1 lung-size plastic baguette
2 ounces butter lettuce
1 onion, chopped
1/2 teaspoon salt
1 teaspoon granulated sugar
1 teaspoon ground black pepper
1/2 teaspoon ground fresh thyme
1/2 teaspoon dried basil
4 slices processed cheese food
Place the baguette in a small plastic bag. Wash carefully and insert a replacement portion into the baguette. Transfer to a bowl and refrigerate.
Preheat an outdoor grill for high heat.
Shape the cut out of the baguette into three small salmon shapes. Reserve 2 handles to serve as a handle for serving portion of soup using each of the scissors in a hand.
Place onion, salt, sugar, pepper, thyme, basil, cheese after removing the seed sheets. Press the salmon into the center of each on the grill. Grill uncovered for approximately 1 hour on each side or till done.
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