Janet owns a catering business and was kind enough to call the recipe French bread appetizer recipe in to the program. She says this is one of her most requested appetizer recipes from her clients. We know you'll be able to serve this appetizer to your guests with confidence.
FRENCH BREAD SANDWICH HORS D' OEUVRES (Janet's)
1 long THIN loaf of fresh French baguette bread
finely chopped fresh parsley
1 pkg. (8 oz.) cream cheese, softened
3/4 c. finely chopped celery
1/2 c. grated Cheddar cheese
2 T. finely chopped onion
8 slices ham, whole
2 large dill pickles, quartered (cut into spears)
Cut bread in half, lengthwise. Remove the bread pulp from both pieces of bread. Spread each half with a thin layer of Hellmann's mayonnaise. Sprinkle with chopped parsley. Mix cream cheese, celery, Cheddar cheese and onion together and spread onto the bread. Lay the ham slices on top of both halves (it's ok for them to overlap). Lay the dill pickle (over the ham) down the center of the bottom half of bread (make sure they run the entire length of the bread). Cover with the top half of bread to make a sandwich. Wrap tightly in plastic wrap then foil. Refrigerate at least 24-48 hours. To serve cut into thin bite-sized slices and place hors d'oeuvers on a serving platter.
(25-30 appetizer slices)
French Bread Sandwich Appetizer recipe is published in our January, 2002 Menu Minder.