In a perfect world, we’d all enjoy fresh ingredients year round. Unfortunately, they’re not always readily available (or in season), often too expensive, and let’s face it, not everyone is comfortable chopping veggies and herbs.

So I’ve designed my recipe to be easily made with or without fresh herbs. Either way you do it, it’s pretty bangin’!


Prep Time: 8 mins (if you’re using fresh ingredients, 3 mins if not)
Cook TIme: 10 mins
Yield: One split loaf

If substituting dried herbs, take into consideration a ratio of 3 fresh to 1 dried.

1 Loaf French bread
1/2 Cup Jack cheese, shredded
1/2 Cup cheddar cheese, shredded
1/4 Cup mayonnaise
3 Tablespoons butter, room temperature
6 Cloves garlic, finely chopped OR 2 tablespoons granulated garlic
1/2 Cup onion, finely chopped OR 1 tablespoon onion powder
1 Sprig rosemary, finely chopped OR 1 teaspoon dried rosemary
1 Sprig thyme, finely chopped OR 1 teaspoon dried thyme
1 Roma tomato
Salt & pepper, to taste
1/4 Cup extra virgin olive oil
1/4 Cup basil, chiffonade, OR 1 teaspoon dried basil, for garnish

Preheat oven to 350.

Slice the bread in half lengthwise, and spread both sides with equal amounts of butter and mayonnaise. Add the garlic, and spread it with a knife to blend with the butter and mayo. Next, add the onion, then tomato, and then sprinkle on the rosemary, thyme and salt & pepper. Top with equal amounts of cheese and a drizzle of olive oil.

Loosely tent each half loaf with foil, being careful not to touch the cheese, or it will get pulled off when you open the foil.

Place side-by-side on a baking sheet and bake for 5 minutes. Remove from the oven, careful open the foil, fold it underneath the bread and bake for another 5 minutes.

To serve, garnish with basil, and slice diagonally for a nice presentation.

Watch the video:

Sean Michael Beyer is a freelance writer, graphic artist and The Guerrilla Culinarian, For recipe suggestions,