12 ounces mushrooms, sliced
4 ounces caramelized onions, optional
3 pieces bacon, cooked and crumbled
1 tablespoon chopped fresh thyme or 1.5 teaspoons dried thyme
pinch salt and pepper
1 tablespoon butter
1 unsliced sourdough loaf
12 ounces provolone cheese slices
1/2 cup butter, melted
1-2 tablespoons dijon mustard
2 teaspoons poppy seedsDirections:
Heat a large skillet over medium heat and add butter. When butter has melted add mushrooms and cook about 5 minutes until mushrooms sweat. Add thyme, salt and pepper and cook for another 2-3 minutes. Set aside to cool.
Combine melted butter with dijon mustard and poppy seeds in a small bowl and set aside.
Preheat oven to 350. Score the bread in a checkered pattern, lengthwise and widthwise, being careful to keep the bottom of the loaf intact. Place the slices of cheese in between the cuts of the bread, tearing the slices to fit as needed. Using a spoon, place the mushrooms, then the onions in between the cuts of bread. Sprinkle the crumbled bacon over the cuts of bread and drizzle loaf with butter, mustard, poppy seed sauce.
Wrap loaf in foil and bake for 15 minutes.
Unwrap and bake for another 10 minutes or until cheese is melted. Just pull apart to serve.Presented by:
Tellicon Grains BakeryDate Aired:
October 08, 2012
Tellicon Grains Bakery