Prep 10 mins
Cook 15 mins
I found this recipe online somewhere and don't remember where. The filling is nice and gooey. I love how fontina cheese is so melty and mild. You can use any type of long bread. Sourdough is a good choice.
- Preheat oven to 375°F
- In small skillet, sauté onion in oil until soft, 3 to 4 minutes. In medium bowl, toss sautéed onions with peppers, parsley, thyme, fontina cheese and ham. Season to taste with salt and pepper.
- To hollow rolls, cut off one end and set aside. Using a thin bladed knife, gently cut the center out of each bread, leaving 3/8 inches around the edge.
- Use a small spoon to scrape out inside bread and discard. Stuff 1/4 filling mixture into the rolls by using the end of a wooden spoon to gently push filling into bread. Replace cut-off end and wrap each bread with foil, leaving open on top.
- Place stuffed breads on baking sheet. Bake 10 to 15 minutes, until bread is crisp and filling is warm. Slice with a good serrated bread knife (so you don't smoosh it) and serve.
Very tasty! Love the flavors in this and it was pretty simple to make! Thanks for sharing!
Good stuff! The parsley and thyme really added a nice flavor. They were also very visually appealing. The store was out of French rolls, so I used Italian rolls and prepared as directed. I omitted the salt. Thanks for sharing!
Cheesy goodness! I made a few minor changes to the recipe. 1. I used fresh diced red pepper which I sauteed with the onions. 2. I cut my rolls hot-dog style - I knew there was no way I was going to be able to try to do the scooping from the top without tearing the rolls. So I just cut a length-wise slit and tore out the extra bread with my fingers, which worked great. 3. I had leftover cheeses from other recipes, so I subbed a combo of havarti, muenster, and asiago. It was delicious - I think the fontina would be good, too, but any creamy melting cheese should work. This one is a keeper!