Sourdough Cheese Bread

5
LISA FRIEND 0

"A very rich, gooey appetizer, but wonderful for football Sundays!"

Ingredients

45 m servings 153 cals
Serving size has been adjusted!

Original recipe yields 35 servings

Adjust

Nutrition

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. Cut a checkerboard pattern into the sourdough bread round by cutting 5 or more slices about 1 inch apart into the sourdough bread round with a serrated knife, taking care not to cut all the way through the loaf. Rotate the bread a quarter turn, and cut 5 or more slices going the other way, to finish the checkerboard pattern. The slices will still be attached at the bottom.
  3. Melt the butter over low heat in a saucepan, and stir in the mustard, lemon juice, poppy seeds, seasoned salt, and onion until the mixture is well combined. Place the bread loaf onto the prepared baking sheet, and carefully pour the butter mixture all over the bread, including in the cracks between squares, letting the butter mixture soak into the bread. Stuff slices of Swiss cheese into the spaces between the bread squares.
  4. Bake in the preheated oven until the cheese is melted and bubbling, and the loaf is browned, about 30 minutes. To serve, let guests pull the bread apart into individual squares.
  • profile image

Your rating

Cancel
Submit

Reviews

5
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

We have made this several times and our family enjoys it very much. We first saw the recipe in a Taste of Home magazine and had to try it. We use bold and spicy mustard as we don't like the ta...

This works with almost any cheese or spice you'd want to use to compliment your meal. For pairing this with chili, I use sharp cheddar and a bit of taco seasoning. For pairing with spaghetti, I ...

Cheesy and gooey, just as promised! There is A LOT of butter in this recipe though, and in retrospect I really wish I'd have cut it down a little because me and my boyfriend ate the whole loaf ...

Fabulous 5 star idea, but incredibly salty and we didn't really care for the seasoning. Also, half the amount of butter was plenty. Next time I'll use the same concept but use a simple and yummy...

This is amazing and sinful. I like Vienna bread better than sour dough since it doesn't overwhelm the taste as much.