Ingredients:

0.5x

1x

2x

4x

Bread

•   1 Sourdough Boule

Cheese

•   1 1/2 cup Sharp White Chedder (shredded)
•   1 1/2 cup Low- Moisture Mozzarella (shredded)

Ranch Butter

•   1/2 cup unsalted butter ((1 stick) Melted)
•   1 1/2 tbsp Ranch Seasoning
•   1/2 tsp garlic powder
•   1/2 tsp black pepper

Optional

•   Sliced Green Onions
•   Red Pepper flakes

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Instructions

1. Preheat oven to 375°F.

2. Using a serrated knife, cut the sourdough into a deep grid pattern (about 1-inch squares).
   👉 Don’t cut all the way through — leave the bottom intact.

3. In a bowl, mix together the melted butter, ranch seasoning, garlic powder, and black pepper.

4. Spoon or brush the ranch butter deep into every cut in the bread.

5. Mix the cheeses together.
   Stuff the cheese into the cuts, followed by the chopped bacon.
   Finish with any remaining cheese on top.

6. Wrap the bread loosely in foil and bake for 20 minutes.

7. Uncover and bake for another 8–10 minutes, until the cheese is melted and the edges are golden.

8. Garnish with green onions if using. Serve hot.