Crosshatch-Cut Stuffed Bread

From my understanding, the original basis of this recipe came from The Girl Who Ate Everything. I haven't read that particular blog as yet, but I have seen various versions of this recipe show up on other food blogs and on Pinterest.

So I decided to make my own version and see how it came out. There are multiple options for this, as you can pretty much stuff what ever ingredients in here that you want to have your own impressive display of cheesy bready goodness.


Ingredients

One loaf of sourdough bread
1 package of provolone slices (or have it cut at the deli)
1 package of mozzarella slices (again you can also have this cut at the deli)
Pepperoni Slices
1 Package of button mushrooms
1 bunch green onions
1/2 stick of butter

Preparation

Slice your bread loaf in parallel lines in one direction and then another set going the other direction, making a crosshatch pattern of cuts through the bread. Don't cut it all the way through though, just down to maybe about a quarter inch above the bottom of the loaf. The cuts should be about an inch apart. After cutting, put your bread on a foil line cookie sheet, it will make clean up much easier!

Take the provolone and mozzarella slices and stuff them down into the cut open sections of bread, alternating the cheeses. Or you could even do provolone on one side and mozzarella on the other. Then take the pepperoni slices and stick them throughout your bread as well.

Rough chop the mushrooms and slice up your green onions (use both the white and the green parts). In a large skillet, add 1/4 stick of butter and melt it over medium-high heat. Once the butter has melted, toss in the mushrooms and onions and cook them down for about 10 minutes. Then using a spoon, add the mushroom/onion mixture to the crevices in the bread with the cheese and pepperoni. You can use the spoon to push down your mixture to get it all in there. Then take your remaining 1/4 stick of butter and put it in the skillet that cooked the mushrooms and onions in. Melt it down over medium high heat and then drizzle the butter over your entire stuffed loaf.

Cover with tin foil and then put in a 350 F oven for about 20-25 minutes. (I did mine for only 15 minutes and the cheese down in the center didn't melt quite enough). Remove your bread from oven, transfer to a large serving dish and you're good to go! Great snack for Superbowl Sunday, or add a side salad and call it dinner. Or add a craft beer with a side of Serpico and you have a guys movie afternoon. Whatever you choose to do, you won't have any problem eating the damn thing. Its tasty.