Ooey Gooey Cheese Bread
This is not for the dairy-free and gluten-free among us. Or basically anyone health-conscious. Just move along if that’s you! I have some great salad recipes on my blog.
But hey, if you’re ready to throw caution to the wind and make something so delicious and so addictive that you’ll be hovering over the cutting board and eating it the second it cools, I’ve got you.
Cheese bread is a Smart Family favorite. My husband’s family has been making this for probably three decades. It’s delicious alongside grilled flank steak with steamed broccoli or grilled asparagus.
A Few Tips
- Grate your own sharp or extra-sharp cheddar cheese, do not use pre-grated. And use full-fat cheese.
- Use full-fat real mayonnaise, I prefer Hellman’s, Best Foods or Duke’s mayo.
- I’ve never tested this with dairy-free cheese or gluten-free bread, so while I’d love to give those substitutions, I just can’t. If you have favorite substitutions for cheddar cheese and French bread, please let me know!
- This needs to cool for a few minutes before you attempt to cut it.
My husband usually makes this, so I had to watch him and take measurements. He always tastes the filling and will sometimes add a little more salt or an extra dash of Worcestershire sauce depending on the saltiness of the cheese. He’s also in charge of cooking it, because I tend to burn bread. Blame it on being a mom, we’re always distracted. Start your oven at 475 degrees, and if you want to crisp up the bread at the very end, turn on the broiler for a bit.
I hope you all have a wonderful summer. I’m sorry to say this isn’t going to fit in with any swimsuit goals. Count yourself warned.
A few other summer recipes:
Almond Chia and Cherry Muffins
Strawberry Basil Smash Cocktails
Cheese Bread
Ingredients
- 8 ounces cheddar cheese sharp or extra-sharp
- 1/2 cup mayonnaise
- 6 green onions white and green parts sliced thin
- 2 teaspoons Worcestershire sauce Tamari works as a substitute
- 1/2 teaspoon Kosher salt
- Freshly ground pepper
- 12-16 oz French Bread not a baguette, but a loaf of soft French bread
Instructions
- Preheat oven to 475 degrees.
- In a medium bowl, combine the cheese, mayo, onions, Worcestershire, salt and pepper. Evenly spread the cheese filling on the two halves of bread and place them on a sheet pan. Place the bread on the top rack of the pre-heated oven until the cheese is completely bubbly and melted and the edges are golden brown, about 15 minutes.
- For the last 30-60 seconds, you can change the oven to the broil setting to get the cheese browned and bubbly. But if you’re like me and tend to get distracted and burn things under the broiler, stand at attention near the oven and check it intermittently.
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