Garlic Bread & Four Cheese Fondue

Garlic Bread Recipe

1. Preheat the oven to 350°F.
2. Slice the Pan Cubano down the middle. Spread the garlic butter on both sides of the inside of the bread.
3. Cut the sliced provolone and layer them on the bottom half. Close the bread by placing the top slice on the cheese.
4. Brush the top of the bread with butter. Cut the bread every one inch, almost all the way through the end.
5. Place on a baking tray and bake for 2-3 minutes until toasted with the cheese melting.
6. Remove from the oven. Finish with grated parmesan and parsley, and serve with the fondue sauce.

Four Cheese Fondue Recipe

1. Prepare the béchamel sauce.
   Create a blonde roux with butter and flour. Cool for later use. Add milk to a sauce pot, bring to a simmer while whisking. Grate the roux on a box grater. Sprinkle in the roux while whisking to prevent lumps. Add in the onion, bay leaf, clove, and simmer gently for 20-25 minutes. Constantly stirring. Season with nutmeg, white pepper, and salt. Strain and reserve for later use.
2. Heat the béchamel sauce.
3. Add grated mozzarella cheese, taleggio cheese, fontina cheese and provolone cheese.
4. Whisk in all the cheeses until fully incorporated into the sauce.