1 large loaf Sour Dough bread, unsliced
12 oz. sliced mushrooms
2 tbsp.+ ½ cup butter or alternative
1 tbsp. fresh thyme
½ cup crumbled bacon
1 tsp. granulated garlic
½ tsp. Course ground pepper
12 oz. thinly sliced Provolone cheese
½ cup thinly sliced green onions
2 tsp. poppy seeds
Heat a medium sauté pan over medium heat. Melt the butter, add the mushrooms, and sauté for about 4 minutes. Next, add the fresh thyme, seasonings and crumbled bacon. Stir to combine and sauté for another 3 minutes. Remove from the heat and set aside to cool.
Preheat the grill or oven to 350 degrees. Lay a large piece of foil on a working surface and place the bread in the center of it. Slice the bread in both directions so that 1 inch pieces form. Do not cut all of the way thru the bread. It is suggested that you cut to within ½ inch of the bottom of the loaf. Now, place the cheese between all of the sliced areas. Start with the long cuts first, making a second cut thru the placed cheese before placing the cheese in the short cuts. This will make it easier to insert the cheese deeply and evenly!
Now, spoon the mushroom mixture all over the top of the bread and push deep into the sliced areas. Next, take the balance of the butter/alternative and melt it. Add the sliced green onions and poppy seeds to the melted butter/alternative and sauté for one minute. Now, drizzle the mixture all over the top of the bread. Wrap the bread with the foil and place on the cold side of your grill or on to a cookie sheet and place in the preheated oven. Cover the grill and cook for 15 minutes at 350 degrees. Remove from the heat and unwrap. Move the finished bread to a serving piece and enjoy!
Prep Time:20 minutes
Cook Time:15 minutes(grill or oven at 350 degrees)