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Roman Lunch

Canadian.kitchen's picture
Ingredients
2/3 cup soft margarine or butter
1 tbs grated onion or chopped green onion
2 tsp prepared mustard
2 or 3 anchovies, mashed, optional
Crushed garlic or garlic powder to taste
1 Vienna stick
6 to 8 oz sliced Swiss, Gruyere or Mozzarella cheese
1 egg, beaten
1/4 cup grated Parmesan cheese
1/4 cup fine dry bread crumbs
Hot Olive Sauce
Directions

Cream the first five ingredients together.
Slice the bread into 1/2-inch slices.
Spread both sides of bread slices with the savory margarine mixture.
Reassemble the loaf, sandwiching cheese slices between bread slices.
Cut off cheese that extends beyond the loaf with kitchen shears and use between remaining bread slices.
Wrap loaf in foil and chill.
Heat in the oven or on a rotisserie.
Oven method: Brush the loaf with beaten egg and sprinkle with a mixture of the Parmesan cheese and crumbs.
Wrap in oiled foil and bake at 400F for 15 minutes.
Open the foil and bake until loaf is crusty and cheese melts, about 10 minutes.
Rotisserie METHOD: If your oven has a rotisserie and adjustable top heat, press a spit through the loaf and secure with the prongs.
Brush the loaf with egg and roll in Parmesan cheese and crumbs.
Rotate under moderate or medium heat until loaf is hot and crusty, about 15 minutes.
TO serve: Pull sections of the loaf apart with two forks and pass Hot Olive Sauce or your favorite hot meatless spaghetti sauce.

Recipe Summary

Cuisine: 
European
Method: 
Beating

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