1 loaf French bread or 1 loaf sourdough bread
12 cup butter (room temperature)
4 ounces salami, finely chopped
14 cup parmesan cheese, grated
3 tablespoons fresh basil, chopped
Prepare salami butter by combining soften butter with salami, cheese and basil, set aside. Cut bread crosswise at 1/2-in intervals, cutting nearly all the way through; spread slices with two-thirds of the butter. Cut diagonally across loaf at 1/2-in intervals, cutting nearly all the way through, spread slices with remaining butter. Wrap loaf in foil, barbecue 15 minutes, open foil, barbecue further 10 minutes, serve.