This is the kind of recipe that turns what might have been wasted into something delicious. A simple stale bread bun becomes the base for a quick transformation. Then, it is scored deeply so every pocket can catch a savory blend of garlic, herbs, and egg, then stuffed with slices of ham and cheese. As it bakes, the bread crisps at the edges while the cheese melts into silky threads.
It’s a straightforward method that does more than just use up yesterday’s bread. It brings it back to life, infusing it with flavor and warmth so that each bite feels fresh and hearty.
These cheesy garlic-stuffed buns make the perfect party appetizer, a movie-night indulgence, or even a late-night kitchen raid.
What are Cheesy Garlic Stuffed Buns?
The idea of stuffing bread with cheese and flavorings dates back centuries, seen in many cultures from Eastern European cheese breads to Middle Eastern stuffed flatbreads. Garlic bread itself has roots in Italian cuisine, inspired by bruschetta, where rustic bread is rubbed with garlic and topped with oil or cheese.
Over time, as global food cultures blended, especially in Western kitchens, the evolution from simple garlic bread to soft, pull-apart stuffed buns was a natural and delicious progression. Now, cheesy garlic-stuffed buns have gained popularity as comfort food, often appearing in home kitchens, bakeries, and restaurants.
Pro Tips for the Best Cheesy Garlic Stuffed Buns
- Slightly stale buns work better for this recipe. They hold their shape, soak up the egg wash beautifully, and bake into a perfect crisp exterior.
- Don’t shy away from really tucking that ham and cheese into the cuts. The deeper the pockets, the more flavor explosions in each bite.
- Use fresh parsley as it adds a burst of color and lifts all the richness.
- Serve immediately because they are best hot out of the oven when the cheese easily stretches.
Frequently Asked Questions
Can I use sliced bread instead of buns?
Yes, you can layer slices with the same garlicky egg wash, cheese, and ham, then toast them like fancy grilled cheese. But the stuffed buns offer that fun surprise filling in every bite.
What other fillings can I use?
Try pepperoni and provolone for a pizza vibe, or chopped mushrooms for a vegetarian twist. You can also shred into the bun leftover roast chicken.
How do I keep the buns from getting soggy?
Use just enough egg wash to coat, and don’t drench. Also, baking at high heat ensures a crispy shell.
Can I make these ahead of time?
You can prep the stuffed buns, refrigerate them on the baking sheet covered loosely with foil, then bake right before serving.
Can I freeze cheesy garlic-stuffed buns?
Absolutely! Once they’re fully baked and cooled, wrap each bun in plastic wrap and freeze for up to a month. Just reheat in a hot oven (about 180°C/356°F) for 8-10 minutes before eating or warm briefly in the microwave if you’re short on time. Though the oven will keep them closer to their original texture.
How to Store Any Leftovers
Let them cool completely to prevent condensation, then place them in an airtight container. They will remain fresh in the refrigerator for up to three days.
Ingredients
How to Make Cheesy Garlic Stuffed Buns
In a bowl, grate the garlic clove, then whisk in the egg, salt, pepper, oil, and chopped parsley until well combined. Using a sharp knife, slice a cross on top of each bun, going deep but not all the way through. You want nice pockets to hold all that flavor.
In a bowl, grate the garlic clove, then whisk in the egg, salt, pepper, oil, and chopped parsley until well combined. Using a sharp knife, slice a cross on top of each bun, going deep but not all the way through. You want nice pockets to hold all that flavor.
Place the buns on a baking tray lined with parchment. Smear the egg mixture on each bun, on the tops, sides, and especially inside the cuts. Then, slip a slice of ham and a slice of cheese into each cut.
Place the buns on a baking tray lined with parchment. Smear the egg mixture on each bun, on the tops, sides, and especially inside the cuts. Then, slip a slice of ham and a slice of cheese into each cut.
Bake at 180°C (356°F) for about 6 minutes.
Bake at 180°C (356°F) for about 6 minutes.
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