READY IN 45 mins

Sourdough Cheese Bread

Read Reviews (5)

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

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
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.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Feb 17, 2010

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.

—CURELOM

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Feb 16, 2010

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.

—Alisha

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6 Ratings

Feb 05, 2010

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!

—Sarah Jo

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May 01, 2012

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 garlic butter with some of our fave cheese.

—Angeltown

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Jun 30, 2012

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

—Brenda

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Nutrition

Calories
153 kcal
8%

Carbohydrates
11.9 g
4%

Cholesterol
26 mg
9%

Fat
9.3 g
14%

Fiber
0.5 g
2%

Protein
5.8 g
12%

Sodium
199 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sourdough Cheese Bread

Serving Size: 1/35 of a recipe
Servings Per Recipe: 35
Amount Per Serving
** Calories: 153
** Calories from Fat: 84

% Daily Value *
** Total Fat 9.3g 14 %
** Saturated Fat 5.7g 29 %
** Cholesterol 26mg 9 %
** Sodium 199mg 8 %
** Potassium 39mg 1 %
** Total Carbohydrates 11.9g 4 %
** Dietary Fiber 0.5g 2 %
** Protein 5.8g 12 %
** Sugars 0.7g
** Vitamin A 5 %
** Vitamin C < 1 %
** Calcium 14 %
** Iron 8 %
** Thiamin 11 %
** Niacin 16 %
** Vitamin B6 2 %
** Magnesium 4 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.