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Stuffed French Bread

Western.Chefs's picture
  Cream cheese 3 Ounce (1 Package)
  Anchovy fillets 1 Can (10 oz), rubbed to paste
  Capers/Chopped sour pickle 1 Tablespoon
  Chili sauce 2 Tablespoon
  Grated onion 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Tabasco sauce 3 Dash
  Salt To Taste
  Butter 1⁄2 Cup (8 tbs) (At Room Temperature)
  Watercress 1⁄2 Cup (8 tbs), minced
  Soft bread crumbs 1 Tablespoon
  French bread loaf 1 (Long One)

1. Cream the cheese until smooth. Add the anchovy paste, capers, chili sauce, onion, Worcestershire, Tabasco and salt. Thin to a stiff spreading consistency with liquid from the caper or anchovy container.
2. Cream the butter, add the watercress and crumbs and mix.
3. Split the bread lengthwise and remove the center. Spread the entire cavity of the upper half with watercress butter. Fill the cavity of the lower half with the cheese mixture, piling it up so that when the top half of the loaf is pressed over the lower, the entire cavity will be filled. Wrap in foil and chill well. Using a sharp knife, cut into thin slices

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2086 Calories from Fat 1218

% Daily Value*

Total Fat 136 g209.9%

Saturated Fat 77 g385%

Trans Fat 0 g

Cholesterol 395.4 mg131.8%

Sodium 6619 mg275.8%

Total Carbohydrates 181 g60.3%

Dietary Fiber 11.5 g46.1%

Sugars 4.7 g

Protein 56 g111.1%

Vitamin A 91.4% Vitamin C 17.8%

Calcium 52.1% Iron 67.4%

*Based on a 2000 Calorie diet

Stuffed French Bread Recipe