Bandera Bread Recipe

Preheat & prepare loaf

Preheat the oven to 400°F (200°C). Slice the baguette or ciabatta lengthwise so you have two long halves. If the loaf is very thick, remove a small amount of crumb from each half to create a shallow well for toppings.

Season bread

In a small bowl, combine the melted butter, olive oil, garlic powder, and 1/2 tsp salt. Brush the cut sides of both bread halves evenly with the mixture. Sprinkle 1 tsp of the Italian seasoning over the brushed surfaces.

Assemble toppings

Spread the pizza sauce evenly over each half (about 1/2 cup per half). Top each half with shredded mozzarella, then sprinkle the grated Parmesan over the mozzarella. Arrange pepperoni slices evenly across the cheese if using. Sprinkle the remaining 1 tsp Italian seasoning and the crushed red pepper flakes evenly over the sandwiches for a touch of heat.

Bake

Place the assembled bread halves on a baking sheet lined with parchment or lightly oiled. Bake in the preheated oven for 12–15 minutes, until the cheese is melted and bubbly and the edges of the bread are golden and crisp. For a more browned top, switch to broil for 1–2 minutes—watch closely to avoid burning.

Finish & garnish

Remove from oven and brush the crust edges with any remaining melted butter. Let the bread rest 2–3 minutes, then sprinkle chopped fresh parsley and the remaining 1/2 tsp salt lightly over the top. Slice into 6–8 pieces to serve.

Combine mayonnaise and sour cream in a medium bowl. Whisk in the ranch seasoning, minced chipotle, lime juice, smoked paprika, garlic powder, black pepper, and salt until smooth.

Fold in the chopped cilantro. Taste and adjust seasoning—add a little more chipotle for heat, more lime for brightness, or more ranch mix for herbiness.

Chill the dip in the refrigerator for at least 20 minutes to let flavors meld. Serve chilled in a small bowl alongside the sliced Bandera Bread for dipping.