Sandwiches with Honey and Fragrant Herbs   


– IGGY’S GARLIC  BREAD (YIELD: 6 ROLLS) FOR THE FILLING – 8 oz. cream cheese, room temperature – 3 tbsp. sugar – 2 tbsp. heavy cream – ⅛ tsp. salt

FOR THE DIP–   - ½ cup milk, room temperature  – 3 tbsp. minced garlic  – 1 tbsp. sugar  – 1 tbsp. salt – 2 eggs, beaten – ¼ cup grated Parmesan – 2 tbsp. chopped parsley – 8 oz. unsalted butter, melted

FOR THE BREAD – 6 large round rolls, preferably white Italian, challah, or brioche  – Flaky salt, such as Maldon


Step 1

Make the cream cheese filling: In a stand mixer bowl, combine the cream cheese, sugar, heavy cream, and salt. Whip on medium-high for about 3 minutes, or until the sugar has been dissolved and the mixture is frothy.  

Step 2

Spoon the mixture into a pastry bag or resealable plastic bag, spreading it out so it fills one corner. Snip a little bit of the corner and lay away until you've finished making the bread and dip.  

Step 3

In a medium bowl, mix the milk, garlic, sugar, salt, eggs, Parmesan, and parsley. Slowly pour in the heated melted butter, whisking frequently to prevent the eggs from frying.  

Step 4

Preheat the oven to 350 degrees Fahrenheit. Cut each roll into six wedges, taking care not to cut through the bread. The roll should be left intact. Pipe a thick, even line of filling between each wedge, being careful not to rip the roll.  

Step 5

Dip the entire roll in the butter mixture, making sure the bottom and inside of the wedges are covered. To allow excess drop off, hold the roll upside down over the basin. Repeat with each roll, and place them on a parchment-lined baking sheet.   

Step 6

Sprinkle a large teaspoon of flaky salt over each roll. Bake for 12 to 15 minutes, until the rolls are crispy. Serve warm, although they're also nice at room temperature.    


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