Preparation

• Preheat your oven to 400°F (200°C).
• Slice the tops off the garlic heads to expose the cloves, drizzle with olive oil, sprinkle a pinch of salt, then wrap tightly in foil.
• Roast for 40-45 minutes until caramelized and fragrant.
• Allow to cool, then squeeze the soft cloves from their skins and mash into a paste.
• In a bowl, combine the softened butter, 1 tablespoon of the roasted garlic paste, chopped parsley, salt, and black pepper.
• Whip until thoroughly mixed and smooth.
• Slice Pan Sobao in half horizontally, creating two large flat pieces.
• Spread the garlic butter mixture evenly over the cut sides.
• Evenly sprinkle mozzarella and Monterey Jack cheeses over the buttered bread, then finish with a dusting of grated Parmesan.
• Place bread halves on a baking sheet, cheese side up.
• Bake for 12-15 minutes, or until cheese is bubbling and edges are golden brown.
• Broil for an extra minute for a blistered top.
• Remove from the oven, let cool slightly, and sprinkle with extra parsley if desired.
• Slice into thick strips or squares and serve warm.