Instructions: Cut loaf of French bread lengthwise into 3 layers, i.e., bottom, middle and top. Cook bacon until done but not crisp, then set aside. Saute onion in the butter or margarine until clear. Remove from heat. Add Grey Poupon mustard and poppy seed. Stir.

On bottom layer of bread, thinly spread on the mustard mixture, then put on 6 slices of bacon and top with 2 slices of Swiss cheese and grated mozzarella.

Repeat on next layer saving enough mustard mixture to spread thinly on top slice, then sprinkle with more poppy seeds.

Wrap in aluminum and bake at 350 for 25 min or until cheese is melted and sandwich is heated throughout. The aluminum can be left open at the top for the last 10 minutes to brown and crisp the bread if you prefer. Slice and serve warm with your favorite pizza or Ranch dipping sauce as desired.

Personal experience notes: Be careful cutting the top slice off the French bread because it needs to run the full length of the bread (another mistake I have made). Otherwise, you will end up with ends that have no tops or worse yet, they end up all bread with very little of the good gooey stuff in the middle.

This is also easier to slice with an electric knife if youre fortunate to own one. I have also found the Kraft brand of Mozzarella and Swiss with 4 long slices are just the right size. One other thing, I was tempted to leave the onions in slices but he could tell what I was thinking and cautioned me to chop them because they tend to be overbearing otherwise. Guess thats about it for tips.

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