Italian Cheese Loaf Recipe

5 1 2
Italian Cheese Loaf Recipe
Italian Cheese Loaf Recipe photo by Taste of Home
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Italian Cheese Loaf Recipe

Read Reviews
5 1 2
Publisher Photo
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. —Mary Ann Marino, West Pittsburgh, Pennsylvania
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 1 loaf (1 pound) French bread
  • 2 cups diced fresh tomatoes
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup 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

Directions

Preheat oven to 350°. Cut top half off loaf of bread. Carefully hollow out both halves of loaf, leaving a 1/2-in. shell (discard removed bread or save for another use).
Combine remaining ingredients; mix well. Spoon into bottom bread half, mounding as necessary; replace top. Wrap in foil. Bake until cheese is melted, about 25 minutes. Slice and serve warm. Yield: 12 servings.
Originally published as Italian Cheese Loaf in Country Woman September/October 2002, p33

Nutritional Facts

1 piece: 204 calories, 8g fat (4g saturated fat), 18mg cholesterol, 478mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 9g protein.

  • 1 loaf (1 pound) French bread
  • 2 cups diced fresh tomatoes
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup 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
  1. Preheat oven to 350°. Cut top half off loaf of bread. Carefully hollow out both halves of loaf, leaving a 1/2-in. shell (discard removed bread or save for another use).
  2. Combine remaining ingredients; mix well. Spoon into bottom bread half, mounding as necessary; replace top. Wrap in foil. Bake until cheese is melted, about 25 minutes. Slice and serve warm. Yield: 12 servings.
Originally published as Italian Cheese Loaf in Country Woman September/October 2002, p33

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Reviews forItalian Cheese Loaf

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MY REVIEW
grandmapj2you User ID: 6814452 64804
Reviewed Jun. 4, 2013

"1: Great. 2: Actually, greater than great......fantastic. The five stars are for not only the sandwich itself, but for the versatility it affords. I admit to my own embellishments, ie: meat (deli ham and hard salami), Havarti cheese with the other 2 cheeses mentioned, plus even more veggies. I felt sort of like I was behind the counter at Subway customizing a sandwich loaf to the tastes of my daughter, son-in-law and myself. I added mushrooms & artichoke hearts (for me and s-in-l); green, red, yellow & orange bell pepper strips; cucumber slices only on dtr's third. Also, I used slices of everything instead of chopping; made for easier layering. Cut it into 3rds (or more for more people or lighter appetite), wrap each & bake. Will make this again and again and probably change it up each time. I put this in my special "Repeater/Keeper" Recipe Binder. One last thing. This was fantastic baked, but would be just as great as a cold "sub" (hoagie, hero, Dagwood, Po-Boy, etc.)"

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