Recipe - Le Pain Florentine From Pittock Mansion Gate Lodge

1 Loaf french, or sourdough
bread (10inch round loaf)
3 ounce Cream cheese, softened and
whipped
One half pound Ham, thinly cut or sliced up
1 cup Frozen spinach, thawed,
Welldrained and chopped

CHEESE MIXTURE
1 cup Cheddar cheese, grated
1 cup Mozzarella cheese, grated
One half cup Mayonnaise
2 tablespoon Pimiento, chopped

Cut a 1inch slice off top of round loaf of bread and set aside. Hollow out
inside of loaf, leaving approximately One half to 3/4inch thickness of bread on
sides and bottom. Spread cavity with whipped cream cheese. Layer ham inside
bread so it overlaps and hangs about 3 inches over the outside of bread
round.

Spread One half of cheese mixture over layered ham slices, in bottom of loaf.

Spread chopped spinach on top of cheese layer. Top with remaining cheese
mixture. Fold overhanging edges of ham over top of cheese layer seal.
Replace top slice of bread. Chill for several hours.

To serve, cut into wedges.

Notes: To serve warm, brush outside of loaf with olive oil, wrap in foil
and bake at 325 degrees for 30 minutes. For a variation, substitute capers
for pimiento and add tomato slices. Yield: 6 to 8 servings.

Typos by Brenda Adams adamsfmle@sprintmail.com From Portland's Palatte, A
Collection of Recipes from the City of Roses, The Junior League of
Portland, Oregon 1992

NOTES : This is served at The Pittock Mansion Gate Lodge, a little
restaurant on the grounds of the Pittock Mansion in the West hills of
Portland, Oregon.
Recipe by: Portland's Palate; Junior League of Portland 1992; badams

Posted to MCRecipe Digest V1 #388 by Brenda Adams
adamsfmle@sprintmail.com on Jan 25, 1997.