Ingredients
Method
- Preheat the oven to 375 degrees.
- Line a baking sheet with some aluminum foil and place the loaf of bread in the center. Making sure to cut only ⅔ of the way through the bread, cut slits on a diagonal on both sides to resemble a diamond shape (make sure you don't cut all the way through) set aside.
- In a small saucepan, add the oil, garlic, and butter and bring to a sizzle. Allow it to cook together on low heat for just about a minute, remove from the heat, add the Italian seasoning and set aside.
- Using a pastry brush, brush the garlic oil mixture all over the top and between each piece of bread and stuff each piece with a piece (or shredded) mozzarella. Top it off with freshly grated Parmigiano Reggiano.
- Gather up the sides of the aluminum foil that the bread is sitting on and wrap it around the base of the bread. With another piece of foil, wrap the top of the bread.
- Pop it in the oven for 30 minutes, remove the foil after 20 minutes to allow the top to get nice and crispy.
- Enjoy! Buen Provecho!
- Homemade Cherry Cobbler
- French Dip Sliders
- Mozzarella Cheese Sticks
- Homemade Corn Dogs
Nutrition
Notes
Pro Tips:
Score your bread in a crosshatch pattern, but stop about half an inch from the bottom - I learned this after too many loaves fell apart completely. That base keeps everything connected while still allowing the butter mixture to penetrate deep into every layer. Use European-style butter with higher fat content (around 82-84%) because it has less water, preventing the bread from getting soggy while creating those perfectly crispy edges that contrast beautifully with the soft, cheesy interior. Wrap the bread in foil for the first 15 minutes, then unwrap for the last 10-15 minutes. This technique, borrowed from how we steam bread in the Caribbean, keeps the inside impossibly tender while the top gets golden and bubbly. Mix your cheeses in a 2:1 ratio of mozzarella to sharp cheddar - mozzarella gives you those Instagram-worthy cheese pulls, while cheddar provides the sharp flavor that cuts through the rich butter and prevents the dish from being one-note. Storage & Meal Prep:
Store leftovers in an airtight container in the refrigerator. Reheat in the oven at a low temperature or microwave. Note: the bread may lose crispiness upon reheating.
Score your bread in a crosshatch pattern, but stop about half an inch from the bottom - I learned this after too many loaves fell apart completely. That base keeps everything connected while still allowing the butter mixture to penetrate deep into every layer. Use European-style butter with higher fat content (around 82-84%) because it has less water, preventing the bread from getting soggy while creating those perfectly crispy edges that contrast beautifully with the soft, cheesy interior. Wrap the bread in foil for the first 15 minutes, then unwrap for the last 10-15 minutes. This technique, borrowed from how we steam bread in the Caribbean, keeps the inside impossibly tender while the top gets golden and bubbly. Mix your cheeses in a 2:1 ratio of mozzarella to sharp cheddar - mozzarella gives you those Instagram-worthy cheese pulls, while cheddar provides the sharp flavor that cuts through the rich butter and prevents the dish from being one-note. Storage & Meal Prep:
Store leftovers in an airtight container in the refrigerator. Reheat in the oven at a low temperature or microwave. Note: the bread may lose crispiness upon reheating.