Grilled Three-Cheese Bread

Guest post from Brigette Shevy

There aren’t many things that can compare to a fresh, hot piece of bread slathered with butter… at least in my opinion (Am I the only one?). Here’s a recipe that satisfies my craving for fresh bread without heating up my house at the same time.

This Grilled Three Cheese Bread is a sure winner, and goes well with many different grilled main dishes. The grill is the perfect way to get that crispy outside and soft, chewy, melt-y inside. Yum!

I like the fact that it can be made up a couple of hours ahead of time. The only last-minute thing I have to think about is sticking it on the grill 10 minutes before the main course is finished.

Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 5, 3, and 1). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.

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Comments

  1. Stacey says

    We make something very similar to this often on the grill in the summer. To save time, instead of cutting the slices and “buttering” each slice, we cut it lengthwise (like a hot dog bun), slather on the toppings, wrap in foil, grill and then cut into slices after it’s baked.

  2. Cathy says

    I do it baked but I butter the French bread on bottom, put mustard on both sides, put garlic powder on bottom half and thyme on both halves, then use swiss cheese and bake covered in foil at 325 until it is crunchy on crust.

    I usually serve this with tomato bisque soup.