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Gourmet Magazine, December, 1962.

French bread stuffed with Swiss cheese and pistachios

Choose a long, thin, sturdy, yeasty, heavy crusted French bread.  Baguettes are the best choice, although others are available.  The Parisienne loaf is the size of a Louisville Slugger, a little big for a sliced hors d'oeuvre, and the ficelle is too small, a little like stuffing a soda straw.

Bread method:
Trim off the rounded ends of the loaf.  Using a long thin bread knife, hollow out the interior like a length of pipe, cutting the loaf into shorter sections if necessary.  For a fine, crisp crust, toast the loaf in the broiler for a few minutes, using care because they easily burn. Cool before filling.

Filling ingredients:
½ lb Swiss style cheese, grated
Gruyere or Emmenthaler preferred, but any sharp Swiss will work
½ cup diced Swiss cheese
¼ lb sweet (unsalted) butter, soft, NOT MELTED
½ tsp Dijon mustard
½ cup Pistachio nuts, roasted and roughly chopped

Filling method:
Mix butter and mustard together.
Add grated Swiss cheese.
Combine remaining ingredients with butter mixture.

Using a fork or any other convenient tool, carefully pack the mixture into the tube of French bread.  Pack it tightly enough to prevent air holes, but try to avoid breaking through the side of the pipe. 
Chill at least 1 hour before cutting into thin slices,  about ¼" or a little more thick.  Arrange in sliding stacks and pinwheels on trays and mirrors.

Line interior of pipe with thin slices of ham before stuffing.
Add salsa or roasted red, yellow or green sweet peppers to butter mixture just before stuffing.  Be sure to drain water or oil from all ingredients before adding to filling mixture, as these will make the bread soggy.

Gregg Hubbard
Community Cook