Swiss cheese loaf
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Loaf unsliced French or Italian bread | |
| 10 | ounces | Sliced swiss cheese; (up to 14) |
| ½ | cup | Butter |
| 1 | tablespoon | Prepared mustard |
| 1 | tablespoon | Poppy seeds |
| 2 | tablespoons | Minced onion |
| 2 | teaspoons | Lemon juice |
| ½ | teaspoon | Seasoned salt |
Directions
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.
Serves 10-12.
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