1 lb. loaf unsliced white bread
1/2 c. lemon-pepper butter, softened
1 tbsp. prepared mustard
2 tsp. poppy seed
8 slices process Swiss cheese (8 oz.)
8 slices bacon, crisp-cooked, drained and crumbled

Cut bread into 9 slices, cutting to but not through bottom crust. Combine lemon-pepper butter, mustard, and poppy seed; mix well and set aside 3 tablespoons of mixture. Spread remainder on the cut surface of bread. Place 1 slice cheese in each cut, sprinkle lemon-pepper butter mixture on top and sides of loaf, bake on ungreased baking sheet at 350 degrees for 20 minutes. Makes 9 servings.

LEMON-PEPPER BUTTER RECIPE:

2 c. butter, softened
1/4 c. snipped chives, fresh or freezer dried
1 1/2 tsp. grated lemon peel
2 tbsp. lemon juice
1/2 tsp. freshly ground black pepper

In small mixer bowl, cream butter until light and fluffy; add chives, grated lemon peel, lemon juice and black pepper. Mix together to blend well. Store in refrigerator in tightly covered container until needed. Makes 2 cups.