TWICE BAKED PICNIC BREAD

Twice Baked Picnic Bread image

Provided by shoppond

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 lb fresh mushrooms, sliced
2 tablespoons butter
1 loaf of round bread (8 inch or 9 inch round)
1/2 lb cheddar cheese, grated
1/4 lb sliced ham
2 tomatoes, peeled and sliced
sweet basil, as desired
1 bunch green onion, chopped
melted butter

Steps:

Preheat oven to 350°.
Cook mushrooms quickly in a skillet in hot butter until slightly soft, about 2-3 minutes.
Drain in a colander.
Slice top off bread with a serrated knife and reserve.
Hollow out inside of loaf, leaving about 1/2" of bread inside the crust.
Reserve crumbs for another use.
Cover bottom and sides of hollowed loaf with half the cheese.
Arrange ham slices over cheese layer on bottom of loaf.
Top with drained mushrooms, then the tomato slices.
Season with a little basil, if desired.
Sprinkle onions over tomato layer.
Season to taste with pepper.
Cover with remaining cheese.
Pack filling down well and fill loaf to overflowing, as there will be some shrinkage during cooking.
Cover with top of bread.
Place loaf on a baking sheet.
Brush surface with melted butter.
Cover loosely with foil and bake for 25 minutes.
Remove from oven.
Wrap in foil to take to picnic site or simply serve.
Cut into wedges to serve.