Swiss cheese loaf

Yield: 1 Servings

Measure 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

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

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