One of the recipes I get asked about the most often is my homemade French Bread recipe. This recipe is SO easy and so light and airy. Baking this bread at the high temperature of 450 also gives this bread a crispy outer layer and keeps the inside soft and tender. This bread also can be made and the extra loaves frozen for later. Serve this bread with any pasta dish, turn it into garlic cheese bread, or use as a sandwich like I did below.

Loaded French Bread
  1. 1 loaf french bread, cut in half lengthwise (This mixture for me actually made two loaves worth)
  2. 1/2 stick butter, softened (not melted)
  3. 2 heaping Tbsp. Mayonnaise (stick with the real stuff, not low-fat)
  4. 1 cup shredded mozzarella cheese
  5. 1 cup shredded Monterrey jack cheese (or you could use more mozzarella)
  6. 1 cup shredded cheddar cheese
  7. 1 can olives, sliced
  8. 20 slices pepperoni, chopped
  9. 1 c. mushrooms, sliced, then roughly chopped
  10. 2-3 green onions, sliced and chopped
  11. 1/2 c. sliced banana peppers (these were my favorite part of the sandwich--the vinegar taste of the pepper was perfect in this mixture)
  12. 1 c. grape tomatoes (or regular), cut in half
  13. Garlic powder, basil, Italian seasoning, etc. as desired
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  1. In a large mixing bowl, combine all ingredients (except for the bread) using a spatula or wooden spoon. Spread over the french bread loaf that has been cut horizontally. Put the covered bread on a cookie sheet open flat. Bake at 350 for 15-28 minutes, or until cheese is melted and golden brown. Slice and serve.
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