And while stewing, let’s start the second and final part… Cover the baking sheet with parchment paper, cut the baguette into four parts, then cut it in half lengthwise to make eight pieces, spread it on the baking sheet. Remove our sauce from the fire, spread it hot on the baguette. Then spread most of the cheese on top, press the knife to the baguette, so that the next layer is evenly laid. Baguette is better to take a thin and long – so in the finished form looks more interesting, a thinner layer of bread and, accordingly, more saturated juicy crumb. With a thin one, I was not lucky at the moment, I had to buy a short and thick one…