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Cheesy Jalapeño-Bacon Pull-Apart Bread

Ingredients

  • 1 1/2 cups shredded mild cheddar cheese (about 4 oz.)
  • 1 1/2 cups shredded pepper jack cheese (about 4 oz.)
  • 3 slices bacon, cooked and finely chopped
  • 1/4 cup pickled jalapeños, finely chopped
  • 2 scallions, finely chopped
  • 1 round loaf white or sourdough bread (14–16 oz.)
  • 6 tablespoons unsalted butter, melted

Essential Tools

  • long serrated knife
  • heavy-duty foil

Directions

  1. Preheat a grill to low and medium. On a gas grill, turn the center burner(s) to low and the side burners to medium. On a charcoal grill, bank the coals to the sides with a few coals in the center.
  2. Combine the cheddar, pepper jack, bacon, jalapeños, and scallions in a medium bowl.
  3. Slice the bread with a serrated knife in 1-inch intervals, cutting almost all the way through but stopping just short of the bottom of the bread.
  4. Rotate the bread 90º and repeat to create a crosshatch pattern. Set the bread on 2 large stacked sheets of heavy-duty foil.
  5. Gently spread the bread open, being careful not to tear it, and brush between the cuts with 4 tablespoons of melted butter. Stuff the cheese mixture into the spaces.
  6. Press the bread back together and brush the outside with the remaining melted butter. Wrap in the foil.
  7. Once the grill registers 350–375º, set the bread in the center of the grill over low heat, cover, and cook until warmed through, about 15 minutes.
  8. Pull back the foil to expose the surface of the bread (do not remove). Continue to grill, covered, until the top of the bread is crisp and the cheese melts, 10–15 minutes. Serve warm.

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