Prep time: 
Cook time: 
Total time: 
  • 1 Italian loaf, about 12 inches long
  • 1 stick of butter, melted
  • ⅛ cup olive oil
  • 3 tsp minced onion
  • 2-3 cloves garlic, grated (or just used the minced stuff that's in your fridge. We're all about easy here.)
  • 1 tbsp dijon mustard
  • 1 tbsp poppy seeds
  • 3 tsp chopped parsley (or leave it out if you don't like the taste of dirt. If you're a dirt fan, add as much as you want. We're not judging.)
  • 12 oz grated cheese (Robyn used a random mix of cheddar cheeses)
  1. Preheat oven to 350ยบ.
  2. Melt the butter (if you haven't already), and stir in the olive oil, minced onion, garlic, mustard, poppy seeds (and parsley, if you're using it.)(Yuck.)(Not judging!)
  3. Set out a large sheet of tin foil (big enough to wrap around the loaf) and put your loaf of bread on the tin foil.
  4. Cut loaf of bread into cubes with X slices without cutting all the way through (make diagonal cuts one way across the whole loaf, and then diagonal cuts the other way, thus making big Xs.)
  5. Pour the butter-garlic mixture into the cracks and across the top of the loaf using a spoon (keep stirring the entire time to keep the mix, uh, mixed. You don't want all your garlic and poppy seeds on one end of the loaf.)
  6. Stuff the cheese into the cracks.
  7. Wrap the loaf of bread with the foil, make sure you fold all the edges over, and put it on a baking sheet.
  8. Bake for 15 - 20 minutes, remove from oven, unwrap foil, and then put back into the oven for an additional 10 minutes.
Recipe by DCEP at