Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Supper Bread

Grocery store freezers are filled with pre-made cheese-and-garlic laden bread loaves. Do yourself a favor and make you own. This recipe is a perfect place to start.

Ingredients

1 large loaf French bread (long but narrow)

1 /2 cup butter

1 /4 cup minced yellow onion

2 tsp garlic, minced

1 Tbsp Creole Mustard

1 tsp yellow mustard

1 tsp black pepper

2 tsp Creole seasoning

1 /4 cup bacon, cooked, chopped fine

2 Tbsp fresh parsley, chopped fine

3 /4 cup mozzarella cheese, grated

3 /4 cup Swiss cheese, grated

Instructions

Melt butter in a small sauté pan over low heat. Cook onions and garlic five minutes. Do not brown. Remove from the heat and stir in the mustards, Creole seasoning and black pepper. Set aside.

In a large mixing bowl, combine cheeses, bacon and parsley.

Cut bread into1-inch thick slices on a diagonal. Do not cut all the way through the bottom of the loaf (The loaf may need to be cut in half to fit in a freezer).

Place the French bread on a large sheet of foil and distribute the cheese mixture between the diagonal slices. Drizzle butter mixture over the loaf, making sure that it goes into the center of the slices. Rub the mixture over the entire surface of the bread.

Wrap the loaf in the foil and freeze.

To cook: Preheat oven to 350. Remove bread from oven and allow to sit for 15-20 minutes. Bake 20-25 minutes.

Serves 8-10 people

Recent Recipes

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more