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Ham & Cheese Pull-Apart Bread

by Tayo Ola

Ingredients

for 8 servings

  • ½ cup
    unsalted butter, softened
  • ¼ cup
    French's Dijon Mustard (60 g)
  • 1 italian bread loaf
  • 16 oz
    monterey jack cheese (455 g)
  • 12 oz
    deli ham (340 g)
  • 5 oz
    gruyère cheese, shredded (140 g)
  • fresh parsley, chopped, for garnish
    Calories 614
    Fat 41g
    Carbs 26g
    Fiber 1g
    Sugar 3g
    Protein 34g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 375°F (190 C).
  2. In a small bowl, combine French’s Dijon Mustard and softened butter.
  3. Using a serrated knife, cut ¾-inch (2 cm) slices in the bread without cutting all the way through so the bottom of the loaf stays intact (similar to a Hasselback potato).
  4. Using about half the mixture, brush dijon butter between each bread slice. Reserve the rest of the butter for later.
  5. Stack a slice of ham on top of a slice of cheese, fold stack in half, and wedge it in between each bread slice so the cheese is against the bread. Repeat with remaining cheese and ham slices.
  6. Brush remaining dijon butter over loaf and top with shredded Gruyère.
  7. Wrap loaf in aluminum foil. Bake for 15 minutes, then unwrap the foil and bake for another 5 minutes. Remove from oven, garnish with chopped parsley, and serve immediately.
  8. Enjoy!
 

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