📝 About This Recipe
This show-stopping loaf is the ultimate crowd-pleaser, featuring a crusty sourdough boule deeply scored and stuffed with a decadent trio of melted cheeses. Bathed in a rich, aromatic garlic and herb butter, every crevice becomes a treasure trove of savory flavor and gooey textures. It is the perfect centerpiece for gatherings, offering a tactile and communal dining experience that is as fun to eat as it is delicious.
🥗 Ingredients
The Bread
- 1 large loaf Sourdough Boule or Italian Loaf (unsliced, approximately 1 pound)
The Cheese Filling
- 1.5 cups Low-moisture Mozzarella cheese (shredded or thinly sliced)
- 1 cup Sharp Cheddar cheese (shredded for a bold tang)
- 1/4 cup Parmigiano-Reggiano (freshly grated)
Garlic Herb Butter
- 1/2 cup Unsalted butter (melted)
- 4 cloves Garlic (minced very finely)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Red pepper flakes (optional, for a hint of heat)
- 1/4 teaspoon Kosher salt (adjust if using salted butter)
- 1/4 teaspoon Black pepper (freshly cracked)
Garnish
- 1 tablespoon Fresh Chives (finely snipped)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet with aluminum foil or parchment paper for easy cleanup.
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2
Using a sharp serrated knife, cut the bread in a 1-inch diamond crosshatch pattern. Cut vertically across the loaf at 1-inch intervals, then rotate and cut diagonally. Be careful to cut deep into the bread but do NOT cut all the way through the bottom crust.
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3
In a small microwave-safe bowl or small saucepan, melt the butter over low heat.
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4
Whisk the minced garlic, chopped parsley, dried oregano, red pepper flakes, salt, and black pepper into the melted butter until well combined.
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5
Place the scored loaf onto the prepared baking sheet. Use a pastry brush or a small spoon to drizzle about two-thirds of the garlic butter mixture deep into all the cracks and crevices of the bread.
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6
In a bowl, toss the shredded Mozzarella and Cheddar cheeses together until evenly mixed.
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7
Using your fingers or a butter knife to gently pry the bread gaps open, stuff the cheese mixture generously into every cut. Don't be afraid to pack it in—the more cheese, the better the pull!
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8
Drizzle the remaining garlic butter over the top of the stuffed loaf, focusing on the exposed bread surfaces.
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9
Sprinkle the grated Parmigiano-Reggiano evenly over the entire top of the bread to create a salty, golden crust.
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10
Wrap the loaf loosely with aluminum foil. This prevents the top from burning while allowing the cheese in the center to melt thoroughly.
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11
Bake in the preheated oven for 15 minutes. The foil traps the steam, ensuring the bread stays soft on the inside.
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12
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and the edges of the bread are golden brown and crispy.
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13
Remove from the oven and let it rest for 2-3 minutes. This allows the cheese to set slightly so it pulls in long, satisfying strings rather than just sliding off.
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14
Garnish with fresh chives and serve immediately while hot and gooey.
💡 Chef's Tips
Choose a sturdy, crusty loaf like sourdough or a rustic boule; soft sandwich breads will fall apart under the weight of the cheese. To get the best cheese pull, grate your own cheese from blocks rather than buying pre-shredded, which contains anti-clumping starches. If you want to prep ahead, stuff the bread and wrap it in foil up to 4 hours in advance, then bake just before serving. Avoid cutting through the bottom crust by placing two wooden spoons on either side of the loaf to act as 'stoppers' for your knife. For a flavor twist, add cooked crumbled bacon or finely diced jalapeños into the crevices along with the cheese.
🍽️ Serving Suggestions
Serve alongside a warm bowl of marinara sauce or creamy ranch dressing for dipping. Pairs beautifully with a crisp Caesar salad to cut through the richness of the butter and cheese. Accompany with a cold Italian pilsner or a glass of chilled Sauvignon Blanc. This makes an excellent side dish for a hearty lasagna or a slow-cooked beef stew. Serve as a standalone appetizer for game nights or holiday cocktail parties.