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Stuffed Sourdough Cheese Bread

This Stuffed Sourdough Cheese Bread is my favorite way to turn a simple loaf into something warm and cheesy. The garlic butter seeps into every slice, and the melted cheese pulls perfectly when you tear it apart. It’s the kind of bread that never lasts long at our table.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 people
Course: Appetizer, bread, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 sourdough loaf
  • 8 oz  colby jack mix or you can use mozzarella cheese, cheddar, and parmesan
  • 8 tbl butter melted, 1 stick
  • 1/4 cup  fresh parsley chopped, or fresh green onions
  • 1/4 tsp salt
  • 3 cloves garlic pressed

Method
 

  1. Preheat the oven to 350°F.
  2. Using a serrated bread knife, cut diagonal slices across the sourdough loaf about 1 inch apart, making sure not to cut all the way through the bottom of the bread.
  3. Rotate the loaf 45 degrees and repeat the cuts in the opposite direction to create a crisscross pattern.
  4. In a microwave-safe bowl, melt the butter. Stir in the garlic, salt, and parsley or green onions to make the garlic herb butter.
  5. Brush the garlic butter mixture in between all the cuts in the bread, reserving a few tablespoons to brush over the top later.
  6. Stuff the cheese mixture into each cut, making sure the cheese is evenly distributed throughout the loaf.
  7. Brush the remaining garlic butter over the top of the bread.
  8. Place the bread onto a baking sheet or into a cast iron skillet and cover loosely with aluminum foil.
  9. Bake for about 30 minutes, or until the cheese is melted and the bread is heated through.
  10. Serve warm with marinara sauce, ranch dressing, soup, salad, or your favorite Italian-inspired meal.

Notes

  • Choose the right loaf. A medium round sourdough works best since it holds its shape and has a sturdy crust.
  • I love using my homemade sourdough loaf for this recipe, but you can also go with storebought loaf if you're short on time.
  • Cut carefully. Use a serrated knife and make sure not to slice all the way through the bottom so the loaf stays intact for easy pulling.
  • Use room-temperature butter. It spreads more evenly into the cuts and helps the garlic flavor soak into the bread.
  • Pack the cheese well. Tuck it deep into every cut so each piece melts together when baked.
  • Cover while baking. Foil keeps the bread soft while the cheese melts, then remove it at the end if you want a crispier top.
  • Add herbs last minute. Sprinkle a little extra parsley or green onion after baking for a fresh pop of color and flavor.
  • Serve hot. The bread tastes best right out of the oven when the cheese is gooey and the crust is crisp.
  • Make ahead. Assemble the loaf, cover it with foil, and refrigerate for a few hours before baking when ready to serve.
  • Reheat leftovers. Warm in the oven at 325°F for 10–15 minutes to bring back the melty texture.
  • Pair it well. Serve with soup, salad, or marinara for dipping to make it a complete, crowd-pleasing side.
 
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