Cheezzy Parmesan Bread

Cheezzy Parmesan Bread. I haven't spent the past 40 years plus in the business to steer you in the wrong direction. The Cheezzy Parmesan Bread brings it like nothing else.

• 6 each Francisco International French Sandwich Rolls
• 2 each blocks (8 ounces) softened Challenge Butter (Salty or Unsalted)
• 8 ounce Sargento Shredded Parmesan Cheese

This recipe will make six sandwich rolls or 12 slices depending of there application. I strongly recommend you make this recipe at least the night before cooking it. The Cheezzy Parmesan Bread refrigerates and stores well. Wrap each roll individually and take out of your refrigerator as needed. For best results refrigerate no more then 5 to 6 days.

Wash your hands with medium hot water and soap. Soften Challenge Butter to a level it can easily be spread. I recommend 4 to 6 hours or for best results overnight. Slice Francisco International French Rolls in half the long way (as if you're making a sandwich). Generously spread softened butter across entire open face surface of both halves. It's important you spread the butter so it covers the entire surface about 1/8 to 1/16 inch in thickness especially all the edges. Make a layer of the Sargento Shredded Parmesan Cheese on a plate spread out enough to cover the roll. Place buttered half roll slice butter side down on the shredded parmesan cheese. Lightly but firmly press down on the roll to ensure the parmesan cheese covers the entire surface leaving no butter exposed. For best results make the Cheezzy Parmesan Bread the night before. To cook preheat oven to 475 degrees for 15 minutes. Place theCheezzy bread cheese side up on a baking sheet pan. Place in top oven for 5 minutes. Then place in under oven for 5 to 7 minutes or until bread is golden brown in color. If you do not have an under oven it may take a little longer to achieve the golden brown surface desired.

It's important to make an evenly spread layer of softened butter over the slice. Cover the entire surface especially the edges.

Press the butter side down lightly but firmly. Do not smash or crush the bread. It's important the parmesan cheese makes a consistent layer with no butter exposed. Do not sprinkle the cheese on the butter it's a must the parmesan cheese is pressed into the butter.

When cooking the bread really monitor the cooking it will go from barely melted to golden brown fairly quickly and if you're not paying attention it will burn.For best results prep the Cheezzy Parmesan Bread the night before. Put the bread in the oven straight out of the refrigerator. Cold slices cook much more evenly.

Bomba Bruschetta with Cheezzy Parmesan Bread

You want to make a good first impression of your new found cooking skills. Learn to perfect this recipe and cooking method and you'll be golden!