58 cheesy italian bread recipes

Basil pesto bread with homemade pine nut pesto, Roma tomatoes and melted mozzarella on Italian bread. Easy broiled Italian-style appetizer or light meal.

Herb-loaded crustless zucchini quiche with sautéed mushrooms, Swiss cheese, and a splash of dry sherry. A savory way to use up garden zucchini all summer long.

The oldest diner sandwich in the book becomes a great summer meal when you make it live up to its name—cook it on the grill.

Pittsburgh Steelers steak: Italian-dressing marinated filet mignon topped with a three-cheese crust of mozzarella, Swiss, Parmesan, and toasted bread cubes. A stadium-inspired steakhouse dinner.

Classic Italian balsamic bruschetta with ripe Roma tomatoes, fresh basil, garlic and Parmesan on toasted French bread. Essential summer appetizer for tomato season.

Tossed salad pizza with Caesar-dressed greens, tomatoes, kalamata olives and feta on a mozzarella-melted bread shell. Fun Italian-style salad-meets-pizza lunch.

Pepperoni pizza sticks made with refrigerated breadstick dough, Parmesan, and Italian seasoning, baked golden and served with warm pizza sauce for dipping.

Grilled Italian sandwich layered with salami, fresh mozzarella, roasted peppers, and provolone on crusty bread with olive mayonnaise and Dijon. A hot pressed masterpiece.

A loaded BLT sandwich with a Southwestern spin, featuring crispy turkey bacon, peppery arugula, sharp cheddar, creamy avocado, and a zesty mayo-salsa spread on toasted Italian bread. Ready in 10 minutes.

Baked tomatoes with Parmesan, breadcrumbs, and thyme. A 3-ingredient Italian side dish that comes together in 30 minutes and pairs with almost any main course.

Italian-style picnic pie with diced ham, ricotta, cottage cheese, and Parmesan baked in a double crust with egg yolk glaze. Serve at room temperature for picnics.

Mushroom pita pizza with sauteed onions, fresh tomato slices, basil, oregano, and crumbled goat cheese on toasted whole wheat pita. Quick 20-minute lunch or light dinner.

Zuppa di asparagi is a rustic Italian asparagus soup thickened the old way: beaten eggs and Parmigiano stirred into garlicky broth, then ladled over toasted Italian bread. Stracciatella technique meets spring vegetables.

Breakfast sausage bread rolls mild and hot Italian sausage, mushrooms, onion, and mozzarella into a stuffed jelly-roll loaf for sliceable, freezer-friendly brunch wedges that beat any boxed pastry.

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.

When garlic meet cheese, when bread mixes with garlic and cheese, so great!