I’m thrilled to have my friend and honorary little brother, Stacey Little from SouthernBite guest posting today! I know y’all will enjoy visiting with him as much as I do! To follow along on my progress, you can check out my latest journal entry by clicking here, but be sure you check out this yummy Swiss Bacon Bread first!
Hey, y’all! It’s such a pleasure to be back over here with the Southern Plate family. I’ve missed y’all! It’s my pleasure to bring you another one of my favorite recipes. Certainly, I hate the circumstances for my visit, but I still enjoying visiting. I told Christy that she didn’t have to break both legs just to get me back over here – one leg would have been plenty. 🙂
Ever since the accident, I’ve been begging Christy to let me help with something. After a few weeks of pressure, she’s finally breaking down and letting me do a few things to help. And in typical Southern belle fashion, she’s been so grateful. In fact, in a text the other night, she mentioned that she couldn’t believe I would be so willing to help her out. Honestly, I would do anything she asked. But the more I thought about it, I realized that there are often blessings in tragedy. Good comes out of folks when bad things happen. Christy has been fortunate to have folks bring her meals and send her sweet gifts and messages. That’s what friends do. She’s has been such a blessing to me and others in so many ways, I wanted to be able to return the favor.
Christy is the eternal optimist, as you well know. After all of this, her outlook has remained as sunny and chipper as ever- maybe even more than before. We all can learn so much from her. No matter what we face in our lives, things are a lot more tolerable if we go into them with the right mindset and a chipper disposition. It’s like mama always said, “You’ll catch more flies with honey than with vinegar.” I think the same rings true here. Christy’s making the best of her situation. Something tells me there’s something in your life that you could change your attitude about, too. I know there is in mine. Each of us is a work in progress, remember.
This recipe is special because it’s my Mom’s.
I love sharing my food with y’all, but I love sharing her’s even more. It’s ooey, gooey and filled with bacony yuminess. We love it and I’m sure y’all will too. One of my readers even said she made it and served it for breakfast. I guess it does have bacon!
You’ll need: French bread (two small loaves like the ones above), melted butter, prepared yellow mustard, dried chives, sliced Swiss cheese, and some bacon.
The amount of bacon and cheese you’ll actually use will depend on how big your loaf of bread is as well as how many loaves you use. You will not need all 8 oz of cheese or 12 oz of bacon, but this should give you plenty regardless. I’d recommend not cutting it all up in case you don’t use it all. And who can’t use some extra bacon and cheese??? ~grins~
Mix the melted butter, mustard and chives together and set aside.
Next, slice your bread into 1 inch pieces, but be careful not to slice all the way through. You want some left at the bottom to hold it all together.
Next, spoon your butter mixture into the cuts you made in the bread.
Next, cut your sliced Swiss cheese into quarters.
Take a piece of the quartered cheese and insert it into the slits in the bread.
Slice your bacon in half, then slice the halves into half long ways to make long strips.
Lay a strip of bacon over each slice of bread.
Wrap the loaves in foil and bake at 400 degrees F for 20 minutes.
Remove from the oven and turn back the foil.
Now broil on low until the bacon is crisp. Serve hot.
- 16 oz french bread this can 1 big loaf, or 2 smaller loaves
- 1/4 cup butter 1/2 stick, melted
- 2 teaspoons prepared yellow mustard
- 1 teaspoon dried chives
- 8 oz sliced Swiss cheese
- 12 oz bacon
Please note: The amount of bacon and cheese you’ll actually use will depend on how big your loaf of bread is as well as how many loaves you use. You will not need all 8 oz of cheese or 12 oz of bacon, but this should give you plenty regardless. I’d recommend not cutting it all up in case you don’t use it all.
- Melt butter and stir in mustard and chives; set aside.
- Slice bread into about 1 inch pieces without cutting all the way through the bread.
- Using a pastry brush or spoon, spread butter mixture in the inside of each slice of bread.
- Cut Swiss cheese into quarters and place one piece in between each of the slices.
- Cut bacon strips in thirds, then lengthwise. Place a strip on each slice of bread.
- Wrap in foil and bake at 400 degrees F for 20 minutes.
- Remove from oven and pull foil back, broil on low until bacon is crisp.
- Serve hot.