Baked Ham, Cheese, and Veggie Pull-Apart Bread
This substantial take on garlic bread is an easy way to feed a crowd, especially if you partially assemble it the night before. Use a densely textured bread—nothing too light and airy—and a loaf that’s at least 14" long.
Ingredients
- 1 loaf crusty Italian or French bread
- ½ cup butter softened
- 2 cloves garlic finely chopped
- 1 tbsp finely chopped parsley
- freshly ground pepper
- 175 g sliced smoked Black Forest ham
- 240 g sliced cheddar 12 slices
- 1 or 2 firm ripe tomatoes thinly sliced
- 1 green pepper cut into thin rings
Instructions
- Slice loaf crosswise at an angle, spacing cuts 1" to 1¼" apart and cutting almost but not completely through bottom crust.
- In a bowl, cream together butter, garlic, parsley, and pepper to taste. Using a spatula, spread butter mixture onto both sides of the first cut, the third cut, the fifth cut, and so on. (The unbuttered cuts are where you will slice through to serve.) Place buttered loaf on to a large sheet of foil.
- Into each buttered cut, place sliced cheese, ham, tomato, and green pepper. Insert a long metal skewer (or a few bamboo skewers) through the loaf lengthwise to secure. Wrap foil around filled loaf, crimping edges firmly to seal.
- Bake on a preheated medium grill, turning every 5 minutes, until heated through and cheese is melted, about 20 minutes. When you can hear cheese bubbling inside, remove loaf.
- Carefully lift loaf, with skewers in place, from foil to a large cutting board; allow to rest for 2 minutes. To serve, remove skewers and slice through the unbuttered cuts.
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