Special Occasions
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.
INGREADIENT
- 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 minced fresh basil or 1/4 teaspoon dried basil
- 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
Direction
- 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. Spoon into bottom half of bread, mounding as necessary; replace top. Wrap in foil. Bake until cheese is melted, about 25 minutes. Slice and serve warm.
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