You may remember the Bloomin Pizza Bread from a couple of months ago. If not, do yourself a favor and go check it out. We really enjoyed it so I decided to make the bloomin onion bread a couple weeks ago. Oh my.. it was a very close competition. I had some bacon in the fridge and thought it would be a lovely addition. And I was so very right. I wasn't expecting to post about it, but after we had it I knew I wanted to share. The part that really surprised me though? The leftovers (which wasn't much) the next day were even better than when I freshly made it! If you're into cheese, green onions, bacon..some of the best stuff in life..add this to your list to make!
Bloomin Bacon Onion Bread
adapted from The Girl Who Ate Everything
1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, thinly sliced (I just used pre-shredded cheese)
Bacon-however much your heart desires
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds
Preheat oven to 350 degrees.
Cook bacon and set aside.
Cut the bread lengthwise and widthwise without cutting through the bottom crust. Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap the bread and sprinkle bacon on top/between slices and bake 10 more minutes, or until cheese is melted.