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Italian Cheese Loaf

 Italian Cheese Loaf
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.
12 ServingsPrep: 15 min. Cook: 20 min.


  • 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.
Nutritional Facts: 1 serving (1 piece) equals 204 calories, 8 g fat (4 g saturated fat), 18 mg cholesterol, 478 mg sodium, 23 g carbohydrate, 2 g fiber, 9 g protein.