In the stores here, we get "euro-breads"...crust like a "French Roll", interior still somewhat damp and sweet...
Cut away the end, and slice 3/4" thick, butter heavily with the "garlic spread" that is not butter based, but rather oleo or olive oil (both of which are better for health!)...(both sides!)
Anyways, into a pre-heated frying pan, and about 1.5 minutes until toasted nicely...
Flip the bread, and cover with a layer of Provolone, shredded Asiago, mozza (pick your poison!)(if you want to compare gruyere, here's your opportunity!)...turn the heat off, or down, cover the pan, and leave sit for 60-90 seconds, depending on the stovetop you are working from and pan...
Cut and serve...
If you want to kick it up a lot... make the bruschetta mix of seeded fresh tomato, finely diced, drained of juices, cut fresh basil, a scoop of grated garlic, a "dash" of sea salt, a bit of fresh ground pepper, stirred and mixed...or go "all the way" with a few strips of proscioutto (sp?)...but choose your own level...
Lifter...