Spiedini Alla Romano

3 3-ounce or 2 4 ounce hero loaves of Italian bread
1 8 ounce ball of mozzarella
1/4 cup butter, melted
<a href="/recipes/sauces/anchovy.html">Anchovy sauce</a>

Preheat oven to 375F. Trim crusts and ends from bread; cut small
loaves in half crosswise, larger ones into thirds. You should have
six pieces that look like stubby sticks of butter -- about one and
a half inches high and wide and about two and a half inches long.
Starting at one end of each piece, cut four slits one half inch apart;
cut just to about one-quarter inch of the bottom so that the slices
will stay together and form a kind of fan. Cut the ball of mozzarella
into thirds, then cut each third in half. Cut each piece of cheese
into 4 slices one-quarter inch thick and about an inch square. Fit
cheese slices into the slits in each stick of bread as neatly as
possible. Gently thread bread and cheese on skewers. Holding the
skewers upright, brush the bread with butter. Arrange the skewers
on a foil-covered baking sheet. Bake for five minutes, or until the
cheese melts. To serve, slide the toast and cheese off the skewers
onto small plates and pour anchovy sauce over them.