Twice Baked Picnic Bread

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 350°.
• 2 cook mushrooms quickly in a skillet in hot butter until slightly soft, about 2-3 minutes.
• 3 drain in a colander.
• 4 slice top off bread with a serrated knife and reserve.
• 5 hollow out inside of loaf, leaving about 1/2" of bread inside the crust.
• 6 reserve crumbs for another use.
• 7 cover bottom and sides of hollowed loaf with half the cheese.
• 8 arrange ham slices over cheese layer on bottom of loaf.
• 9 top with drained mushrooms, then the tomato slices.
• 10 season with a little basil, if desired.
• 11 sprinkle onions over tomato layer.
• 12 season to taste with pepper.
• 13 cover with remaining cheese.
• 14 pack filling down well and fill loaf to overflowing, as there will be some shrinkage during cooking.
• 15 cover with top of bread.
• 16 place loaf on a baking sheet.
• 17 brush surface with melted butter.
• 18 cover loosely with foil and bake for 25 minutes.
• 19 remove from oven.
• 20 wrap in foil to take to picnic site or simply serve.
• 21 cut into wedges to serve.