Cheesy Stuffed Sourdough Loaf


You need to be hungry when you make this and have other people around to help you eat it up, because you won’t be able to stop eating it, it’s so good! I saw a recipe on Pinterest for a Stuffed Bread Loaf and decided to try it out. I modified the recipe because I think my bread loaf was much bigger…I bought one of those large round sourdough loaves (1 lb. 8 ounces). I sliced my bread a little thinner, too (thinner slices equal more cheese per bite 🙂 ), and I used more olive oil and cheese than the original recipe. I also used roasted chicken (sliced deli-thin) instead of ham.

You can use mozzarella or provolone cheese in this…I used some of each. Instead of roasted chicken, you can use sliced ham, turkey, or salami…whatever you like best. I like using the really thin, thin deli sliced meats in this because it makes stuffing the loaf a little easier. Slices of roasted red peppers are stuffed in this amazing loaf, too…and if you have any more room to stuff, the original recipe mentions you can also use sliced or chopped olives, chopped marinated artichokes, sun-dried tomatoes…even pesto…yum! Sliced mushrooms would be good, too. I’m going to try this with chopped artichokes the next time I make it!


You start with a round loaf of sourdough, but by the time you’re done stuffing it, it actually takes on an oval shape. This is a great appetizer for get-togethers, parties, and game-watching…or a yummy snack for you and your family or friends. It’s so good right out of the oven! If it cools before you have time to serve it, just pop it in the microwave to reheat! You will need a pastry brush to brush an olive oil mixture on the bread slices…so be sure you have one before you start…

CHEESY STUFFED SOURDOUGH LOAF (adapted from Chicho’s Kitchen)

  • 1 (1 lb. 8 oz.) round sourdough bread loaf (or substitute another type of bread if you don’t like sourdough)
  • 1/2 cup olive oil
  • 1 1/4 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/4 teaspoon minced garlic
  • 1/3 to 1/2 lb. (or about 5 to 8 ounces) thinly sliced roasted chicken, turkey, ham, or  salami
  • 10 to 12 ounces sliced mozzarella or provolone cheese, or 5 to 6 ounces of each (about 14  slices total)
  • 3/4 to 1 cup roasted red peppers from a jar, well-drained (I drained mine on a paper towel; if you don’t drain them, they’ll make the bread soggy)
  • Optional: 1/3 to 1/2 cup sliced olives or any of the following–chopped marinated artichokes, sun-dried tomatoes, pesto, sliced mushrooms

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and place your loaf on the sheet.

Slice your round loaf of bread vertically into 3/4″ to 1″ thick slices–but do not slice all the way through to the bottom! (You should end up with about 10 or 11 “slices,” giving you 9 or 10 “slits” to stuff with cheese, meat, and roasted peppers).

In medium bowl, combine olive oil, oregano, pepper, crushed red pepper flakes, and minced garlic, stirring to mix well. Using a pastry brush, brush both sides of all the bread “slices” generously with this olive oil mixture.

In assembly-line fashion, make 14 “piles” with each slice of cheese, topped with a thin slice of deli meat, then topped with a roasted red pepper slice or two (you could also add or substitute some chopped olives, artichokes, sun-dried tomatoes, sliced mushrooms, etc. with or in place of the red pepper).

Bend each cheese slice “pile” as if you were going to fold it in half, and fit down in between your bread slices. Because several of the end slices are narrower, one “pile” is enough to fill them up. The wider middle slices will require two “piles” stuffed in between them. For the other slices, I stuffed one-and-a-half of the cheese “piles” in between them. If this sounds confusing, all you really need to remember is to stuff the bread slices with your piles of cheese and other goodies till your loaf is well-stuffed!

Bake your stuffed loaf on the baking sheet at 350 degrees for 20 minutes or until cheese is melted. Remove from oven, and serve while warm! You can just pull the slices apart as you’re eating it, or cut them with a knife.

It’s so yummy and cheesy…I’m going to have to make another loaf soon! 🙂

22 thoughts on “Cheesy Stuffed Sourdough Loaf

    1. nancyc Post author

      Thanks, Michelle! It’s probably a good thing there’s no calorie info on this loaf recipe…it may be better not to know! 🙂 At least it has healthy ingredients in it like olive oil and roasted peppers!


    1. nancyc Post author

      A veggie loaf would be great with the artichokes, mushrooms, roasted red peppers and/or sundried tomatoes…or whatever other veggies you like! Now I’m getting hungry again… 🙂


  1. Pingback: This Week, I’ve Been Mostly Eating… | Priceless Paintings from W7

  2. marijomg

    Oh my, Nancy!! My mouth is watering and it is only 8am!
    I not only WANT this, I NEED this!
    Can’t wait to get all the ingredients. YUMMO!


  3. Pingback: This Week, I’ve Been Mostly Eating… | Priceless Paintings from W7

  4. Lee

    You could also make this a “southwestern loaf” – jalepeno jack cheese, perhaps some well-drained rotel tomatoes…etc. Yum! Thanks!


  5. Pingback: Cheesy Stuffed Sourdough Loaf | Luv What You Do

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