2 tablespoon Beau Monde Seasoning (look for a copy cat recipe I added)
1 pound Swiss cheese pre sliced makes adding easier
Preheat oven to 400 F
Cut sourdough in 1/2 – 5/8 inch slices ALMOST THROUGH. When you look at the recipe you will see why it is very important not to cut completely through the loaf. Cus, if you cut through it you are required to throw it way and drive to the store and buy another loaf – now you don’t want to do that now do you… So to stop cutting through… use a wooden spoon or something like that along the under side of the loaf. That way you can’t cut through everything.
Turn loaf 90 degrees and slice again in 1/2 – 5/8 inch slices ALMOST THROUGH.
[HINT - if you aren't good with knife work you can usa a wooden spoon, lying it down on one side of the loaf to stop you from cutting through the loaf - DO IT!
[HINT - part duo - Use a bead knife to cut the loaf. If you think you are really hot with a knife and try it with an electric knife, you best be using the wooden spoon trick I just told you about]
Melt butter and mix in mustard, lemon juice, and seasoning together.
Place loaf on a foiled sheet
Cut the cheese, (and I don’t mean to fart), into long strips and push down in the cuts of the loaf. This will spread out the columns that were cut into the loaf and should fill it to the top of the loaf. If you do it correctly the whole pound will disappear.
Pour butter mixture over the loaf and put it in the oven for about 10 – 15 mins. Take it out when the cheese has melted and columns tops are a little toasted, or… sooner if you can’t wait any longer but it really is nice to have it look a little toasted
Place loaf on one of those fancy appetizer serving plates that you have stored away and never use, and let people tear into it. Yup, let them rip a chunk off. If you just have to use a knife or feel the strong urge to cut it up… STEP AWAY FROM THE RECIPE…this appetizer is not for you.
In case you haven’t guessed as yet, this recipe serves a whack of people (a little Canadian lingo for you – eh)