Ingredients40 m servings
- Cut bread lengthwise down the middle to within 1/2 in. of bottom. Cut diagonally into 1-in. slices to within 1/2 in. of bottom. Cut diagonally into 1-in. slices to within 1/2 in. of bottom. Repeat cuts in the opposite direction. Stuff bread with cheese and onions. Place on a double thickness of heavy-duty foil (about 24 in. x 12 in.).
- Combine the butter, lemon juice and mustard; drizzle over bread. Fold foil around bread. Place on a baking sheet. Bake at 425 degrees F for 20 minutes or until cheese is melted. Unwrap; bake 5-10 minutes longer or until bread is lightly crisp. Cut into pieces; serve warm.
ReviewsRead all reviews 8
This is really, really good! We just love the mustard flavor...I usually add a little extra! I've made this 3 or 4 times, and it's really worth the effort. We like to have this for weekend lunc...
This receipe is very good. When I make it I use sweet red onion and swiss or mozzerella cheese.
I've made a version of this for years; we call it "Vienna Bread". I use Swiss cheese instead, use dried mustard instead of the prepared mustard, brown/crystallize some chopped sweet onion inste...
Excellent! I didn't have any french bread so I improvised a bit and spread both mixtures over slices of potato bread. Delicious!
This was a hit at our wedding reception. Such a unique flavor from the mustard. One of those things that sounds like it would mot work and then sneaks up and surprises you. Thanks a bunch for sh...
We really loved this! I used a mini baguette from Costco, so I scaled the recipe back considerably. I think the directions for cutting the bread are confusing and need to be corrected. I foun...
This was pretty good. I added garlic, and next time I would cut the amount of lemon juice in half, we found it a little too overpowering.