You’ll Need
1 large garlic baguette or crusty French stick
60g butter, softened
4 cloves garlic, finely grated
1 tbsp chopped fresh parsley
150g mature cheddar, grated
75g mozzarella, grated
4 rashers smoked streaky bacon, cooked and crumbled
1 tsp smoked paprika
½ tsp cracked black pepper
For The BBQ Drizzle
3 tbsp smoky BBQ sauce
1 tsp honey
1 tsp Worcestershire sauce
Optional But Dangerous
Spring onions
Jalapeños
Crispy fried onions
Extra Parmesan
Method
Preheat your air fryer to 190°C.
Mix together the softened butter, garlic, parsley, smoked paprika, and black pepper.
Slice the baguette almost all the way through into thick slices, leaving the base intact.
Spread the garlic butter generously between every slice and over the top.
Mix the cheddar and mozzarella together.
Stuff plenty of the cheese mixture between each slice.
Scatter the crispy bacon evenly throughout the loaf.
Mix together the BBQ sauce, honey, and Worcestershire sauce.
Drizzle a little of the BBQ sauce through the cuts and lightly over the top.
Wrap the loaf loosely in foil, leaving the top exposed.
Air fry at 190°C for 8–10 minutes until the cheese has melted.
Remove the foil and cook for another 3–4 minutes until the top is bubbling, lightly browned, and the edges of
the bread are beautifully crisp.
Finish with spring onions, jalapeños, crispy fried onions, or Parmesan if using.
Serve immediately while the cheese is still stretching from slice to slice.