Sourdough Cheesy Bread with Christine Ieronimo - WFSB 3 Connecticut

Sourdough Cheesy Bread with Christine Ieronimo

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Sourdough Cheesy Bread


1 unsliced round sourdough bread. (1 lb)

1 lb Monterey Jack cheese

1/2 cup butter, melted

1/2 cup chopped green onions



Preheat oven to 350*.

Cut bread crosswise into 1 inch slices to within 1/2 inch of bottom of loaf.

Repeat cuts in opposite direction.

Cut cheese into 1/4 inch slices.

Cut slices into small pieces.

Place cheese pieces between cuts in the bread.


In small bowl, mix melted butter and green onions.

Drizzle over bread.

Wrap in foil and place on a baking sheet and bake 15 minutes.

Unwrap and bake 10 more minutes until cheese if fully melted.



Giardiniera (mixed pickled veggies)


1 jar left over pickle juice

1 tablespoon crushed garlic

1 teaspoon red pepper flakes

Sliced red, orange or yellow pepper

Carrot sticks


Celery sticks

Green beans



Add everything to the leftover pick jar with the juice in it.

Let it sit in the frog for about a week, then you can eat it.

This will almost never go bad.