‚Äč Armstrong Cheese Stuffed Bread


Armstrong Cheese Stuffed Bread

Preparation: 10 minutes
Cooking: 20 minutes
Meal Type(s): Starters & Sides


1                             sourdough loaf, preferably round

½ cup (125 mL)        Kalamata olives, pitted

½ cup (125 mL)        green stuffed olives, sliced

½ cup (125 mL)        marinated red peppers

½ cup (125 mL)        caramelized onions (recipe below)

¾ cup (175 mL)        Armstrong Extra-Old Cheddar, thinly sliced


Caramelized Onions

2                             medium onions, thinly sliced

3 tbsp (45 mL)          butter

2 tbsp (30 mL)          olive oil

salt and pepper


Preheat oven to 350° F (180° C).

Cross-cut the bread loaf, careful to only cut ¾ of the way through to create a grid pattern approximately 1 inch by 1 inch . 

In a bowl, combine olives and marinated red peppers. 

Start by stuffing the cooled caramelized onions into the pockets in the bread loaf. Repeat with olive and red pepper mixture.  Repeat by tucking a layer of sliced Armstrong cheese into each pocket.

Wrap in tin foil and transfer to a lined baking sheet and bake for 20 minutes or until cheese has melted.

Option: To make a flat bread version of this recipe, swap the sourdough for pre-packaged pizza dough or puff pastry.


Caramelized Onions

On medium heat, combine all ingredients in a medium saucepan and stir regularly. Cook for 45 minutes, or until onions have browned and softened.

Armstrong Cheese Dip     |     Bacon and Cheddar Deviled Eggs