This is excellent with any dish, especially a meal you might ordinarily serve with garlic bread and it also makes a grand appetizer served with marinara dipping sauce.
As always...quick and easy.
Prep time 5 minutes.
Cut the loaf in half from the side, like a bun, leaving the top and bottom hinged together by the edge. The bottom should be 2/3 of the loaf, the top 1/3.
Hollow out the center of the bottom to form a channel lengthwise 1/2 to 1 inch from all sides (I usually simply pinch it out). Try to leave 1/4 to 1/2 inch of bread under the bottom of the channel.
Butter inside the top and bottom including the inside of the channel thick or thin to your preference.
Sprinkle with garlic powder.
Pack the channel with shredded cheese slightly above the lip of the channel.
Close the loaf, wrap in tinfoil and bake for 20 minutes.
Let it cool for 5 minutes, then cut into Texas toast width slices and serve warm.
As always...quick and easy.
Prep time 5 minutes.
1 Loaf French bread
Butter or margarine
Garlic Powder (or garlic salt as a substitute)
16 oz Bag of mozzarella/provolone shredded cheese mix.
Preheat oven to 350.Butter or margarine
Garlic Powder (or garlic salt as a substitute)
16 oz Bag of mozzarella/provolone shredded cheese mix.
Cut the loaf in half from the side, like a bun, leaving the top and bottom hinged together by the edge. The bottom should be 2/3 of the loaf, the top 1/3.
Hollow out the center of the bottom to form a channel lengthwise 1/2 to 1 inch from all sides (I usually simply pinch it out). Try to leave 1/4 to 1/2 inch of bread under the bottom of the channel.
Butter inside the top and bottom including the inside of the channel thick or thin to your preference.
Sprinkle with garlic powder.
Pack the channel with shredded cheese slightly above the lip of the channel.
Close the loaf, wrap in tinfoil and bake for 20 minutes.
Let it cool for 5 minutes, then cut into Texas toast width slices and serve warm.
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