book of hors d'oeuvres published by Rockdale Ridge Press in Cincinnati, Ohio, in 1982.
Posted to KitMailbox Digest by "Joanne L. Schweikj" <SCHWEIKJ@...> on Dec 5, 1997