This is THE BEST cheesy pull-apart bread of all time. My mom used to make this as a fancy appetizer when we were little, and the minute it would come out of the oven, everyone would try to get a piece of it; it would be gone within minutes of being set out! Like, do you see that cheese pull?? Omg. The best.
The same exact thing still happens today in my own house, just last night in fact! We had it with grilled BBQ pork chops and cooked green beans, sort of a light southern dinner. Light = no potatoes lol I should have though, I definitely think mashed potatoes would have gone great with dinner… but I digress.
It is super quick and easy to put together; a simple dish that never disappoints.
I hope you enjoy it as much as we do!
Tips Before We Get Our Hands Dirty:
- Tip #1 : When you are cutting the bread, you want to make sure you cut your pieces wide enough that they will be easier to pull apart. I usually cut it to where top down, each section is a 1 inch cube. When you are doing your second (crosswise) set of cuts, I find it easier to keep the bread together by just holding it stable because it will be wiggly, especially if it’s a super fresh loaf. This is how the bread cuts should look.
- Tip #2 : DO NOT CUT ALL THE WAY THROUGH THE BREAD. Yes, I’m yelling. Yes, I have done this when I wasn’t paying attention. We want the bread to stay together to have a solid base and to keep all of the cheesy, buttery goodness inside for that pull-apart experience.
- Tip #3 : I love this cheese combo; not too salty but melty with a little spice and really brings out the sourdough and green onion flavors. If you want to play with flavors or just don’t have these cheeses on hand, feel free to experiment! That’s how the best family recipes are made 🙂 Whatever you choose, you need to make sure that once your cheeses are mixed, you stuff it in between all of the pieces of bread. I tend to start in the middle of the loaf and work my way out to the sides.
- Tip #4 : Mix your green onions in with the melted butter and let it sit for a few minutes before adding to the bread to infuse some of the flavor into the butter. You’re going to want to carefully use a spoon to place your green onions to get it evenly placed on the bread. Any extra butter that’s left in your bowl can just be drizzled all over the top.
Ok So Let’s Get Started!
Details
Depends on how much you want to share!
10 mins
25-30 mins
350 F
Print
Ingredients
1 Non-Cut Loaf of Sourdough Bread
2 Cups Monterrey Jack
2 Cups Pepper Jack
2 Full Green Onions, Chopped
6 Tbsp Unsalted Butter
Directions
- Pre-heat your oven to 350 F and line a cookie sheet with foil.
- Cut your sourdough loaf into 1 inch slices in one direction, then cut across in the opposite direction creating 1 inch cube sections. Be careful not to cut through the bottom of the bread. Stop with about a half inch to the bottom of the bread. There is a photo above for example.
- Chop your green onions including the white portion and melt your butter. Mix the two together in a small bowl. Let sit for 2 minutes.
- While butter is sitting, shred your cheeses and mix well. Stuff into all of the cuts in the bread.
- Spoon your green onions into all of the cuts you made in the bread. Drizzle any extra butter all over the bread as evenly as you can. You can always add more butter if you feel like it. Transfer bread to your cookie sheet.
- Bake at 350 F on the middle rack for 25-30 minutes, until cheese is melty and top of bread is golden. Serve immediately.
If you have leftovers, which sounds unreal to me (we eat it all, no shame! lol) it can be stored in an airtight container for 2 days. It does re-heat well in the oven.
