When I made this recipe, I had no idea how familiar it would be until I took the first bite. My mom made this several times when I was in my pre-teen and early teen years. The mix of mayo and cheese is unmistakable, even if you substitute for a cheese alternative.
My kids usually love bread with melted Daiya cheese so I was surprised when this wasn’t a hit with them. I think it was the green onions, so I’ve marked those as optional. They love black olives, so I’ve added those as optional as well. I’ve also reduced the amount of mayo so it doesn’t lend quite so much flavour next time.
Ingredients
- 1 large loaf of unsliced bread (Italian, French, whatever you got could work)
- 1 bag of shredded cheese alternative (we used a Daiya blend)
- 1/4 cup vegan mayonnaise
- Splash of soy milk to help bring the mixture together
- OPTIONAL: 1/4 cup green onions, chopped
- OPTIONAL: 1/4 cup sliced black olives
Yield: 2 half loaves of cheeze bread (serves 4-6)
Preheat oven to 350o
Cut loaf in half lengthwise and place foil around base of each half loaf, leaving the tops open. In a bowl, mix together the cheese shreds, mayo, and green onions (if using), Add a splash of soy milk if needed just to bring the mixture together. Spread half of the cheese mixture onto each half loaf. Place both loaves on a baking sheet. Do not cover.
Bake for 20 minutes. Turn on the broiler to high and bake another 2-4 minutes watching the whole time to prevent burning.
Cut in big slices and serve hot.
