Select the Garlic Cheese Bread under Appetizers and it will ring up as free during checkout after you have selected the 3 large pizzas.

Garlic Cheese Bread

Select Any of our Specialty Lunch Sandwiches Includes chips and a soft drink.

Lunch Sandwich Special

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with a little olive oil.

Preheat and prepare pan

If using a whole baguette, cut it in half lengthwise to create two long halves. Alternatively, you may slice into 1–1.5 inch wide individual pieces after spreading (see final step for variation). Place bread cut-side up on the prepared baking sheet.

In a small bowl, combine the softened unsalted butter (6 tbs) and 1 tablespoon olive oil. Add the minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix thoroughly until smooth and homogenous. Taste and adjust salt/garlic as desired.

Reserve about 1 tablespoon of the parsley for garnish if desired.

Spread the garlic butter mixture evenly over the cut surface of each bread half, taking the butter almost to the edges.

Evenly distribute the shredded mozzarella over the buttered surfaces. Sprinkle the grated parmesan on top of the mozzarella. If using red pepper flakes, sprinkle lightly over the cheese.

Place the baking sheet in the preheated oven and bake for 10–12 minutes, until the cheese is melted and bubbly and the edges of the bread are golden.

For a browned, slightly crisp top, switch the oven to broil on high for 1–2 minutes — watch carefully to prevent burning.

Remove the garlic cheese bread from the oven. Let it rest 2 minutes, then sprinkle with the reserved chopped parsley and sliced fresh basil if using.

If you left the bread as long halves, cut into 1–1.5 inch slices to serve. Serve warm.

large French baguette (or Italian loaf)

unsalted butter, softened

olive oil

fresh garlic, minced (about 3–4 cloves)

fresh parsley, finely chopped

dried oregano

salt

black pepper, freshly ground

mozzarella cheese, shredded

parmesan cheese, finely grated

red pepper flakes

fresh basil leaves, thinly sliced

Spread 1 tablespoon mayonnaise evenly on one slice of bread and spread 1 teaspoon Dijon mustard on the other slice. If toasting, lightly butter the outside faces of both slices (about 1 tablespoon total).

Prepare bread and spreads

Heat a nonstick skillet or griddle over medium heat. Add 1 teaspoon olive oil or place bread butter-side-down in the skillet. Toast each side until golden, about 1–2 minutes per side, watching closely to avoid burning. Remove and set aside.

Toast (optional)

On the mayonnaise-spread slice, layer your chosen protein(s) (about 4 oz total): turkey, ham, or roast beef. Place 2 slices of the cheese that pairs with your protein (cheddar with turkey/ham, Swiss with roast beef, provolone for Italian-style) over the meat.

Layer proteins and cheese

Top the cheese with lettuce (about 1 cup), 3 tomato slices, 4 rings of red onion, and 4 slices of dill pickle as desired. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper evenly over the tomato slices.

Add vegetables and season

Place the mustard-spread bread slice on top, press gently to compress the sandwich. If you toasted the bread outer sides with butter, place the sandwich back in the warm skillet and press with a spatula for 30–60 seconds to melt the cheese slightly.

Close and press

Using a sharp knife, cut the sandwich in half on the diagonal. Serve immediately with chips and a chilled soft drink (12 oz).

Slice and serve

Open a 1 oz bag of potato chips and place alongside the sandwich on the plate.

Pour or open a 12 oz soft drink and serve chilled with the sandwich.