Instructions

Preheat oven on bake to 425(. Split loaf French bread in half. Spread butter (or margarine if desired) liberally on the faces of the loaves. Sprinkle the buttered faces with garlic salt to taste (i.e., to your level of garlic tolerance). Break the slices of American cheese into sections about 1/3 inch wide and lay them out on the faces of the loaf with about 1/3" between pieces of cheese. Sprinkle the Mozzarella on top the American cheese slices. Again, there is no guide to how much or little cheese. Just remember that too much cheese will make it difficult to melt the cheese and keep the bread shell soft enough to eat.

Sprinkle the Parmesan cheese on the Mozzarella to taste. Sprinkle oregano and thyme spices on the cheese to taste. You can also substitute Italian Spice. Add an additional sprinkling of garlic salt if you haven't poisoned yourself yet. Sprinkle parsley flakes on the bread for a touch of additional color. Bake at 425( until the cheese is fully melted, or just a few VERY small spots of browned cheese are appearing on the edges of the bread. Cut into strips and serve hot.

Comments

If Matt or Shawn is heading toward the serving plate, GET OUT OF THE WAY! You can use almost any type of bread that toasts well, ranging from steak rolls to loaves of French bread. In addition, lots of different cheeses and seasonings can be used.