Cheesy Bread

Mmm.  Cheesy Bread.  Just absorb that thought for a second.

It is spectacularly comforting which is why I am posting my favorite, easy version of this now.  It is the perfect food for the cozy theme I am following during the duration of my Pine Tree Goods Giveaway!  Melted cheese on chewy bread paired with a green salad or bowl of soup?  Yeah baby!!

As you may have guessed from my previous postings of Garlic Toast and Herbed Garlic Bread, I like having a carbohydrate to dip in my food.  I may or may not make noises like a crane on a construction site when I scoop with tools of bread.  One of my favorite hot lunches when I was a kid was the dunkers; big slabs of bread with melted mozzarella on top served with a scoop of spaghetti sauce.  Scrumptious.  Essentially, that is what I make this bread for.  The salad just makes me feel less guilty about eating a dinner centered around bread.

I was reading a recipe by Pioneer Woman recently and she mentioned that she freezes hers.  This never once occurred to me, but you can bet I am going to be doing that from now on!  Smear on the cheese mixture, wrap it up tightly, and pull out to thaw and toast whenever it is needed.  Genius.  And speaking of smart ideas, whoever paired bread and cheese together the first time (probably someone French…) and warmed it up and called it a meal, well they are my forever friend.

Here in South Carolina, I am learning about Southern Caviar (aka Pimento Cheese) and all its versions, uses, and adaptations.  In some ways this recipe is a simpler version of that.  I have been holding out on making my own pimento cheese but since it is everywhere down here, I am sure I won’t be able to resist for long.  Then, of course, I may just have to smear it on bread and toast it up.  That recipe and this recipe can be buddies.  Hehe!

Oy vey…I really shouldn’t blog when I’m tired….
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Simple Cheesy Bread

1 large loaf french bread (not baguette-you want it softer than that)
8 oz grated colby-jack cheese
1/2 c good mayonnaise
1 stick (1/2 c) softened butter

Combine the cheese, mayo, and butter in a small bowl.  Set aside.  Cut the bread in half down the side lengthwise and open like a book.  I cut it in half crosswise as well so that the pieces fit on my pan butter, but whatever works for you is fine!  Divide the mixture evenly between the pieces of bread and smear evenly all the way out to the edges! Don’t forget the edges!  **If you are freezing this for later, gently sandwich the bread together, wrap well in plastic wrap, and then again in foil, or place in a zip top freezer bag.  Defrost in the fridge and proceed with recipe.**  Preheat the oven to 375.  Place the bread cheese side up on a parchment or foil lined sheet pan (because burnt cheese is a major bummer to clean off of metal) and toast for 10 minutes.  Check the bread to see how it is melting and proceed at 5 minute intervals until it is toasted to your preference.  Some like their cheese barely melted, other like it to be bubbling and turning brown.  Your choice!  Pull it out and let it set for a minute-if you can wait that long-before slicing and enjoying!