This is a hugely popular, high cholesterol, make-ahead-and-freeze hunt breakfast dish. Pulled from the freezer, baked and served with a green salad, it is perfect to feed lots of people.
One loaf divides into 16 -18 slices and serves about 6 people. Because this is a little fiddly to make, Gill recommends making 10 -12 loaves at a time, regardless of how many people are expected. What you don’t need keeps for ages in the freezer.
1 large loaf of Italian or French bread (football shape)
½ pound butter
1 tablespoon Dijon mustard
1 tablespoon chopped green onions
1 clove garlic, finely minced poppy seeds
Swiss cheese slices, cut into triangles
Cooked ham slices, cut into triangles
Cut off all the crusty parts of the loaf of bread. Cut the remaining “white football” into roughly 16 slices, but do not slice all the way through. In a saucepan, melt the butter, add garlic, onions and mustard and mix well. This may have to be reheated if you are making many loaves. With a pastry brush, paint the melted butter mixture over the outside of the loaf, and between the slices. Between each slice, place a triangle of ham sandwiched between 2 slices of Swiss cheese. Place loaf on large piece of heavy-duty tin foil and sprinkle liberally with poppy seeds. Close up foil package tightly. Place in a Baggie to prevent freezer burn and freeze if not being used immediately.
To serve:
Preheat oven to 375. Place frozen loaves (still sealed in foil) on cookie sheet in oven for 30 minutes. Open foil pouch and put back in oven uncovered for 15 minutes or until golden brown. Remove from oven. Cut through slices till separated. Place loaf on platter and serve.
If loaf has not been frozen, heat oven to 425 and put in oven uncovered for 15 minutes or until golden brown.