FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes
Home | Articles | Food Trivia | Today in Food History | Food Timeline | RECIPES | Cooking_Tips | Food_Videos | Food_Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals & Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
Makes about 30 servings.
1½ pounds ham, ground fine
10 tablespoons butter, softened
3 tablespoons Dijon-style mustard
1/2 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme, crushed
1½ oz Swiss cheese, in one piece
1½ oz. sharp Cheddar cheese, in one piece
1 long slender loaf French bread, about 12 ounces
In large bowl combine butter, mustard, allspice, nutmeg, pepper and thyme; mix until smooth.
Add ground ham to butter mixture; blending well; slice Swiss and Cheddar cheese into 1/4-inch thick sticks.
Turn bread top side down; cut off ends. Make a lengthwise cut down the center of the loaf from one end to the other, being careful not to cut through top side. Spread the bread apart carefully; hollow it out, leaving about 1/2-inch thick shell. (The bread removed from the center can be dried and used for breadcrumbs).
Press half the ham mixture into the bread. Arrange the Swiss cheese sticks lengthwise in one row; arrange the gherkins as the center row, the Cheddar as the third row. Press the remaining ham mixture on top.
Wrap tightly in plastic wrap; then in foil.
Refrigerate for several hours or overnight.
To serve, slice filled loaf thinly; arrange slices, overlapping, on serving tray.
This clever French loaf is stuffed with a savory ham salad and cubes of Swiss and Cheddar cheese. Make ahead of time and keep well-wrapped in the refrigerator before slicing thinly to serve.
Calories 100 calories; Protein 6 grams; Fat 4 grams; Sodium 430 milligrams; Cholesterol 20 milligrams; Saturated Fat 2 grams; Carbohydrates 8 grams
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.