Josephinas

Josephinas, also known as Howell’s Bread, are slices of French bread topped with a mixture of softened butter, freshly shredded Monterey Jack cheese, mayonnaise, garlic, and canned green chiles, then broiled until the cheese is melted and golden-brown. There’s a time and place for elegant bites on crostini, and I’m happy to say this is not it.

According to the cookbook Party Snacks!, the original recipe for Josephinas surfaced in a weekly newspaper in a tiny Kansas town decades ago, and it’s survived in the dusty corners of the internet for too long. Ever since it was passed to me by a friend’s mom — who brought them to nearly every potluck and dinner party — I’ve been determined to share it with as many people as will listen.

When done right, Josephinas have a shatteringly crisp crust and soft, bready middle that’s so married to the butter-mayo-cheese mixture that the two are completely inseparable. As the daughter of Russian immigrants, there’s a certain wonder with which I approach hyper-American food — and Josephinas are no exception. Practically an ode to the Midwest, they’re one of those back-pocket recipes where the scale between the level of effort and the resulting payoff is almost comically tilted in favor of the latter. Here’s how to make them.

Start by shopping for the following ingredients:

• French baguette: Look for a soft baguette about 24 inches in length. 
• Unsalted butter: You’ll need it to be spreadable, so leave it on the counter for a few hours before beginning.
• Monterey Jack cheese: If possible, you’ll want to shred this from a block, although pre-shredded will work in a pinch. Freshly shredded cheese melts more readily due to the lack of preservatives and starches that keep shredded cheese from clumping together. If you can’t find Monterey Jack, mozzarella works, too!
• Mayonnaise: Opt for your favorite brand.
• Fresh garlic: Don’t leave this out!
• Canned diced green chiles: These aren’t very hot, but add a signature bite to Josephinas.

To assemble, simply combine the softened butter, shredded cheese, mayo, garlic, and green chiles in a large bowl, then pop it in the fridge for an hour. Slice up the baguette and pile a heaping tablespoon of the butter-cheese-mayo mixture onto each slice. A quick stint under the broiler is all that stands between you and a platter of golden-brown Josephinas.