Union Jack Bread

By Erika on October 5th, 2012 / / 8 Comments

This cheesy and garlicky bread is made so the gooey chefs is “hidden” inside each piece of garlic bread. This will be your absolute favorite garlic bread recipe!

Yield: Serves 6

Union Jack Bread

Union Jack Bread

Ingredients

  • 1 large baguette (high-quality dense baguette- not the skinny one)
  • 1 stick butter
  • 3 large cloves garlic, smashed then minced
  • 1/3 cup grated Parmigiano-Reggiano
  • 1 heaping teaspoon garlic powder
  • 1/4 teaspoon kosher or sea salt
  • 8 ounces jack cheese, sliced 1/4" thick pieces (choose a block of cheese that will be wide and tall enough to cover about 3/4 of the slice of baguette)

Instructions

  1. Preheat oven to 425 degrees.
  2. Keeping the baguette in tact, start slicing. For each almost-full slice, place 3/4-deep slice "pocket" next to it for the cheese. So it goes: 1 almost full slice, then 3/4 slice, almost full slice, 3/4 slice and so on.
  3. On the almost-full slices, generously spread the butter mixture. On the 3/4 slices, place the cheese inside the "pocket" until you've finished the whole baguette.
  4. Make a canoe out of a long piece of foil (the length of the baguette), by pinching the ends tight and leaving a nice envelope pocket for the baguette. Place bread into foil and push foil to enclose the baguette but leave top open, don't close it up. Bake 10 minutes until cheese is melted and serve.

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Union Jack Bread
 
Serves: Serves 6
Ingredients
  • 1 large baguette (high-quality dense baguette- not the skinny one)
  • 1 stick butter, softened
  • 3 large cloves garlic, smashed then minced
  • ⅓ cup grated Parmigiano-Reggiano
  • 1 heaping teaspoon garlic powder
  • ¼ teaspoon kosher or sea salt
  • 8 ounces jack cheese, sliced ¼" thick pieces (choose a block of cheese that will be wide and tall enough to cover about ¾ of the slice of baguette)
Instructions
  1. Preheat oven to 425 degrees.
  2. Keeping the baguette in tact, start slicing. Slice a ¾-1" thick slices almost to the bottom of the baguette. For each full slice, slice a ¾-deep slice "pocket" in the middle of it for the cheese.
  3. Make the butter mixture. Place the softened butter in a bowl. Add the garlic, Parmigiano-Reggiano, garlic powder and salt. Mix well.
  4. Generously spread the butter mixture on the big slices. Place the jack cheese inside the "pocket" until you've finished the whole baguette.
  5. Make a canoe out of a long piece of foil (the length of the baguette), by pinching the ends tight and leaving a nice envelope pocket for the baguette. Place bread into foil and push foil to enclose the baguette but leave top open, don't close it up. Bake 10 minutes until cheese is melted and serve.

show comments 8 responses

  • Julie Smith says:

    this looks delicious, but I do not understand your slicing instructions. Any chance you could post a few pics or a video?

    • Sue Lierle says:

      Julie Smith, If I understand correctly, she means that you make one slice a;most all the way through except don’t slice though bottom crust as to keep it attached. This is where you put the butter mixture which I am presuming you mix the butter and the next five ingredients together here. Then the next slice you only go 3/4 way though and this is where you put the slice of Jack Cheese in this pocket. Then you proceed with the instructions for baking the bread in foil. Hope this helped!

  • Wendy says:

    The one picture looks great! But I don’t understand the slicing instructions either. Looks like the last commenter posted the comment on Nov. 1, 2014 and today it Jan. 11, 2015 and there’s still no reply. Does this mean there will be no further explanation?

  • Kathy says:

    I’m confused about the slicing. Are you saying to cut down from the top of the baguette 3/4 of the way without completely cut to the cutting board underneath? Then, you lay the cheese in that area, then make another cut not as deep?? More photos are needed. Thanks! Kathy

  • Gayle Marie says:

    I agree with Julie – I have read the directions twice and I still do not understand the slicing directions!!! HELP!

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