INGREDIENTS
2
slices bread (I used a soft, small French baguette; use your favorite)
1
to 2 tablespoons butter, softened for generous spreading (I use unsalted butter)
about 1 to 2 ounces sliced fontina cheese, or enough to cover every inch of bread
about 1 to 2 ounces grated mozzarella cheese, enough to loosely pile 1 to 2 inches high