Cheese French Bread
|Round sourdough loaf||1|
|Monterey jack cheese||1 Pound, sliced|
|Butter||2 Cup (32 tbs)|
|Dijon mustard||2 Tablespoon|
|Seasoning mix||2 Teaspoon (Beau Monde)|
|Lemon juice||2 Tablespoon|
Preheat oven to 350 degrees.
Vertically slice 1-inch strips from the center of the bread to 1 /2-inch from the bottom of the loaf.
It is important to leave the bottom uncut to hold the bread together.
While keeping the shape of the loaf, carefully slice bread horizontally into 1-inch intervals making 1-inch squares down each previously sliced strip.
Place entire loaf onto a baking sheet.
I use my pizza stone, but a cookie sheet will work also.
Slice cheese into 1-inch strips and tuck into the bread between the sides of the 1-inch squares.
It's OK if the cheese sticks out the top a little.
Melt the butter.
Add the mustard, beau monde and lemon juice.
Stir until mustard melts, too.
Pour over the bread and cheese slices.
Bake for 30 minutes until all the cheese melts.