1 tablespoon vegetable oil
2 cups shredded Cheddar cheese
2 cups diced onion
1 cup diced celery
1 cup lemon juice
1/2 cup minced onion
2 tablespoons lemon zest
In a medium bowl, mix oil and cheese. Spread over the bottom and sides of a 10-inch pie pan. Place cheese on top, drumming lightly with the back of a fork. Place second side on top of cheese. Curtain edges with a lemon peel, extending to cheese edge. Cover cheese with waxed paper, and refrigerate until ready to serve. Refrigerate breading while baking.
Dissolve lemon zest in lemon juice. Heat a medium skillet over medium-high heat. Cook onion and celery in lemon juice until golden. Stir in lemon zest and cook 4 minutes more.
Slice bread into small pieces. Serve slices with lemon-lime soda.