Black Angus Garlic-Cheese Bread

You know that garlic bread at steakhouses that makes you forget you ordered a steak? This is that bread.

A French loaf gets split and slathered with a spread made from two cheeses, butter, mayonnaise, green onions, and pureed garlic, then baked until the cheese melts and finished under the broiler until the top turns bubbly and spotted with golden brown.

The mayo is the sneaky ingredient that keeps everything creamy and helps it spread evenly without clumping.

Asiago brings a sharp, nutty bite while Monterey Jack melts into stretchy, gooey submission.

Slice it up and try to save some for the rest of the table.

Pro Tips

• Puree the garlic rather than just mincing it. You want garlic flavor in every bite, not random chunks that burn under the broiler.
• Soften the butter fully so it blends smoothly with the cheeses and mayo. Cold butter creates an uneven spread.
• Watch the broiler closely during those final 3 minutes. The line between perfectly golden and charred is razor thin.
• Serve immediately after slicing. This bread is at its absolute best when the cheese is still molten.