Save I used to walk past the bakery near my old apartment and wonder why people crowded around one particular table every Friday night. Turns out, it was for this: a golden, cheese-stuffed loaf that smelled like butter and garlic from across the street. I tried making it at home on a whim one weekend, and the kitchen filled with that same irresistible aroma. My neighbor knocked on the door just to ask what I was cooking.
The first time I brought this to a potluck, I set it down still wrapped in foil and people started tearing into it before I even announced what it was. Someone said it tasted like the best part of garlic bread and grilled cheese combined. By the end of the night, there were only crumbs left on the tray, and three people asked me to text them the recipe.
Ingredients
- 1 large round sourdough loaf (about 500 g): The crusty exterior holds everything together while the inside stays soft and chewy, sourdough adds a slight tang that balances the richness.
- 100 g unsalted butter, softened: Room temperature butter spreads easily into every crevice without tearing the bread, and you control the salt level this way.
- 4 cloves garlic, finely minced: Fresh garlic gives you that punchy, aromatic hit, jarred garlic works in a pinch but the flavor is a bit milder.
- 2 tbsp fresh parsley, finely chopped: Brightens the whole dish and adds a pop of color against the golden bread.
- 1 tbsp fresh chives, finely chopped (optional): A subtle oniony sweetness that layers nicely with the garlic without overpowering it.
- ½ tsp salt: Balances the butter and cheese, especially important if your bread is on the bland side.
- ¼ tsp freshly ground black pepper: Just enough warmth to wake up your palate without making it spicy.
- 200 g mozzarella cheese, shredded: Melts into long, stretchy strings and stays creamy even after cooling slightly.
- 100 g cheddar cheese, shredded: Adds sharpness and a deeper, more savory flavor that mozzarella alone lacks.
- 50 g Parmesan cheese, grated: Creates those crispy, golden bits on top and brings a nutty, salty finish.
Instructions
- Preheat and Prep:
- Set your oven to 180°C (350°F) and line a baking tray with parchment paper so cleanup is easier later. This also keeps the bottom from sticking or burning.
- Score the Bread:
- Use a serrated knife to make diagonal cuts about 2 cm apart, stopping just before you hit the bottom crust so the loaf stays intact. Turn it 90 degrees and repeat to form a crosshatch pattern, the bread should look like a grid of little pockets.
- Make the Garlic Butter:
- In a bowl, mix softened butter with minced garlic, parsley, chives, salt, and pepper until everything is evenly combined and fragrant. Taste a tiny bit on your finger to check if it needs more salt or garlic.
- Butter the Cuts:
- Gently pull apart the bread sections and use a spoon or pastry brush to spread garlic butter into every crack, get messy with it. The more butter you work in, the richer and more flavorful each bite becomes.
- Stuff with Cheese:
- Push shredded mozzarella, cheddar, and grated Parmesan into the cuts, alternating cheese types so every piece gets a good mix. Don't be shy, pack it in so the cheese melts down and binds the bread together.
- Bake Covered:
- Place the stuffed loaf on your prepared tray, wrap it loosely with foil, and bake for 15 minutes to heat through without browning too fast. The foil traps steam and helps the cheese start melting evenly.
- Finish Uncovered:
- Remove the foil and bake another 8 to 10 minutes until the cheese is bubbly and the top turns golden brown. Keep an eye on it in the last few minutes so it doesn't burn.
- Serve Hot:
- Pull the loaf out and let it sit for a minute so you don't burn your fingers, then tear off pieces and watch the cheese stretch. Serve immediately while it's still warm and gooey.
Save One evening I made this for a small dinner party, and halfway through the meal someone said it felt like we were all sitting around a campfire sharing something special. The act of pulling the bread apart together, passing pieces around, turned a simple starter into the centerpiece of the night. No one wanted to move on to the main course.
Cheese Variations
I have tried Gruyère in place of cheddar for a nuttier, more complex flavor, and it worked beautifully with the garlic. Monterey Jack gives you a milder, creamier melt that kids tend to love. You can even mix in a bit of blue cheese if you want something bold, just use it sparingly so it does not overpower the other flavors.
Make Ahead Tips
You can score the bread, make the garlic butter, and stuff the cheese a few hours in advance, then cover it tightly and refrigerate until you are ready to bake. Just add an extra 5 minutes to the covered baking time if it goes in cold. This trick has saved me more than once when hosting, because I can focus on other dishes and still serve hot, fresh bread.
Serving Suggestions
This bread pairs perfectly with a crisp white wine or a light lager, something refreshing to cut through the richness. I have also served it alongside a simple green salad or tomato soup for a cozy, casual meal. It is fantastic as a party appetizer, but honestly, sometimes I just make it for myself on a lazy Sunday and call it dinner.
- Add a pinch of red pepper flakes to the butter for a subtle kick of heat.
- Brush any leftover garlic butter on the outside crust before the final bake for extra flavor.
- Reheat leftovers in the oven at 160°C for 10 minutes, foil wrapped, so they do not dry out.
Save Every time I make this, someone inevitably asks if it is hard, and I love telling them it only takes 15 minutes of actual work. The smell alone is worth it, and the look on people's faces when they tear off that first cheesy piece never gets old.
Recipe FAQs
- → What type of bread works best for this dish?
A large round sourdough loaf is ideal due to its sturdy crust and texture that holds the fillings well.
- → Can I use different cheeses?
Yes, Gruyère or Monterey Jack can be swapped in to vary the flavor profile and melt quality.
- → How do I prevent the bread from drying out?
Wrapping the loaf loosely in foil while baking helps retain moisture and allows the cheese to melt evenly.
- → Can I prepare this in advance?
It’s best enjoyed fresh, but leftovers can be reheated in the oven to restore warmth and gooey texture.
- → What herbs enhance the garlic butter best?
Fresh parsley and chives add bright, aromatic notes that complement the rich garlic butter blend.