from The Outback Steakhouse.
This recipe has been adapted from one given to me by one of my clever nieces.
It's a keeper! Try it, you'll like it.
The hardest part is slicing that tough-textured sourdough bread. One direction was fine, but when I went cross-wise - it was hard to keep it together. Sourdough is forgiving - it didn’t tear or crumble.
When all is said and done - you just don't notice the slightly uneven cuts. It's the gooey melted cheese sinking into the onion/sesame seed/butter saturated bread cubes. This is an out-of-the-ordinary type of appetizer or a great way to serve bread along side a hot bowl of soup.
1 unsliced loaf (round is preferable) sourdough bread - mine was square.
1 pound Monterey Jack cheese, thinly sliced
2 T. melted Butter
1/2 cup finely sliced Green Onion, with tops
2-3 tsp Sesame seeds
Cut the bread lengthwise and widthwise - withOUT cutting through the bottom crust.
Place on a foil-lined baking sheet.
Insert cheese between cuts.
Combine butter, onion, and poppy seeds.
Drizzle over bread.
Wrap in foil; place on a baking sheet.
Bake at 350 degrees for 15 minutes.
Unwrap. Bake 10 more minutes, or until cheese is melted.