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.
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
- paprika
- chopped parsley for garnish
Split loaf of Italian bread lengthwise. Mix butter, blue cheese, mayo, pepper, Swiss cheese, and ½ cup of the Parmesan together in a bowl. Spread liberally on split loaf of Italian bread. Sprinkle remaining ¼ 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?
11 comments so far:
Do you happen to have the receipe for their 3 stooges pasta and chicken dinner? We just got back from Sanibel on Saturday.
Sorry Sheila, but we’ve never had that dish. We just got the bread this time
Mmm, Sanibel is great, isn’t it?
This recipe is “OFF the CHARTS” Yummy!!!!!!!
I bought everything I needed and it was just wonderful! I let my daughter try it and now she wants the recipe. She could not believe how great it was. I have never been to the Bubble Room but you have a great recipe. Thank you so much!
Pattyjo
Thanks so much, Pattyjo!
the the bubble room i went there when i was 10 now i am 31 cant wait to make the bubble bread thank you
I have eaten at the Bubble Room for years, and this is the recipe I have always wanted. I finallly got the waitress to give me 2 of the ingredients and you are correct: blue cheese and of course Parmesan chesse (wich everyone had already figured out). Got home last night from Sanibel, and can’t wait to try your recipe.
Thanks!
Hi Darlene. Let us know what you think of it!
Thanks for the recipe! Tomorrow is my husband’s birthday and bubble bread is his FAVORITE! He raves about it all year long. I look forward to trying your recipe and I’ll let you know how it turns out.
Jennifer, please do. We would love to have more input on if we got the recipe just right. We think we do but always appreciate additional taste testers.
Read your Bubble Bread recipe, all wrong, made it for 2 years..here it is
Sourdough (they made it fresh)
garlic butter
blue cheese dressing thick (Blue cheese,mayo,cream,pepper)
Parm Cheese
chopped Parsley
paprika
Brush bread with garlic butter, toast, let cool
Coat with blue cheese dressing, and parm cheese, sprinkle parsley and paprika, bake till it bubbles.
Darin,
Do you have the ingred. for the Eddie Fisherman? love that dish!