[Sca-cooks] question about breads

[Elaine Koogler]

Huette von Ahrens wrote:

>--- Terry Decker <t.d.decker at worldnet.att.net> wrote:
>
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>>That's an interesting idea.  Probably not historical accurate, but 
>>interesting.
>>
>>If you do these, use thicker slices of cheese than the thin sliced deli cuts 
>>and be sure to have enough oven space to melt and serve.  They cool down 
>>quick and I think they are better with at least a little warmth in them.  I 
>>used a medium swiss, but I think a sharper cheese would taste even better.
>>
>>Bear 
>>    
>>
>
>I was thinking of using the thicker French toast sliced bread, which is about twice as thick
>as the usual slice of bread.  Toasting it lightly then buttering and adding the sugar and spice.
>I was thinking of mozzarella cheese, since this is an Italian recipe.  What does the original
>recipe say?  Then popping it into a hot oven for a quick melt and serving.  There is a local
>Italian restaurant that uses this same bread, with garlic butter and mozzarella cheese with
>a marinara  sauce dip.  It is quite yummy.   
>
>Huette
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For whatever reason, Fontina cheese occurred to me....

Kiri