I first saw this recipe on PW and knew instantly that this was something we would love in our house. Jim's a "bread man" and I did not know what that meant until I saw him pick up a slice of plain white bread and bite into it. I would have at least put some butter and honey on it! He just loves bread, and being a freakin MAN he doesn't have to worry about carbs the way I do.
Here are the ingredients:
1 loaf crusty french bread
1 stick butter
3/4 cup cheddar cheese, grated
3/4 cup Monterrey Jack cheese, grated
1/2 cup Parmesan cheese, grated
1/2 cup real mayonnaise
4 green onions, white and light green parts, minced
Dash of salt
4 cloves garlic, minced
The first thing we need to do is mix the cheeses with the mayo and green onion. I was only making two servings, so my measurements are off from the original recipe. Also, keep in mind that recipes (in my opinion) are not meant to be followed to a "T" unless of course you are baking, then try not to wander too much.
It's really one thing I've come to love so much about cooking - making it your own, and using what you have on hand!
I always have a block of cheddar cheese in the fridge for Jim. He likes to slice it up for a snack...along with plain white bread, I'm sure.
Grate it in your mixing bowl.
Next grate the Monterrey Jack Cheese.
Add the mayo.
Now finely mince the green onion. And if you are not a fan of onion, don't sweat it... maybe add a dash of onion powder to the mixture or leave it out all together.
I like to buy these hoggie rolls at my HEB because you can use them for so many things. Jim likes to make sandwiches out of them, but you could also slice and place under the broiler for baguettes.
Take whatever bread you are going to use and slice in half.
You can use a grill pan like I'm using her or a pan on the stove works well too. Place a pat of butter in a skillet or on the hot grill pan.
Now add your garlic so it will saute and make garlicky butter.
Now place your bread loaves face down in the skillet, swirling it to soak up the butter and garlic.
Let the bread toast and get nice and brown.
Now, we slather on our cheesy mixture. Let me interrupt... myself... and say that you should make extra "slather sauce" and store it in a container in your fridge. This stuff melts and is so yummy, just make the entire recipe (don't half it like I did) and use it again in a couple days, or the next night, or for breakfast the next morning on a bagel.