2624 mustard cheese bread Recipes

bulk pork sausage, eggs, lightly beaten, milk, bread, cubed, shredded cheddar cheese, sliced bacon, cooked and crumbled, ground mustard

bread, crusts removed, butter or margarine, mustard, velveeta cheese, eggs, milk, salt, pepper

white bread, crusts removed, cubed , but first buttered with, butter, cheddar cheese, shredded, bacon , fried crisp and crumbled (or use ham or shrimp), fresh parsley, chopped, chopped green chilies, eggs, milk, onion, minced, salt, dry mustard

bread, buttered and cubed, sharp cheddar cheese, grated, eggs, milk, salt, dry mustard, pepper

white bread , cut into cubes, pork sausage, crumbled and cooked, grated sharp cheddar cheese, eggs, milk (do not use nonfat or lowfat), dry mustard, salt, pepper

mustard , french s spicy brown, italian bread, thick, ham, cooked, swiss cheese, butter, softened

bread flour, sugar, dry milk, salt, butter, dry mustard, black pepper, shredded cheese, worcestershire sauce, water, dry yeast

evaporated milk (1 tin), onion soup mix, cheese, grated, vinegar, mustard, loaves sandwich bread

bread, dijon mustard, egg yolk, gruyere cheese, tabasco, worshestshire

bread , each slice buttered then cubed (pepperidge farm white - use whole loaf), grated new york white cheddar cheese, milk, salt, dry mustard, beaten eggs, butter, melted

bread (thin slices), smooth dijon mustard, grated sharp cheddar cheese, olive oil

bread, cut thin (as far as bread selection goes, all i ll say is the bigger the loaf the bigger the sandwich), more) smooth dijon mustard, grated cheese (this is the soul of the thing, so use the good stuff. we like a semi-hard, semi-soft combo like smoked gouda and gruyere or fontina with a young asiago.if you re a purist, go for the cheddar, but make it sharp and aged if possible.), good quality olive oil for spritzing

bread, cut thin (as far as bread selection goes, all i ll say is the bigger the loaf the bigger the sandwich), more) smooth dijon mustard, grated cheese (this is the soul of the thing, so use the good stuff. we like a semi-hard, semi-soft combo like smoked gouda and gruyere or fontina with a young asiago. if you re a purist, go for the cheddar, but make it sharp and aged if possible., good quality olive oil for spritzing.

boneless turkey breast cutlets, pounded to 1/4-inch thickness, dijon mustard, unseasoned breadcrumbs, finely ground, freshly grated asiago cheese or 1/2 cup parmesan cheese, salt-free italian herb seasoning, fresh ground black pepper, egg whites (or 2 eggs), cooking oil

bread, toasted (wonder bread-if my memory hasn tsp failed me!), prepared macaroni and cheese, leftover, warmed (i would fry the mac n cheese in margarine first!), yellow mustard (it was french s-i m certain of it!)

bread, eggs , medium, milk, ground pork, shredded cheddar cheese, salt, pepper, mustard

bread, buttered on 1 side, turkey ham (or regular ham), velveeta cheese, eggs, milk, ground mustard, salt (optional), crushed corn flakes, melted butter

bread (rye, sourdough,even white or wheat), ham (good deli kind shaved works great), mustard, sharp white cheddar cheese, butter, garlic powder