Cheesy Garlic Bread
one loaf of bread, sliced- but don't slice all the way through to the bottom
soft butter, mixed with dry or fresh herbs (whatever you have)
mozzarella cheese (the original post used swiss cheese)
I put almost a whole stick of softened butter in a bowl,
and mixed in garlic salt, and some herbs I had on hand.
Slice the bread, but don't slice all the way through. The bread should still be connected.
I used a small spautla, and spread some of the garlic herb butter in each little pocket, so there is butter on each side of the bread. Then, I stuck some shredded mozzarella in each pocket. The original recipe used Swiss cheese and she had a larger loaf of bread (which would definitely work better, but this was all I had. I used one of those small sourdough loaves) and put half a slice of Swiss in each pocket.
I spread the rest of the butter on top of the loaf and covered it with foil. The oven was at 350.
Cover with foil and I baked it for 15 minutes. Then, if you want, you can take the foil off, and bake for a few minutes more. The top will get crispy that way. This was good. I didn't put enough cheese in, but my pockets weren't very big. I will definitely use a regular size loaf of bread, and it will be even better next time.