Sourdough Cheese Bread

5 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  LISA FRIEND

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 appetizer loaf



  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.

Share It

Reviews (5)

Rate This Recipe


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 taste of the dijon and vary the cheese to what we havae or sounds good at the time. We also use sliced green onions rather than regular onions. Was served this at a wives group and everyone there enjoyed it too.

Sarah Jo

Sarah Jo

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 use mozzerella and garlic powder. Great thing about this recipe is it takes only a hot minute and you can use all ingredients you have on hand. AND, most of the time, you can find a round sourdough loaf on the discount bread rack of your grocery store OR make it yourself for half the price!



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 between us in one night, calories, calories, calories!! We didn't eat the bottom of the loaf though because it was TOO soggy from the butter. Fun to eat, good tasting, but probably won't make this again.

More Reviews

Similar Recipes

Baked Ham and Cheese Party Sandwiches

Baked Ham and Cheese Party Sandwiches

Creamy Cheese Bread

Creamy Cheese Bread

Cream Cheese and Parmesan Bread Spread

Cream Cheese and Parmesan Bread Spread

Basic Irish Soda Bread With Cheese

Basic Irish Soda Bread With Cheese

Ham and Cheese Dip in a Bread Bowl

Ham and Cheese Dip in a Bread Bowl

Pecan and Apricot Sourdough Bread Stuffing

Pecan and Apricot Sourdough Bread Stuffing


Amount Per Serving (35 total)

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

Based on a 2,000 calorie diet



previous recipe:

Baked Ham and Cheese Party Sandwiches


next recipe:

Herb and Garlic Cheese Bread