Mike's Q-Bread

Course : Breads
Serves: 1
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24 ounce loaf Italian Bread
1/2 pound margarine
2 packages Lipton Onion Soup Mix
2 tablespoons granulated onion
1 tablespoon granulated garlic
1 pound American cheese -- sliced thin

Preparation / Directions:

On a cutting board, slice bread in one-inch slices *almost* all the way through. Try seriously not to slice all the way through. Transfer the loaf en toto to a piece of foil large enough to completely wrap it in a drug-store wrap. Melt margarine in a 4-cup measuring cup in the microwave. Add the soup, onion, and garlic. Stir well to combine. Baste the insides of the bread slices with the margarine, the goop will stay in the bottom. Go back and baste each slice with the goop. Fold each slice of cheese in a triangle (like a flag) and insert 1 whole slice in each bread slice. Wrap the loaf and reserve until brisket is done. Bake for 20 minutes in a medium oven. This stuff is great and rich. Three slices equals a meal without anything else. Recipe amendments: I forgot to warn you to microwave the margarine and then add the soup mix. If you microwave the soup mix it turns to a plastic sludge. I forgot to mention to reserve a bit of the drained goop in the bottom of the measuring cup and spread it on the top of the loaf. When it bakes up it turns crunchy--kinda like an onion-garlic praline.

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