1-1/2 - pounds loaf round sourdough bread
1/2 - cup raspberry vinaigrette salad dressing
12 - ounces pre-cooked chicken slices
4 - ounces brick cheese, sliced
4 - ounces Muenster cheese, sliced
6 - ounces apricot preserves
1/4 - cup almonds, sliced and toasted*
8 - ounces Brie, sliced
Preheat a large skilled or griddle over low heat.
Directions
Preheat oven to 350°F.
- With a bread knife, horizontally slice bread in half.
- To make
a bread bowl, remove soft center from bottom portion of loaf.
-
Drizzle bottom and top halves of loaf with salad dressing.
- Fill bread bowl with chicken, brick and Muenster cheese
slices.
- Spread preserves over cheese and sprinkle with almonds.
-
Top with Brie slices.
- Place bread top over filled bowl.
- Wrap with foil and bake for 25 to 30 minutes.
- Slice into 6
wedges and serve.
* To toast almonds, place almonds on baking sheet in
preheated 350° F. oven and bake until lightly toasted, 5 to 7
minutes.
