Spiedano Romano Recipe - Circa 1915

1      Reviews by:    Sammie Samuels   Spiedano Romano Recipe is a delightful and tasty dish which I often make for breakfast using white bread, butter, onion, mustard, poppy seeds, Swiss cheese, Ac'cent and bacon to make this tasty spiedano recipe. 3375

INGREDIENTS

• 1 loaf unsliced white bread
• 1/2 cup margarine or butter
• 1/4 cup finely minced or grated onion
• 1/4 cup prepared mustard
• 1 tablespoon poppy seeds
• 1/2 pound sliced process Swiss cheese
• 1/2 teaspoon Ac'cent
• 2 or 3 slices bacon, cut in half

DIRECTIONS

• Remove all crusts from bread. Make regular diagonal cuts about 1 1/2 inches apart, but do not cut completely through loaf.
• Soften margarine or butter; blend in onion, mustard, and poppy seeds. Spread all but 2 tablespoons of mixture between cuts.
• Fill cuts with cheese, sprinkling each cheese slice with Ac'cent. Press loaf together. Spread outside and over top with reserved mixture. Arrange bacon on top.
• Place in greased shallow baking dish. Bake in moderate oven (350°F.) until cheese is melted and loaf is browned, about 15 minutes. Serve at once. Note: If the loaf of bread is sliced discard the heels; trim off crusts and spread some of the butter mixture on each slice. Top with cheese; sprinkle with Ac'cent. As you go along, press slices together in buttered loaf pan to make a bread loaf shape. Put bacon or anchovy butter on top, as you prefer; bake as directed.