Grilled Asiago Cheese Pull Apart Bread with Tomato Leek Sauce

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This is a sponsored post for HemisFares™ brand that is available exclusively at Kroger family of stores.  All opinions are honest and 100% my own.

Hand pulling a piece of Grilled Asiago Cheese Pull Apart Bread. Leek tomato dipping sauce in the background.

This Grilled Asiago Cheese Pull Apart Bread is the ultimate side for anything you’re making. A crispy Italian loaf of bread is scored and loaded with fresh garlic, salted butter, and heaps of nutty asiago cheese. Baked on the grill until warm and melty, your family will be racing for seconds (I know mine was!) As a perfect accompaniment, I served it with HemisFares Summer Tomato and Leek pasta sauce. It is sweet from the summer tomatoes and really mild and rich from the leeks and is so good paired with the bright cheese and garlic in the grilled bread.

Close up of finished Grilled Asiago Cheese Bread on a wood cutting board with bottle of sauce and greens for decoration blurred out in the background.

I’ve been using the HemisFares products for a couple months now and have just loved everything I’ve tried! First, I used the Extra Virgin Olive Oil on some flat iron steaks, then I tried the Red Pesto on some wood fired pizzas, and finally I’m testing this awesome sauce with delicious Grilled Asiago Cheese Pull Apart Bread. This Summer Tomato and Leek Pasta sauce is Find no 18 and is imported directly from Italy, just like all of the other HemisFares items I’ve been able to try.  If you want to get your hands on some of this tasty HemisFares Tomato Leek Sauce, check your local Kroger store. The HemisFares products are rolling out nationwide! For more information on HemisFares you can check out the website or

Piece of the Asiago Cheese Bread being dipped into the Tomato and Leek sauce.

Grilled Asiago Cheese Pull Apart Bread with Tomato Leek Dipping Sauce

By: Susie Bulloch
0 from 0 votes
This Grilled Asiago Cheese Pull-Apart Bread is the ultimate side for anything you're making. A crispy Italian loaf of bread is scored and loaded with fresh garlic, salted butter, and heaps of nutty asiago cheese.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings6 people
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  • 1 loaf Italian bread
  • 8 Tablespoons salted butter
  • 4 cloves garlic minced
  • 4 oz shredded asiago cheese
  • fresh Italian parsley chopped
  • 1 cup HemisFares Tomato Leek Pasta Sauce


  • Preheat your grill or oven to 425 degrees F.
  • Use a sharp bread knife to slice the top of the loaf of bread in a 1-inch checkerboard pattern. Be sure not to slice through the bottom of the bread.
  • In a bowl, melt the salted butter and stir in the garlic. Use a spoon to drizzle the garlic butter into each of the slices you made in the bread.
  • Sprinkle the asiago cheese in between each of the bread slices and sprinkle a little on top.
  • Wrap the entire loaf in a large sheet of aluminum foil and crimp the edges tight. Place the wrapped loaf on the top shelf of your grill or in your oven and cook for about 10 minutes, or until the cheese is nice and melted.
  • Carefully remove the bread from the foil, garnish with the chopped Italian parsley and serve with warmed Tomato Leek Pasta Sauce for dipping.


Calories: 642kcal | Carbohydrates: 43g | Protein: 14g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 897mg | Potassium: 315mg | Fiber: 3g | Sugar: 25g | Vitamin A: 791IU | Vitamin C: 3mg | Calcium: 238mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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4 Reviews

  1. Kristopher Baker says:

    Have you tried putting the loaf in the smoker while your meat is cooking? I’m curious if it is better for 10 minutes at 425 degrees or 1 hour at 225 degrees. Or if it makes a difference at all. BTW, love your recipes!