I know she might not be a looker, but when I tell you that once you start pulling away at this, you’re not going to be able to start. This is the ULTIMATE game day snack and a great way to use up a spare sourdough loaf you may have on hand!

Cheeseburger Pull-Apart Bread

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 8
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Ingredients
 

FOR THE SPECIAL SAUCE:

  • 1 cup mayonnaise
  • ¼ cup ketchup
  • 1 scant tablespoon yellow mustard
  • 1 tablespoon relish

FOR THE PULL-APART BREAD:

  • 1 sourdough boule, approximately 1 pound
  • 2 tablespoons extra-virgin olive oil
  • 1 medium white onion, chopped
  • 1 pound ground beef, 80/20
  • Kosher salt
  • 3 cups shredded yellow cheddar cheese, divided

Instructions
 

  • MAKE THE SPECIAL SAUCE. In a small bowl, mix the mayonnaise, ketchup, mustard and relish until well combined; transfer to a serving bowl until ready to use.
  • MAKE THE PULL-APART BREAD. Preheat the oven to 350-degrees and line a large baking sheet with aluminum foil.
  • Using a large serrated knife, cut 1-inch slices into the loaf, cutting ¾ of the way through.
  • Rotate the bread 180-degrees and cut 1-inch slices into the loaf, cutting ¾ of the way through, to create cubes.
  • In a larger skillet, warm the oil over medium-high heat.
  • Add the onions and sauté until softened, about 5 minutes
  • Add the meat and a generous pinch of salt and cook until browned, about 7 minutes.
  • Add 2 cups of the cheddar cheese and cook, stirring constantly, until the cheese has melted and the mixture is creamy, for 1 to 2 minutes.
  • Season with additional salt, if needed, to taste.
  • Working quickly, spoon the meat and cheese filling into all the crevices of the bread, carefully separating the cubes with your fingers.
  • Loosely cover with foil and bake until warmed through, about 15 minutes.
  • Sprinkle the remaining cheese evenly over the top and bake, uncovered, until the cheese has melted, about 7 minutes.
  • Serve immediately with Special Sauce.

Notes

Special Sauce will keep for up to 1 week in the refrigerator.
Using day old bread that is wrapped in plastic wrap works best as it’s a bit more pliable.
Course: Appetizer
Author: Anthony Michael Contrino