When I was a kid, Mom was always making this Swiss Bacon Bread that everyone just loved. It was her go-to dish for family gatherings and potlucks. Everyone always asked her to make it. And for good reason… it’s delicious!
I mean think about it. It’s bread bathed in seasoned butter, filled with cheese, and it has thin slices of bacon baked-to-crisp right on top of each and every slice! I mean, come on!?!? It’s such a delicious and easy way to dress up some boring ol’ bread. As I said, it’s great for gatherings, potlucks, and dinner parties, but is also easy enough for a casual family supper.
Mom’s original version had you whisking together butter, mustard, and dried chives to spread on the sliced bread. Being a big fan of ranch dressing seasoning, I wondered what it would be like if I swapped the mustard and chives out for a packet of ranch dressing seasoning. The result was absolutely amazing! I think I actually like this version even better. Shhh… don’t tell her. ????
A few things to keep in mind:
The recipe calls for a large soft loaf of French bread. This isn’t like crusty baguette. It’s the large soft bread. Sometimes in the grocery store it’s also labeled as Italian bread. (I have no idea why!) Other breads will work, too, but this is what I always use.
Ranch dressing mix comes in a variety of sizes these days – even canisters! That said, I really prefer the flavor of the Hidden Valley Ranch Restaurant Style Buttermilk Recipe mix that comes in the .40-ounce packet size. Any of them will work, but I find that version has the most flavor.
If you still find the bacon not crisp to your liking, a few minutes under the broiler should do the trick – just watch it very carefully. I actually like to broil with the oven door open so I can see it. Just be cautious that some ovens will turn off the broiler when the door is open.
Not a fan of Swiss cheese? Swap it out for your favorite sliced cheese!
Cheesy Swiss Bacon Ranch Bread
- 1 (16-ounce) loaf soft French or Italian bread (not baguette)
- 1/2 cup unsalted butter, melted
- 1 (.4 to 1.0-ounce) packet buttermilk ranch dressing mix
- 8 slices Swiss cheese
- 4 slices thin-sliced bacon
- Preheat the oven to 400°F. Line a baking sheet with a slicone baking mat or several layers of parchment papaer or aluminum foil. (This helps to keep the bread from getting too dark on the bottom and makes cleanup easier.)
- In a small bowl, whisk together the butter and ranch dressing mix until smooth. Set aside.
- Slice bread into about 16 1-inch pieces being cautious about not cutting all the way through the bottom of the bread.
- Place the bread on the prepared pan. Using a pastry brush or spoon, spread the butter mixture on both sides of each slice of bread.
- Cut Swiss cheese slices in half and place one piece in between each of the bread slices.
- Cut bacon strips in half and then cut each half in half lengthwise - giving you 4 pieces of bacon from each slice. Place a strip on top of each slice of bread.
- Bake for 20 to 25 minutes or until the bacon is crisp and the cheese is melted.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
I’m definitely going to try your recipe! But I was wondering if I could also try your mother’s recipe? It sounds just as appetizing.
Absolutely! Enjoy! https://southernbite.com/swiss-bacon-bread/
My husband hates bacon and it’s just us. I thought to substitute pancetta (I know it’s Italian bacon, but God doesn’t know that) or prosciutto. Maybe use some fresh mozzarella, thinly sliced tomato, and some basil leaves in between each slice with some balsamic vinaigrette slathered on each slice. Just a thought for lucky people. I hate it because I personally love bacon. Lol
I think this is a great base you could really take it in any direction you’d like.
Joan in VA
This recipe came at just the right time. Here I was with a nice loaf of Italian bread, a package of Swiss, and a bunch of bacon and no idea what to do with it. So, I tried this. It was fabulous. We had it for Linner, and loved it. [If Brunch is a combination of BReakfast and lUNCH, the Linner is Lunch and dINNER.
I did cut the recipe in half because there are just two of us here. Thanks for posting this.
Love it! I’m so glad to hear that you enjoyed it! And Linner is totally a thing at our house, too!