I got this recipe from Pinterest. It was originally from this blog.
I used some substitutions. I couldn't find thinly sliced Monterey Jack cheese, and the line at the deli was insane, so I opted for Sargento's thinly sliced Provolone cheese. The recipe called for 12-16 oz, so I bought 2 7 oz packs. I didn't even use the whole first pack, because I couldn't fit anymore cheese in the slits. Stop and Shop was out of scallions, so I used the chopped (dried) chives from the spice cabinet. I also used sesame seeds instead of poppy seeds.
I was thinking about it and there are so many options for fillings. You could do a pizza bread, a cinnamon apple bread, or any kind of cheese. The possibilities are endless!