Swiss Mushroom Bread

1 large loaf of French Bread (a wide loaf not skinny one)
1 stick of butter
1 small onion (about ¾ cup chopped) chopped
2 Tbsp poppy seeds
1 package of mushrooms (simple white or button mushrooms), washed and sliced
1 lb of swiss cheese, sliced (slices should be shorter than the bread is tall)

Slice the loaf of bread leaving just a bit of the crust at the bottom attached. You want to leave the loaf intact yet sliced enough that one can pull a slice off. Place the bread on a sheet of tin foil, placed on a cookie sheet. You need enough tin foil to completely wrap the bread.

Melt the butter in a saucepan and sauté the onions on medium. Before the onions are soft, add the poppy seeds and mushrooms and continue to cook on med heat until the mushrooms are wilted.

Turn off the heat and with a spoon, ladle the butter mixture between the slices of bread. I try to make sure an even number of mushrooms are in each ladleful and really try to pour the mixture so that it soaks onto each slice rather than just dump it down into the middle. After you have done this to each slice, place a slice of cheese between each slice of bread. The cheese should not stick too far over the slices of bread (otherwise it will melt on the top of the bread and make the slices hard to pull apart.)

Wrap the tin foil around the bread and place in the oven at 250 degrees for 10-15 minutes OR take the wrapped loaf to the party and then pop it in the host’s oven before serving.

To serve just open the tin foil to allow access to the bread and have a knife near by if a slice doesn’t tear off like it should 