AKA Cheezzy Parmesan Bread. I haven't spent the past 40 years plus in the business to steer you in the wrong direction. The Cheezzy Parmesan Bread brings it like nothing else. Ladies beware of a man peddling this offering. Now that you've been warned. Time to respect my Authority!
The Good Dad Bad Man Cheezzy Parmesan Bread will weaken you at the knees its that good. Men learn to make this easy recipe and for once the chips will fall in your favor. Buttery goodness to the extreme with a crunchy Cheezzy finish. Careful not to over indulge the calories per slice are off the chart but so is its addictive flavor. Fantastic as an appetizer or to accompany a salad. This bread is so over the top awesome you won't remember how life was before you tried it. Once you perfect this simple recipe and cooking method the door will be opened to a new generation of amazing sandwich creations that will blow your mind. Real next level.
This recipe will make six sandwich rolls or 12 slices depending of there application. I strongly recommend you make this recipe at least the night before cooking it. The Cheezzy Parmesan Bread refrigerates and stores well. Wrap each roll individually and take out of your refrigerator as needed. For best results refrigerate no more then 5 to 6 days.
6 each Francisco International French Sandwich Rolls
2 each blocks (8 ounces) softened Challenge Butter (Salty or Unsalted)
8 ounce Sargento Shredded Parmesan Cheese
Wash your hands with medium hot water and soap. Soften Challenge Butter to a level it can easily be spread. I recommend 4 to 6 hours or for best results overnight. Slice Francisco International French Rolls in half the long way (as if you're making a sandwich). Generously spread softened butter across entire open face surface of both halves. It's important you spread the butter so it covers the entire surface about 1/8 to 1/16 inch in thickness especially all the edges. Make a layer of the Sargento Shredded Parmesan Cheese on a plate spread out enough to cover the roll. Place buttered half roll slice butter side down on the shredded parmesan cheese. Lightly but firmly press down on the roll to ensure the parmesan cheese covers the entire surface leaving no butter exposed. For best results make the Cheezzy Parmesan Bread the night before. To cook preheat oven to 475 degrees for 15 minutes. Place the Cheezzy bread cheese side up on a baking sheet pan. Place in top oven for 5 minutes. Then place in under oven for 5 to 7 minutes or until bread is golden brown in color. If you do not have an under oven it may take a little longer to achieve the golden brown surface desired.
When cooking the bread really monitor the cooking it will go from barely melted to golden brown fairly quickly and if you're not paying attention it will burn.
For best results prep the Cheezzy Parmesan Bread the night before. Put the bread in the oven straight out of the refrigerator. Cold slices cook much more evenly.
It's important to make an evenly spread layer of softened butter over the slice. Cover the entire surface especially the edges.
Press the butter side down lightly but firmly. Do not smash or crush the bread. It's important the parmesan cheese makes a consistent layer with no butter exposed. Do not sprinkle the cheese on the butter it's a must the parmesan cheese is pressed into the butter.
The golden brown goodness is self evident. The Cheezzy Parmesan Bread takes some repetition to learn how your oven best browns the bread. But once you perfect it all will be good in the world.
Bomba Bruschetta with Cheezzy Parmesan Bread
You want to make a good first impression of your new found cooking skills. Learn to perfect this recipe and cooking method and you'll be golden.