Lemon Pepper Sandwich Loaf
Submitted by Jsudweekks
Lemon pepper sandwich loaf, an accordion-sliced French bread stuffed with swiss, bacon, and a tangy lemon-pepper poppy seed butter, baked warm in foil. A pull-apart crowd-pleaser for parties and game day.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
30 minA whole loaf of French bread turned into a warm, pull-apart share. The trick is in the slicing: cut down through the loaf at intervals but not all the way through the bottom, so it stays in one piece while opening up like an accordion to hold the filling.
A zippy butter does the flavoring, lemon pepper butter mixed with mustard and poppy seeds, slathered into every crevice so it melts down through the bread as it bakes.
Then it’s just a matter of tucking swiss cheese and crumbled bacon between the slices. Wrap it in foil with the top left open, and the foil steams the inside soft while the exposed top crisps and the cheese turns molten. Pull off a buttery, bacon-laced piece and you’ll see why it disappears fast.
Kitchen Tips
- Don’t cut all the way through the bottom crust. The intact base is what keeps the loaf together for pulling apart.
- Leave the foil open on top so the surface crisps. A fully sealed loaf steams soft all over and never browns.
- Soften the butter fully so it spreads deep into the slices instead of tearing the bread.
Variations
- Swap the swiss for cheddar, provolone, or pepper jack for a different melt.
- Add sliced green onion or a sprinkle of everything bagel seasoning between the slices.
- Skip the bacon and use sautéed mushrooms or caramelized onion for a vegetarian loaf.
Ingredients
Directions
Slice bread, cutting to but not through the bottom.
Combine lemon pepper butteR, mustard and poppy seeds.
Spread butter mixture in between slices of bread.
Sprinkle swiss cheese and bacon crumbles between slices:
Wrap in foil, leaving open on top. and bake 350℉ (180℃) for 15 to 20 minutes.
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