Question about adding poppy seed to recipe...

I have a very small sourdough baguette, that I am going to slice cross hatch but not cut through the bottom of the bread. Melted butter, Jack cheese, diced green onion, is drizzled into the crevices, and the bread is then wrapped and heated until all is melted and oozy. The recipe calls for adding poppy seeds to the mix. Since I have not used poppy seeds much, except in muffins, I'm wondering how it will add to this mixture...what do you think?

I think a better black seed for the flavor profile would be nigella-kalonji. A small black seed sometimes used on North Indian naans. This seems more appropriate to me for a savory bread than the poppy.

Thanks Christina...not one of the items I keep in my pantry, however. Since we had the bread last night I just opted out of the poppy seed addition. The bread was very good and I really can't see what the poppy seeds would have added. Oh, I did add a bit of pizza sprinkle (Penzey product) and it gave it just the right amount of zip.

Gosh, Karen, I could have made an entire meal out of that bread! With what did you serve it? (Assuming you did serve it with something else. )

Gosh, Karen, I could have made an entire meal out of that bread! With what did you serve it? (Assuming you did serve it with something else. )

Here is my post on the "what's for dinner" that I posted yesterday:
Tonight it is an organic, free-range chicken cut up, with a glaze of butter,honey, sweet and hot curry powder, and Dijon. It is basted and turned until the chicken is cooked and the glaze is beginning to caramelize. Watermelon salad, with fresh mint, Israeli feta, shallot, and fresh lemon. Purple asparagus dressed with walnut oil, grilled and sprinkled with coarse sea salt.

The bread was an after thought and ended up being very filling, but we have left overs for tonight. I think it would be a perfect addition with a great salad on a hot summer evening, with a nice crisp white wine!

What a feast! It all sounds scrumptious, but that chicken... holy cow!

I have a focaccia that I baked on Friday, so I can't justify the sourdough tonight, but the salad and a crisp white or dry rose is definitely on the menu this evening, as it's slated to hit 100F here in the Texas Hill Country.