Charcuterie Pull-Apart Bread

  • 1 loaf Italian bread
  • 1 c mayonnaise
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 4-5 fresh basil leaves, chopped
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/4 c Sliced Pepperoncini, reserving 1 tbsp brine
  • 1/2 c red onion, sliced
  • Assorted salamis
  • Sliced provolone
  • Sliced mozzarella
  1. Preheat oven to 350° F.
  2. Slice the bread at 1" intervals without slicing through to the bottom.
  3. In a medium bowl mix the mayo, onion powder, garlic powder, parsley, basil, oregano, thyme and pepperoncini brine together.
  4. Spread mixture in-between sliced parts of the bread.
  5. Alternating the cheese varieties, tuck a slice of cheese into each cut. Then, alternating the salami varieties, insert about five slices into every other cut.
  6. Place the pepperoncini and red onion slices into the remaining cuts without salami.
  7. Wrap the whole thing tightly with foil and bake for about 25 to 30 minutes or until the outsides are a little crispy and the cheese is all melted.

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