Nana Recipe Wednesday! French Bread Supreme

by Sarah on October 23, 2013

Nana and her friend below seem to be pretty giddy about something.  What I’d like to know is where I can get a chain to hold my reading glasses like that?

Today’s recipe for gluttony is French bread supreme.  SUPREME!  There’s a word that’s gone out of rotation.

Except for Taco Bell.  And I think they might be exaggerating some when they tagged something on their menu as ‘supreme’.

What I find interesting about this recipe is that it contains no garlic.  You’d think that French Bread Supreme would involve garlic but it doesn’t.  It involves green onions.  And mayonnaise.  And cheese.   And Worstershire…I mean Worsteshur….Worchestershire.  Though I bet garlic would be a nice addition if you dared.

It’s interesting, this method.  After splitting the bread, you first butter it–and then you add the mayo mixture.  Maybe to keep the mayo mixture from sinking into the bread?  The butter does make a barrier of sorts.

Mmm….butter.  Mayo.  Butter and mayo.

Bake it at 325* just until it’s lightly toasted, let cool very slightly and slice it into hunks.

Good, toasty and soft on top with all that topping.  Nice and mild with the green onions.   It’s good.  I don’t know if I would categorize it as ‘supreme’ though.   I kind of missed the garlic.

Nana's French Bread Supreme


  • 1 loaf extra sour French bread
  • butter
  • 3/4 cup Best Foods mayonnaise
  • 1/2 cup chopped green onion
  • 1/3 cup Parmesan cheese
  • dash Worcestershire sauce
  • salt, pepper


  • *
  • Preheat oven to 325*.
  • Cut loaf of bread in half lengthwise. Butter both halves.
  • Mix the rest of the ingredients in a bowl. Spread on the bread, over the top of the butter. Place on a baking sheet and bake for about 12 minutes or until the bread is lightly toasted.

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