Bandera Bread Recipe

preheat

Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven.

Prepare the baguette: slice the baguette lengthwise into two even halves. If desired, trim each half so they lie flat on a baking sheet.

Make garlic butter: in a small bowl, combine the softened butter, olive oil, minced garlic, salt (1 tsp) and black pepper (1/2 tsp). Mix until smooth and spreadable.

Brush the cut sides of each baguette half evenly with the garlic butter, making sure to get into corners and cover the surface.

Spread 1/2 cup of pizza sauce over each buttered baguette half (about 1 cup total between both halves), leaving a 1/4" margin at the edges to prevent overflow.

Season the sauce lightly: sprinkle 1 tsp dried Italian seasoning across both halves and scatter 1/2 tsp red pepper flakes evenly (adjust to taste).

Top with cheese: evenly distribute the shredded mozzarella (about 3 cups) over both halves, pressing lightly so the cheese adheres to the sauce. Finish with the shredded Parmesan (3 tbs) sprinkled across the top.

Optional crisp: for extra crisp edges, tilt the baking sheet and brush the exposed crust edges with a little extra olive oil or melted butter.

Bake: place the assembled baguette halves on a baking sheet lined with parchment or foil. Bake in the preheated oven 10–12 minutes, until the cheese is melted and bubbling and edges are golden. If you prefer more browning, switch to broil (high) for 1–2 minutes—watch closely to avoid burning.

Garnish and slice: remove from oven and let rest 2–3 minutes. Sprinkle the chopped fresh parsley (2 tbs) and the remaining 1 tsp Italian seasoning if desired. Slice into 6–8 servings and transfer to a serving platter.

Combine base: in a medium bowl, whisk together 1/2 cup mayonnaise and 1/2 cup sour cream until smooth.

Thin & season: add 2 tbs buttermilk (or milk) and 1 tsp white wine vinegar, whisk to combine. Stir in chopped chives (2 tbs), chopped parsley (1 tbs), 1 tsp dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper.

Taste and adjust: taste the dip and add more buttermilk to reach desired consistency or extra salt/acid to brighten. Refrigerate at least 15 minutes to let flavors meld (can make up to 24 hours ahead).

Serve: transfer the ranch dip to a small bowl and place alongside the sliced Bandera Bread for dipping.