Twice Baked Picnic Bread

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°.
  • Cook mushrooms quickly in a skillet in hot butter until slightly soft, about 2-3 minutes.
  • Drain in a colander.
  • Slice top off bread with a serrated knife and reserve.
  • Hollow out inside of loaf, leaving about 1/2" of bread inside the crust.
  • Reserve crumbs for another use.
  • Cover bottom and sides of hollowed loaf with half the cheese.
  • Arrange ham slices over cheese layer on bottom of loaf.
  • Top with drained mushrooms, then the tomato slices.
  • Season with a little basil, if desired.
  • Sprinkle onions over tomato layer.
  • Season to taste with pepper.
  • Cover with remaining cheese.
  • Pack filling down well and fill loaf to overflowing, as there will be some shrinkage during cooking.
  • Cover with top of bread.
  • Place loaf on a baking sheet.
  • Brush surface with melted butter.
  • Cover loosely with foil and bake for 25 minutes.
  • Remove from oven.
  • Wrap in foil to take to picnic site or simply serve.
  • Cut into wedges to serve.
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