- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 357
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 11 g
- Cholesterol
- 29 mg
- Sodium
- 578 mg
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 357
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 11 g
- Cholesterol
- 29 mg
- Sodium
- 578 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Place an oven rack in the middle position. Preheat the oven to 450 degrees F.
- Line a baking sheet with aluminum foil. Split the loaf lengthwise and place cut-side-up on the baking sheet.
- In a small bowl, combine the butter, mayonnaise, provolone, oregano, parsley, basil, red pepper flakes, Worcestershire sauce, garlic, salt and pepper and mix with a small rubber spatula until fully combined.
- Spread an even layer of the butter mixture on the cut sides of the bread. Bake until the cheese has dark spots and the edges of the bread are golden brown and crisp, begin checking at 12 minutes. Remove from the oven.
- Scatter the giardiniera all over the bread. Top with Parmesan and fresh herbs. Slice and serve immediately.
