Last June, we tried to recreate the delicious bread that we had at The Bubble Room on Captiva Island. Chica came up with this delicious recipe and we have been enjoying it ever since. However, her post generated a lot of comments on what exactly those “secret” ingredients are. In particular, there was much discussion as to whether or not the recipe contained blue cheese. So, since we happen to be in Sanibel on vacation this week anyway, and in the interest of all things scientific, we forced ourselves to return to the Bubble Room yesterday and order some Bubble Bread to go. We rushed back to our condo with our three original slices to start the taste testing.
Guess what? There is blue cheese in the mix. The taste is very faint. So faint, we didn’t even remember it being there the last time. Usually, blue cheese stands up and says a loud hello when included in a recipe, but this particular ratio just leaves a pleasant tang on your tongue afterward. Humbled but undaunted, we set to work mixing, baking, testing and mixing, baking, testing again and again until we arrived at this recipe. Which, according to our large table of testers last night at dinner, tastes exactly like the original Bubble Bread.
- Italian bread
- 1/4 cup butter, softened (not margarine)
- 1 tbsp crumbled blue cheese
- 2 tbsp mayonnaise
- pinch of pepper
- 3/4 cup grated Parmesan cheese, divided
- 1/2 cup shredded Swiss cheese
- chopped parsley for garnish
Split loaf of Italian bread lengthwise. Mix butter, blue cheese, mayo, pepper, Swiss cheese, and 1/2 cup of the Parmesan together in a bowl. Spread liberally on split loaf of Italian bread. Sprinkle remaining 1/4 cup Parmesan cheese on top.
Sprinkle with a bit of paprika and parsley for color. Broil until golden brown.
We all tasted it and we think we nailed it. Readers, let us know what you think. Did we get it this time?