|1 loaf||coarse rye bread (900 g)|
|150 g||cheese (grated, e.g. Emmentaler)|
|5 strips||smoked bacon|
|vegetable oil for frying|
|dips to serve|
Riesling QbA, dry, 2011
A light wine which lends itself well to sociable occasions. A pleasant crispness floats through the mouth and harmonizes very well with the hearty aroma of the pull-apart bread.
Preheat the oven to 160°C/ 320°F. Slice bacon and onion into fine strips and green onions into rings. Remove seeds from the tomatoes and dice finely.
Fry bacon and onion in a small frying pan with some vegetable oil. Next, put onto a paper towel-lined plate to cool.
Cut the coarse rye bread lengthways as well as crosswise, making incisions that almost reach the bottom.
Now fill the bread with the fried bacon and onion, tomatoes, green onions and cheese. Press as far as possible into the gaps.