1 loaf unsliced Vienna bread
1 teaspoon dry mustard
2 tablespoon chopped onion
1 tablespoon lemon juice
3/4 pound cheddar cheese
3/4 pound Swiss cheese
1/2 pound (or more) butter)
1 tablespoon seasoned salt
1 teaspoon (or more) poppy seed
1 can ripe olives (drained and sliced)

Cut bread into ¾-inch diagonal slices, being careful not to slice all the way through bottom crust. Combine butter, mustard, salt, onion, poppy seed, lemon juice and olives in a small sauce pan and stir until melted and blended. Cut cheese into julienne sticks about ¾-inch by ¼-inch by ¼-inch. Place the loaf of bread on a large sheet of heavy-duty foil. Start in the middle, stuffing alternate sticks of Swiss and cheddar cheese into the diagonal cuts, tucking them deeply into the bread. Use foil to hold loaf in shape as it expands from stuffing. Drizzle butter mixture over loaf and sprinkle over loaf completely covering it. Bake in a 350-degree oven for one hour. To serve, remove foil and place loaf on a board or plate with a sharp knife to cut pieces.