Cheesy Bacon Pulls

Lunch | Recipes | Sides 6 6 Comments


Daily Dish Magazine

This is perfect for football season!  I’ll make a couple loaves for snacking on Thanksgiving while everyone either watches a game or the parade!

1 unsliced loaf of round sourdough bread

8-12 oz. sharp cheddar, thinly sliced
6 oz. applewood smoked bacon, cooked and crumbled
1/2 cup melted butter
2-3 Tablespoons chopped fresh herbs (basil, chives, parsley, etc.  Whatever you like!)

Using a sharp knife cut the bread going both directions.  Do not cut through the bottom crust.

Place cheese slices between the cuts.  Sprinkle with bacon and herbs, making sure they get in the cuts.

Pour melted butter over the bread, evenly.

Wrap the entire loaf in foil and place on a baking sheet.  Bake at 350F for 15 minutes.  Unwrap and return to the oven.  Bake until cheese is fully melted, about 10 minutes.

For a little extra kick add sliced jalapenos with the fresh herbs!

I warn you.  You will be hooked.

(Linked to Try A New Recipe Tuesday and Foodie Friends Friday)

  1. OMG – Bacon and Bread!? I’m in!!! Thanks for sharing with Foodie Friends Friday

  2. I made this a few weeks ago. It is so good. I just hate cutting the bread. I love the jalapeno idea. I will have to try that next time I make it. Thank you for posting and inspiring me with a new idea!

  3. looks simply delicious!

  4. Thanksgiving is one of our cheat days. Which means we are carnivores until leftovers are completely gone. lol So I will be making this, sounds YUMMY! thanks for posting!

Leave a Reply

Your email address will not be published. Required fields are marked *