Cheesy Garlic Bread

Cheesy garlic bread is the steakhouse appetizer that gets devoured before the entrees ever arrive. The trick that makes this version different from a basic garlic-butter loaf is the spread-between-slices technique. Each slice gets brushed on both sides with garlic butter and stuffed with shredded Swiss cheese, so the entire loaf turns into pull-apart cheese pockets that string out when you tear off a piece.

Swiss cheese is the unusual choice here, and it pays off. Most garlic breads default to mozzarella for the stretch, but Swiss adds nutty complexity and melts more cleanly without going stringy and rubbery. It also browns to a nicer golden color in the oven.

Dried parsley flakes go into the butter mixture because they bloom in fat without losing color the way fresh parsley does in a hot oven. Save fresh parsley for finishing if you must.

Keep the bread slices attached to the bottom crust as you spread the butter. This holds the loaf together as one piece while it bakes, then guests can tear individual slices off at the table.

Wrap loosely in foil for the first 10 minutes, then unwrap for the last 5 to crisp the top. Tightly wrapped foil steams the bread soggy.

Kitchen Tips

• Use a serrated bread knife for clean slices. Don’t cut all the way through, leave the bottom ¼ inch intact to hold the loaf together.
• Use room-temperature butter. Cold butter tears the bread instead of spreading.
• Roast the garlic at 400°F (200°C) for 30 minutes for a sweeter, mellower flavor in the butter.
• Press shredded cheese firmly between slices so it melts in pockets instead of escaping.

Variations

• Add ½ teaspoon red pepper flakes to the butter for spicy garlic bread.
• Use a mix of mozzarella and Parmesan instead of Swiss for a more pizza-leaning flavor.
• Sprinkle Italian seasoning and ¼ cup chopped sun-dried tomatoes on top for a Mediterranean version.