Here's a deliciously different sandwich. It's yummy warm from the oven or off the grill at a cookout. The cheesy filling is complemented by a mix of garden-fresh ingredients and crusty bread. I usually serve it with a salad and onion rings.
- 1 loaf (1 pound) French bread
- 2 cups diced fresh tomatoes
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1 cup (4 ounces) shredded cheddar cheese
- 1 medium onion, finely chopped
- 1/4 cup grated Romano cheese
- 1/4 cup chopped ripe olives
- 1/4 cup Italian salad dressing
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh oregano
- Cut top half off loaf of bread; set aside. Carefully hollow out bottom of loaf, leaving a 1/2-in. shell (discard removed bread or save for another use).
- In a bowl, combine the remaining ingredients; mix well. Spoon into bread shell; replace top. Wrap in foil. Bake at 350° for 25 minutes or until cheese is melted. Slice and serve warm. Yield: 12 servings.
Originally published as Italian Cheese Loaf in Country Woman September/October 2002, p33
Reviews for Italian Cheese Loaf
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review