Ingredients:

  • 1 lb French bread or sourdough baguette
  • 3 tbsp unsalted butter, melted
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley, chopped
  • 2 cups cooked chicken breast, shredded
  • 4 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • 1/4 cup smoked turkey, finely diced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Using a serrated knife, slice the loaf in half lengthwise.
  3. Carefully carve out the soft center of both halves, leaving a 1-inch (2.5cm) border around the edges to create two bread boats.
  4. Mix the 3 tbsp melted butter with 1 tsp garlic powder and 1 tbsp chopped parsley; brush this mixture generously inside the hollowed sections and on the outer crust.
  5. In a medium bowl, combine 4 oz softened cream cheese and 1/2 cup mayonnaise until velvety.
  6. Fold in 2 cups shredded cooked chicken, 1/4 cup diced smoked turkey, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.
  7. Stir in half of the shredded mozzarella cheese.
  8. Divide the chicken mixture evenly between the two bread halves, placing approximately 1½ cups of filling in each.
  9. Top each loaf with the remaining shredded mozzarella cheese.
  10. Cover the loaves loosely with aluminum foil and bake for 10 minutes.
  11. Remove the foil and bake for another 10–15 minutes until the cheese is bubbling and the crust is chestnut brown.
  12. Use a meat thermometer to confirm the internal temperature of the filling has reached 165°F (74°C).
  13. Let the bread rest for 10 minutes before slicing into 6 slices to allow the cheese to set.