1 (16 ounce) can French bread, cubed
1 (8 ounce) package cream cheese, cubed
1 cup chopped celery
1 cup shredded mozzarella cheese
2 cups shredded Swiss cheese
1 cup shredded Cheddar cheese
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon prepared horseradish
1/4 teaspoon ground black pepper
Place 1 can of cream cheese in the bottom of a nonstick skillet. Place an empty can into the skillet; cover pan and place over low heat for about 5 minutes. Remove can from pan; let cool and keep warm.
Stir the cream mixture into the French bread cubes. Cover pan and allow sandwich to cool. Drain excess drain water from pan and spread 4 tablespoons of cream cheese mixture over top of bread cubes.
Slice bread cubes into 1/4 - inch cubes; place in prepared pan. Heat 2 tablespoons milk in a small saucepan over low heat. Add bread cubes; brush with milk. Heat until golden brown, about 5 minutes. Cut wedges into bread cubes.
Stir the cheese mixture into the end of bread cubes. Place 2 tablespoons cream cheese into the center of each bread cube. Roll sandwich into a 5x5 inch rectangle and refrigerate overnight.
While sandwich is in refrigerator, prepare the cheese and cream cheese sandwich as directed on package. You can arrange the sandwiches in any order, freeze for later or place sandwiches in the refrigerator and freeze for sandwiches.
To serve: Preheat grill for high heat. Lightly butter a 9x13 inch baking dish.
When sandwich is ready, brush with 1/4 cup of melted butter. While sandwich is still warm place celery, cheese, Swiss cheese, Cheddar cheese, Worcestershire sauce and garlic powder over sandwich. Cover sandwich with a slice of mozzarella cheese. Cover sandwich with remaining mozzarella cheese and cheese mixture. Seal edges and cut out pelts.
Bake at 375 degrees F (190 degrees C), until cheese is bubbly and Cheddar cheese is golden brown. Set aside.
While sandwich is in refrigerator, preheat grill for medium-high heat. Remove loaf and cook the celery and cheese in the oven on medium/high for 5 minutes. Remove bread cubes and discard. Brush sandwich with melted butter, then press into oven and set aside. Working with knife, place celery and cheese in baking pan. Arrange bread cubes on the prepared baking sheet, using an extra layer of cheese to cover the breads. Bake bread cubes for 2 minutes to melt cheese over all. Glaze with water, using a small amount of stock, if desired.