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Cheese and Herb Garlic Bread Pull Apart

Cheese Bread Pull Apart

Cheese and Herb Garlic Bread Pull Apart

Here’s to the cheese bread recipe of your dreams. Pull apart this heavenly recipe and you’ll see things moving in slow motion. Easy to make, easy to love, and easy to share!


  • 1 large loaf of bread (unsliced)
  • 1/2 cup butter
  • 2 cloves of garlic (minced)
  • 1 tbsp fresh oregano
  • 1 tbsp fresh thyme
  • 1 tbsp fresh parsley
  • 2 cups mozzarella (shredded)
  • 1/4 cup parmesan (grated)
  • Optional chili flakes for spice


  1. To start, preheat your oven to 350 degrees.
  2. Get a baking sheet and prep it with lined baking paper (parchment, aluminum foil, etc.)
  3. Place your loaf of bread onto the pan or cutting board. Start by cutting a diagonal pattern with a serrated knife into the bread. Be sure to make your cuts all the way to the bottom, but without cutting through the base.
  4. In a bowl, mix together butter, thyme, parsley, and oregano.
  5. Using your fingers (or utensil), hold open the sliced sections of your bread and pour butter mixture liberally. The more butter, the better. Add chilli flakes here as well if desired.
  6. Next comes the cheese. Start by stuffing placing the mozzarella into the bread cracks.
  7. Cover your loaf with foil, and bake for about 10 minutes, or until the cheese is melted. The foil will prevent your cheese from burning.
  8. Once melted, remove the foil and sprinkle your parmesan cheese over the loaf.
  9. Place loaf back in the oven for another 5 minutes, or until melted and golden brown.
  10. Once cooked, add more fresh parsley for garnish and flavoring.
  11. Plate, pull, enjoy!
chicken parmesan sandwich with chips

Chicken Parmesan Sandwich

chicken parmesan sandwich

This sandwich has it all. Get all your favorite Italian flavors in one bite! Watch the full recipe come to life here.

Get boneless skinless chicken breasts for $1.49lb this Saturday, July 6th only!

Check the full Weekly Ad to see on our meat sale and more.


Nonstick cooking spray

2 cans (14 ounces each) Italian-style stewed tomatoes

1 can (6 ounces) tomato paste

1 tablespoon dried Italian seasoning

1 teaspoon garlic powder

½ cup all-purpose flour

½ teaspoon salt

¼ teaspoon ground black pepper

2 large eggs

¾ cup Italian-style breadcrumbs

4 boneless, skinless chicken breasts (about 1½ pounds)

2 tablespoons olive oil

4 slices ham (optional)

4 slices Provolone cheese, cut in half

½ cup grated Parmesan cheese

Chopped fresh basil leaves (optional)


Preheat oven to 400°. Spray baking dish with nonstick cooking spray.

In large skillet, heat tomatoes, tomato paste, Italian seasoning and garlic powder to simmering over medium heat, breaking up tomatoes with side of spoon. Reduce heat to medium-low; simmer 10 minutes or until slightly thickened, stirring occasionally.

In shallow dish, whisk flour, salt and pepper. In separate shallow dish, whisk eggs; place breadcrumbs in third shallow dish. Dip chicken in flour, then in egg, then in breadcrumbs, patting lightly so breadcrumbs adhere.

In large skillet, heat oil over medium-high heat. Add chicken and cook 5 minutes or until golden brown, turning once halfway through cooking. Transfer chicken to prepared dish; spoon tomato sauce on and around chicken. Evenly top chicken with ham, if using, and cheeses.

Cover dish tightly with aluminum foil; bake 15 minutes. Uncover and bake 5 minutes longer or until internal temperature of chicken reaches 165°. Serve sprinkled with basil, if desired.

Chef Tips

Make a Chicken Parmesan Sandwich – top the bottom of a ciabatta roll with some of the tomato sauce, a piece of the Chicken Parmesan, ham, fresh baby spinach, banana pepper rings and the top bun.

Serve alongside cooked linguine or spaghetti and steamed fresh broccoli.

Approximate nutritional values per serving: 556 Calories, 21g Fat (7g Saturated), 201mg Cholesterol, 1497mg Sodium, 42g Carbohydrates, 5g Fiber, 13g Sugars, 46g Protein