Turkey and cheese picnic loaf
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Loaf round sourdough (or any | |
| Kind) bread (1.5-lb) | ||
| ½ | cup | Italian dressing |
| 8 | Spinach leaves; stems remove | |
| 1 | cup | (4 oz.) cheddar cheese shredded |
| 1 | cup | Mozzarella cheese; shredded |
| 1 | small | Red onion; sliced thin |
| 1 | pounds | Sliced turkey |
| 1 | small | Tomato; sliced thinly |
| ½ | small | Cucumber; peeled & sliced |
| Thin | ||
Directions
From: Gerald Edgerton <jerrye@...> Date: Thu, 23 May 1996 10:47:05 -0700 Heat oven to 350 degrees. Using a sharp serated knife, carefully cut a large round opening in the top of the bread. Remove the inside bread evenly and trim top. Lightly brush the inside of the bread and the inside top with the Italian dressing. Fill shell with spinach, layer of cheese, onion, turkey, more cheese, tomato, cucumber and top with remaining cheese.
Wrap tightly in foil and bake in oven. Cool 10 minutes and cut into pie shaped wedges. Makes 6 to servings. I use a variety of cheeses and meats such as all beef bologna, sliced ham and other cold cuts. I often delete the spinach, tomatoes, cucumbers and onions, making a filling of cheeses and meats. This is wonderful served either hot or cold and can be made several days in advance, ready to bake. It is a very good recipe for picnics and tailgate parties.
Posted to Master Cook Recipes List, Digest #95