Rich, cheesy bread, perfect as a side dish or appetizer.
- 1/2 cup mayonnaise
- 8 ounces mozzarella cheese shredded
- 1 pound cheddar cheese shredded
- 1/2 package green onion chopped
- 2 tablespoons sour cream (optional)
- 3 gloves garlic minced
- 1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly mel
- 1 loafs french bread (i used ciabatta), depending on the size of the loaves
- Carbohydrate 0.874999972119419 g
- Cholesterol 30.4926973935835 mg
- Fat 10.6731088023845 g
- Fiber 0.0102999997768838 g
- Protein 5.69506973543629 g
- Saturated Fat 6.1424812522048 g
- Serving Size 1 1 Slice (31g)
- Sodium 173.32925424735 mg
- Sugar 0.864699972342535 g
- Trans Fat 1.65636319955181 g
- Calories 122 calories
Step-by-step
- In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.
- Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.
- Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.
Most home cooks ruin cheesy bread by applying too much direct heat too quickly, which burns the dairy fats before the interior reaches a bubbling state. Controlling the thermal gradient requires softening the butter to the exact point of near-melting so it emulsifies smoothly with the mayonnaise rather than separating into greasy pools under the broiler.
The Fat-To-Protein Balance
Shredding block mozzarella and cheddar rather than buying pre-bagged varieties eliminates cellulose coatings that prevent proper melting. Combining these cheeses with a dense fat base creates a cohesive thermal barrier that protects the bread crust from scorching during the three to five minutes required under direct radiant elements.Broiler Management
Positioning the baking sheet six inches below the heating element ensures even browning without carbonizing the allium aromatics embedded in the spread. Allowing the finished loaf to rest for exactly five minutes lets the internal proteins set firmly enough to yield clean cuts without squeezing out the melted dairy.
