Serves: 4
Total Calories: 972

3/4 cup pimento stuffed green olives rinsed well
1/4 cup Dijon style mustard
2 tablespoons water
bread from the hollowed out bread bowl torn into bite sized chunks
1 cup port wine flavored soft Cheddar cheese
1 1/2 pounds deli style honey ham
8 ounces Monterey Jack cheese cut into small chunks
1 to 1 3/4 pound rye bread bowl

1. Preheat the oven to 350°F. Dice the olives and set aside.

2. In a medium bowl, combine the mustard and water. Dip the bread chunks in the mixture to lightly coat (do not saturate). Set aside.

3. Spread a thin layer of Cheddar on the interior of the bread bowl. Cut the remaining cheese into small chunks.

4. Layer one-fourth of the ham in the bottom of the bowl. Top with one-fourth of the mustard-flavored bread chunks, Cheddar, pepperjack, and olives. Repeat the layers, ending with the olives.

5. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 12 minutes or until heated through. Carefully remove the foil and continue to bake another 3 minutes.

6. When cool enough to handle, cut into wedges and serve.

Nutritional Facts:

Serves: 4
Total Calories: 972
Calories from Fat: 246

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Spaghetti And Meatballs In An Italian Bread Bowl
Caesar Salad In An Italian Bread Bowl
Chef Peter Vrounggos's Carrot Ginger Dip In A Whole Wheat Bowl
Noodle Kugel In A Pumpernickel Bowl
Apple Sausage Stew In A Pumpernickel Bowl
Gourmet Ham And Cheese On Rye
Sky-High Reuben On Rye
Tropical Meringue Nest In A Hawaiian Sweet Bread Bowl