Gooey Provolone Garlic Bread Recipes

PROVOLONE GARLIC BREAD

Steps:

• Preheat oven to 350°F.
• Mix butter with garlic and Worcestershire sauce, set aside.
• Halve bread horizontally. Slice each half piece of bread crosswise into serving size pieces, cutting only three-fourths of the way to the bottom (do not cut bread into individual pieces).
• Place each half piece of bread on a baking sheet, crust side down.
• Spread all cut surfaces (including between the crosswise cuts you made) with the garlic-butter mixture.
• Cut or tear the cheese into pieces that will fit to cover the entire surface of both halves of bread.
• Bake until cheese melts and lightly browns, about 20 minutes.

17 BEST CIABATTA SANDWICH RECIPES

Steps:

• Cut the ciabatta bread in half horizontally and spread the olive tapenade on the bottom half.
• Add lettuce on top of the tapenade, then layer on the onion, salami, cheese, and tomatoes.
• Add the other half on top to complete the sandwich. Cut evenly into 16 pieces.

GOOEY PROVOLONE GARLIC BREAD

Steps:

• Cut bread lengthwise in half; place cut side up on baking sheet.
• Combine oil, garlic, oregano and, if desired, pepper flakes in small bowl; mix well. Brush on cut sides of bread. Place under preheated broiler 5 inches from heat; broil 2 minutes or until bread is lightly toasted. Arrange cheese slices over bread, cutting to fit if neccessary.
• Return to broiler; broil 1 minute or just until cheese is melted. Cut bread crosswise into 8 pieces.

CHICKEN PARMESAN SLIDERS

Steps:

• Cook chicken breasts according to package directions and cut into smaller pieces so they fit onto the hawaiian rolls.
• Preheat oven to 350.
• Break apart hawaiian rolls and cut with a bread knife to create a bun. Place bottoms into a baking dish.
• Cut cheese in half and place on the bottom half of buns, overlapping if necessary.
• Top with chicken pieces and marinara sauce. Place the top bun on the chicken.
• Melt butter and garlic in a small bowl, and use a pastry brush to brush the top of the rolls.
• Bake for 10-12 minutes or until hot.

ROASTED GARLIC AND WILD MUSHROOM NAAN FLATBREADS

Steps:

• Preheat the oven to 400°F.
• Slice off the very top of the garlic head so that the cloves are exposed. Drizzle the cloves with 2 tablespoons of the oil and sprinkle with the salt. Wrap the entire head in foil and bake until golden and tender, 50 to 55 minutes.
• To pop out the cloves, gently squeeze them out of their shells. Roughly chop the roasted garlic and set it aside. Reserve the garlic oil.
• In a large skillet over medium-high heat, melt 2 tablespoons of the olive oil and 2 tablespoons of the butter. Working in batches so you don't crowd the pan, sauté the mushrooms and shallots, stirring occasionally, until the mushrooms are golden-brown, about 2-3 minutes. Season with 2 tablespoons of the thyme, and a pinch each of salt and pepper.
• Wipe out the skillet, add the remaining 1 tablespoon of butter over medium-low heat, and swirl to coat the pan. When the butter begins to foam and sizzle, add the flour and whisk until combined. Cook, stirring often until smooth, for 1 minute. Slowly stream in the milk, vigorously whisking as you pour, and then cook until thickened, about 2-3 minutes. Whisk in the provolone until melted and thoroughly combined. Season the sauce with a pinch of salt and pepper.
• Prepare 2 baking sheets with parchment paper. Evenly drizzle the naan breads on both sides with the remaining 2 tablespoons olive oil and place them on the parchment paper. Spread the flatbreads with the provolone cheese sauce and then evenly top them with the roasted garlic, mushroom-shallot mixture, 2 tablespoons of the Pecorino Romano, and the crushed red pepper flakes.
• Bake until the bottoms of the flatbreads are golden-brown and crispy and the cheese is bubbly about 10-12 minutes. Garnish the flatbreads with the remaining thyme and Pecorino, and drizzle with the reserved garlic oil. Slice and serve warm.