If you're anything like me, you made WAY too much corned beef for St. Patty's Day and now you don't know what to do with it. Don't worry. I have JUST the recipe for you. Actually...I have two recipes. Although you have to wait until Wednesday to find out the second.
Anyway, enter cheesy corned beef bread. This. Was. Amazing. Both Charlie and my brother-in-law flipped their lids over this one. This bread is just hurtin' people up in here.
Crispy, ultra savory, and just the right amount of cheese. Loads and loads of it.
If you're feeding a crowd, I would go ahead and make double. Or even triple. My husband and bro-in-law ate half a loaf each.
Mommy likey. Mommy want cheesy.
Here's the recipe. Read it and weep my friends.
1.5 Cups of Cooked Corned Beef, Chopped
1 Block of Cream Cheese, Room Temp
1/4 Cup of Mayonnaise
1/4 Tsp of Garlic Powder
1/4 Tsp of Fresh Ground Pepper
1/4 Cup of Parmesan Cheese, Shredded
1/2 Cup of Swiss Cheese, Shredded
1 Baguette, Sliced in Half Lengthwise
Mix all ingredients together, until creamed thoroughly. Remove some of the inside of the bread to make a little canoe. Spoon mixture into inside of baguette. Cook in a 375 degree oven for 8-10 minutes. Turn oven up to 425 to ensure the top is nice and golden. Cut it up and serve. TIP: if you don't want to cook up an entire corned beef just for this recipe, you can get sliced corned beef from the deli cut thick. That would work great too.
Watch your fingers...I almost lost one. Stay hungry!