I intentionally hid a key component in my recipe title. This is cheesy, indulgent, and you’ll love it.
I know, I know. You’re wondering what the hell “slipper bread” means. I did, too. Apparently, its supposed to look like a slipper. I mean…if mine was supposed to it sure as hell didn’t. Mine looks more like a clog. But it tasted damn good, which is the most important …
These have so much going on it’s kinda ridiculous. Seriously. Little tiny pork chops (tiny ’cause I made them that way), fried golden brown and put in a fluffy sharp cheddar and jalapeno bun, and topped with a luscious cheese dip and and a crazy pickle relish.
What do you do when you have about a half pound of ground beef on your hands and a loaf of French bread that needs to be eaten? You make this, of course. It looks indulgent and crazy. It is – in a very good way.
Sooo… I have a question for you. Do you pronounce this “brushetta” or “brusketta“? Apparently, “brusketta” is the proper way to say it, with an emphasis on the “tt”. I’ve been saying it wrong all along, y’all. I guess I’ve been pronouncing it like a true Southerner. I mean…what can …