Cut the crust off the top and sides of the French loaf. Cut into the loaf on an angle to make slices approx. 3/4 inch thick but Do Not Cut Right Through! The loaf should be intact on the bottom. A large loaf usually yields 12-16 slices.

Next, combine the butter, mustard, garlic, and poppy seeds. Butter the loaf on the top, sides, and between each cut, on each side of the cut.

Cut the cheese slices on the diagonal to make 16 triangles. Place the cheese slices between the cuts so there is cheese between each one.

Place loaf on a foil lined cookie sheet. Tent foil around the bread leaving the ends open. Bake at 350 degrees for 1/2 hour. When done, bread should be golden brown and the cheese slightly browned. Either cut through the bottom before serving or allow guests to cut off their own slice. This bread is best eaten right from the oven.

a girl. I make it by taste but think these amounts are about right. Amount of garlic should be varied to taste and can be left out altogether for a different taste. It's yummy either way. If your loaf is very large and wide, you may wish to use more than one triangle of cheese in each cut. Usually one is enough. Also, if I'm short on time, I leave all the crust on but it's not quite as good.