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Catholic Recipe: Spiedino Romano


  • 1 loaf unsliced white bread
  • 1/2 cup butter or margarine
  • 1/4 cup finely minced or grated onion
  • 1/4 cup prepared mustard
  • 1 Tablespoon poppy seeds
  • 1/2 pound sliced process mozarella or Swiss cheese
  • 2 or 3 slices bacon, cut in half


Serves: 4-6

Prep Time: 1 hour

Difficulty: • •

Cost: $$$$

For Ages:11+

Origin: Italy


Food Categories (1)


Feasts (3)

This version of the Italian antipasto Spiedino Romano is a wonderfully prepared bread with the center removed and filled with cheese. The loaf is covered with a butter mixture and bacon and baked until brown. A very hearty and delicious tasty antipasta.


Remove all crusts from bread. Make regularly spaced diagonal cuts about 1-1/2 inches apart, but do not cut completely through loaf. Soften butter or margarine; blend in onion, mustard, and poppy seeds. Spread all but 2 tablespoons of mixture between cuts. Fill cuts with cheese. Press loaf together. Spread outside and over top with reserved mixture. Arrange bacon on top. Place in greased shallow baking dish. Bake at 350° until cheese is melted and loaf is browned — about 15 minutes. Serve at once. Makes 4 to 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965