1 (1 lb.) round loaf rye bread
½ lb. dried beef (a.k.a. smoked beef)
8 oz. shredded dill Havarti cheese
½ C. unsalted butter, melted
1 to 2 T. dry ranch dressing mix
Dill weed to taste
Preheat the grill* on medium-low heat for indirect cooking. Cut the bread from the top down in ¾"-wide lengthwise and crosswise slices, without cutting through the bottom; set on a big sheet of heavy-duty foil and roll the foil up around the sides of the bread, creating a nest to hold the bread in place.
Chop the dried beef and push into the cuts of the bread along with ¾ of the cheese. Whisk together the butter and ranch dressing mix and drizzle evenly over the bread and into the cuts. Sprinkle the remaining cheese and the dill weed over the top. Cover with a piece of foil and place the loaf on the cool side of the grill. Close the lid and cook 12 to 15 minutes, rotating a couple of times.
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