Because I eat pasta AT LEAST once a week I have probably eaten countless loaves of garlic bread during my lifetime. What better way is there to soak up the sauce in your bowl anyway? But I’m a simple girl who is used to garlic bread with only garlic, butter and maybe a sprinkle of parm. So when I saw this recipe on The Pioneer Woman my initial thought was…yuck! Mayo on garlic bread? It sounded revolting to me. But I decided to give this recipe a chance for 2 reasons.
1. Ree knows what she’s talking about. Period.
2. Sometimes a random/odd ingredient just works. Prime example: cottage cheese in our favorite Mac and Cheese.
So was it a success or an epic failure? It was definitely a success, mayo makes everything better I guess! It was cheesy and delicious and such a nice change of pace. We served it at a recent family dinner and everyone really liked it.
Note: I highly recommend you buy cheese and grate it yourself. I too used to buy the bags of pre-shredded cheese but Kara doesn’t allow it anymore. She’s pretty strict. I have to agree with her though, grating your own results in a moister cheese that melts beautifully. Also, we skipped the green onions because we wanted this 100% veggie free. 😉
3½ cups grated cheddar cheese
¾ cups Monterey Jack Cheese, grated
½ cups grated Parmesan Cheese
½ cups Mayonnaise
4 whole green onions, white and light green parts minced (we skipped)
1 dash salt
1 loaf crusty french bread
1 stick butter
4 cloves garlic, finely minced
Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it. Cut a loaf of French bread in half, then each half into half again.
Working ¼ loaf at a time, melt 2 tablespoons butter in a skillet and add ¼ of the minced garlic. Place 1 of the ¼ loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown. Repeat with remaining butter, garlic, and bread.
Spread cheese mixture on warm loaves and bake in a 425 degree F oven until cheese is hot and bubbly, about 10 minutes. Slice and serve.
Source: adapted from The Pioneer Woman