Cheddar & Bacon Loaf

With a total prep time of just 20 minutes, this cheesy loaf is one of the most simple appetizers around.

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Cheddar & Bacon Loaf

Reviews (0)

3.5 by 254 people

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  • Makes: 12 servings
  • Prep: 10 mins
  • Bake: 10 mins 350°F

Cheddar & Bacon Loaf

Directions

  1. Preheat oven to 350 degrees F. Use a serrated knife to cut bread crosswise into 1-inch slices, cutting to but not through the bottom crust.
  2. In a small bowl, stir together cheese, butter, bacon, green onions, mustard, and lemon juice. Spread mixture between slices of bread. Wrap loaf in foil.
  3. Bake for 15 to 20 minutes or until bread is heated through and cheese is melted.

Nutrition Facts (Cheddar & Bacon Loaf)

  • Per serving:
  • 238 kcal cal.,
  • 13 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 35 mg chol.,
  • 461 mg sodium,
  • 22 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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Reviews (7)

254 Ratings
160 Days Ago
5.0
(Cindy Neuhaus) 5 stars.  I've now made this a gob of times---it's the keeper/favorite---and I've thrown away a lot of other recipes trying to top this.  To the questions--yellow prepared mustard, and I just triple the recipe using 3-16 ounce baguettes, 1 pound bacon (1/3 cup is about 5-6 slices, and it's really an OK amount for 1 loaf so I cook the whole pound & triple the rest), etc.  It's no more messy than a lot of appetizers--the melted cheese kind of holds the toppings in place.  Even at triple recipe, I've NEVER had any left over!  Others ask for the recipe.

5 stars, easy, a total keeper, delicious, everyone loved it & it was quickly snarfed down!
562 Days Ago
Jerry has a point
562 Days Ago
Jerry has a point
Anita DePaul 756 Days Ago
don't seem like that much bacon for that like need a pound would make it better or is that a loaf of French bread?
Jerry 791 Days Ago
Bull: I doubt if the reviewers really made this dish. Ever try to eat something that had no bottom? you have stuff both on top and on the bottom, it had to be messy as hell to eat. Would be better if sliced the length and with the filling mixture between the upper and lower halves. Wrap, bake and then slice it into 1" pieces should work pretty well.
Tracie Ortiz 818 Days Ago
This is a great recipe. Looks delish. Plus, you can add your own ingredients really. It'
Shalen Plaisier 1071 Days Ago
yellow prepared mustard or dry mustard?

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