Cheese Bread

Cheese bread that earns its place at every dinner party with three ingredients and ten minutes. The trick is mayo. Whipped with grated Parmesan, it bubbles and browns under the broiler into a creamy, golden cheese crust that you cannot stop tearing pieces off of.

Mayonnaise might sound odd in the lineup, but it’s the same secret behind classic Southern tomato sandwiches and crunchy cheese-puff appetizers. The fat keeps the cheese from going dry, the eggs in the mayo help it puff and brown, and the tang cuts through all that richness.

Go with a soft fresh French bread split lengthwise for a serving-platter size, or use thick-cut slices for individual portions. Either way, broil close to the heat so it goes brown and bubbly fast.

Pro Tips

• Toast the bare side of the bread first, before adding the cheese topping. This keeps the bread structurally crisp and prevents the bottom from going soggy under the cheese.
• Use real grated Parmigiano-Reggiano if you can. Pre-grated shaker cheese works but lacks the deep nutty flavor that makes this recipe sing.
• Watch the broiler like a hawk. Two minutes too long under direct heat takes you from golden to charcoal.
• Add a handful of snipped chives or fresh parsley to the topping for color and a pop of fresh herb flavor.

Variations

• Swap mayo for softened butter for a richer, more old-school garlic-bread feel.
• Add a clove of crushed garlic and a pinch of red pepper flakes to the cheese mix for a kicked-up version.
• Top with sliced fresh tomatoes and a drizzle of balsamic before broiling for a bruschetta-cheese hybrid.