1loafItalian or French breadabout 400 g, cut in half lengthwise
2tbspfresh parsleya small handful (or more, to taste), chopped
¼tspred pepper flakes
Preheat oven to 400 F.Slice loaf of bread in half lengthwise.Place one long sheet (at least 24 inches) of tin foil on a cookie sheet. Lay the two halves of bread, cut side up, on the tin foil. Melt salted butter* in the microwave and add the minced garlic, red pepper flakes, and Italian seasoning to it. Set aside.
In a mixing bowl, combine the mayonnaise, mozzarella, and fresh parsley. Stir well. Set aside. Using a brush or spoon, spread the melted butter on both halves of the bread.Then, using a spatula or spoon, spread the mayonnaise mixture on both halves of the bread. Make sure to spread the mixture all the way to the edges or they will burn. Pull the ends of the foil together to cover the bread. Bake 10 minutes.
Remove from oven and open the tin foil.Sprinkle the bread with the shredded parmesan cheese. Return to oven and bake uncovered for about 5 more minutes, or until the cheese is slightly golden and bubbly. For a crispier crust, broil for the last minute or two. Let sit for a few minutes, then cut into slices and serve warm.
If you use unsalted butter, add about 1/4 tsp of salt to the mayonnaise mixture before spreading it on the bread.