Pin it I was halfway through a Netflix binge when the craving hit—something warm, cheesy, and shareable. I didn't want to order out, so I rummaged through the pantry and found a crusty sourdough loaf I'd forgotten about. Twenty minutes later, I had this golden, gooey masterpiece cooling on the counter. The smell alone made my roommate wander in from her room, and we demolished half of it before the show even resumed.
The first time I brought this to a potluck, I watched people hesitate, then reach for a second piece, then a third. One friend declared it dangerous and tried to hide the tray behind the salad. By the end of the night, only crumbs remained, and I got three texts asking for the recipe. It's become my go-to whenever I want to feel like a kitchen hero without breaking a sweat.
Ingredients
- Sourdough loaf: The crusty exterior and soft interior create the perfect vessel for all that butter and cheese, and a round shape makes the crosshatch cutting easier and more dramatic.
- Unsalted butter: Softened butter spreads smoothly into every crevice; I leave mine on the counter for an hour before starting so it blends effortlessly with the garlic and herbs.
- Garlic cloves: Fresh minced garlic gives that punchy, aromatic bite; I've tried garlic powder in a pinch, but it just doesn't deliver the same vibrant flavor.
- Fresh parsley and chives: These herbs add brightness and a pop of color that makes the butter feel restaurant-quality instead of plain.
- Mozzarella, cheddar, and Parmesan: The trio melts beautifully—mozzarella for stretch, cheddar for sharpness, and Parmesan for a salty, nutty finish that ties it all together.
Instructions
- Preheat and prep:
- Set your oven to 180°C and line a baking tray with parchment paper. This keeps cleanup easy and prevents any cheese drips from burning onto the pan.
- Score the bread:
- Use a serrated knife to cut diagonal slices about 2 cm apart, stopping just before you hit the bottom crust. Rotate the loaf 90 degrees and repeat to form a crosshatch grid that will cradle all the fillings.
- Make the garlic butter:
- In a bowl, mash together the softened butter, minced garlic, parsley, chives, salt, and pepper until smooth and fragrant. The herbs should be evenly distributed so every bite gets a hit of flavor.
- Butter the cuts:
- Gently pry open each section of bread and brush or spoon the garlic butter into the crevices. Don't be shy; the bread will soak it up and turn golden and crispy in the oven.
- Stuff with cheese:
- Tuck shredded mozzarella, cheddar, and grated Parmesan into the cuts, pressing gently so the cheese nestles deep inside. Try to distribute it evenly so no section feels left out.
- Bake covered:
- Wrap the loaf loosely in foil and bake for 15 minutes. This steams the bread slightly and melts the cheese without over-browning the top.
- Finish uncovered:
- Remove the foil and bake for another 8 to 10 minutes until the cheese bubbles and the peaks turn golden. The kitchen will smell unbelievable.
- Serve and pull:
- Let it cool for a minute or two, then set it on a board and let everyone tear off pieces. It's messy, interactive, and absolutely worth it.
Pin it One evening, I made this for a small dinner party and forgot to set a timer. I rushed back to the kitchen expecting charred disaster, but instead found perfectly golden, bubbling cheese and a room full of people drawn in by the smell. We ate it straight off the tray, laughing and peeling off steaming pieces, and it became one of those simple, unplanned moments that felt more special than any fancy course could have been.
Choosing Your Bread
A round sourdough works best because the crust holds its shape and the tangy flavor complements the rich butter and cheese. I've also used ciabatta or a rustic Italian loaf with great results, just make sure it has a sturdy crust and a soft, airy crumb. Avoid pre-sliced sandwich bread; it won't have the structure to support all the fillings and will turn soggy instead of crispy.
Flavor Variations
For a spicy kick, I sometimes stir a pinch of red pepper flakes or a dash of hot sauce into the garlic butter. Swap the cheddar for Gruyère if you want a nutty, slightly sweet note, or use Monterey Jack for a milder, creamier melt. You can also toss in crumbled cooked bacon, sun-dried tomatoes, or caramelized onions between the cuts for extra depth and texture.
Storage and Reheating
This bread is at its absolute best fresh from the oven, but leftovers can be wrapped in foil and stored in the fridge for up to two days. To reheat, pop it back in a 160°C oven for about 10 minutes until warmed through and the cheese softens again. Avoid the microwave; it will make the bread chewy and the cheese rubbery instead of gooey and crisp.
- Wrap tightly in foil before refrigerating to prevent the bread from drying out.
- Reheat in the oven, not the microwave, to restore that crispy crust.
- Freeze individual portions wrapped in plastic and foil for up to a month, then thaw and reheat as needed.
Pin it Every time I make this, I'm reminded that the best recipes don't need to be complicated to bring people together. Set it on the table, watch everyone reach for a piece, and enjoy the magic of warm bread, melted cheese, and good company.
Recipe FAQ
- → How is the bread prepared before baking?
The sourdough loaf is sliced diagonally in a crisscross pattern without cutting all the way through, creating pockets for the garlic butter and cheese.
- → What cheeses are used for the filling?
Mozzarella, cheddar, and Parmesan cheeses are shredded and stuffed evenly into the bread for a rich, melty texture.
- → Can the garlic butter mixture be customized?
Yes, fresh parsley and optional chives add brightness, and red pepper flakes can be added for extra heat.
- → What is the best way to serve the dish?
Serve the bread hot, pulling apart sections to enjoy the melted cheese and garlicky butter inside.
- → How should leftovers be handled?
Leftovers can be reheated in the oven to restore the crispy exterior and melted cheese inside.