This bread, from Pillsbury Classic Cookbook, Barbeque and Fixin’s may be assembled, wrapped and waiting in the refrigerator to be grilled. Place it on the grill rack away from the hottest coals, adding a few extra minutes of cooking time for a refrigerated loaf.

CHEESY PUMPERNICKEL LOAF

1 (1-lb.)unsliced round or oval loaf pumpernickel bread
4 ounces (1 cup) shredded Swiss cheese
1/2 cup mayonnaise or salad dressing
2 Tablespoons finely chopped fresh parsley or 1 Tablespoon dried parsley
1/4 teaspoon onion powder

Heat grill. Slice loaf into 1-inch slices, cutting to but not through bottom of loaf. Then, omitting end slices, cut crosswise down center of loaf, cutting to but not through bottom of loaf.

In small bowl, combine remaining ingredients; mix well. Spread cheese mixture between each bread slice. Place loaf on sheet of heavy-duty foil; wrap securely.

When ready to barbecue, place bread on gas grill over low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cook 13 to 20 minutes or until cheese is melted and bread is hot, turning once. 14 slices.

Oven method:
Heat oven to 375 degrees F. Prepare recipe as directed above. Bake at 375 degrees F for 20 to 25 minutes or until cheese is melted and bread is hot.