I get my bread from a grocery deli. I've used seeded rye, sour dough, Italian, etc., even marble. The "rounder", the better. Picture a basketball that has lost a good bit of air sitting on the table...it's flat at the bottom yet still dome-shaped at the top. Cut off just enough from the top to get your hand in there (or two forks) so you can remove the belly of the bread. After the bread is stuffed, sprinkle cheese at the top so that it "glues" the top back on. I have made these, wrapped them in heavy foil, and then re-heated them just before brunch time. You want them heated thru, but not dried out. Cut into 6 to 10 wedges...looks impressive too!