Appetizers
This 99 Restaurant pub cheese recipe delivers the same crispy, cheesy magic you crave from your favorite sports bar—right in your own kitchen. The secret lies in a golden breadcrumb crown that encases smoky cheddar and melted mozzarella, creating a textural contrast that’s impossible to resist.
I’ve recreated this dish after perfecting it through countless test batches, ensuring every bite delivers that satisfying crunch followed by gooey, stretchy cheese.
The technique is simpler than it looks: layering shredded cheddar and mozzarella between slices of buttery bread, then topping it with a crispy breadcrumb mixture that bakes until perfectly golden.
What sets this apart is the smoky cheddar—its deep, caramelized flavor cuts through the richness of the mozzarella, creating a balance that’s both bold and comforting. The breadcrumbs aren’t just for show; they’re the star, adding a satisfying crunch that keeps you reaching for another bite.
By the time it emerges from the oven, you’ll have a dish that looks and tastes like it belongs on a pub menu: a towering, golden-brown appetizer with a crispy exterior and a molten cheese center.
The aroma alone will have everyone gathering around the table, and the first bite will confirm why this recipe is a game-changer for game day or any casual gathering. It’s the kind of dish that turns a simple appetizer into the highlight of the meal.
Serve with a side of marinara for dipping or a cold beer to complement the rich, smoky flavors. This recipe is designed to impress without requiring advanced skills—just a few simple steps and a little patience. Let’s get started on creating your own pub-worthy masterpiece.
Ingredients for 99 restaurant pub cheese
Crispy breadcrumbs, gooey cheese, and smoky flavor—here's what makes this pub cheese unforgettable.
| Ingredient | Amount | Notes |
|---|---|---|
| Brioche Bread 🍞 | 1 loaf | Sliced into 1/2-inch pieces |
| Sharp Cheddar Cheese 🧀 | 8 oz | Smoked variety preferred |
| Mozzarella Cheese 🧀 | 8 oz | Fresh, shredded |
| Butter 🧈 | ½ cup | Unsalted, softened |
| Panko Breadcrumbs 🍞 | 1 cup | Plain, not seasoned |
| All-Purpose Flour 🌾 | ¼ cup | For breadcrumb mixture |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For extra flavor |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Marinara Sauce 🍅 | ½ cup | For dipping |
| Olive Oil 🫒 | 2 tbsp | For brushing bread |
| Salt 🧂 | ½ tsp | Kosher preferred |
The bread is everything. Brioche gives that buttery richness, but any soft white bread works in a pinch. Trader Joe's has great pre-sliced brioche if you don't want to slice it yourself. Look for slices that are about 1/2-inch thick—too thin and they'll burn before the cheese melts. The cheddar is non-negotiable here: smoked sharp cheddar from the deli section is ideal, but regular sharp cheddar works too. I always grab extra because you can never have too much cheese in this dish.
No panko? Regular breadcrumbs plus a pinch of cornstarch for crispiness will do. Fresh mozzarella is best, but pre-shredded from a block works if you're in a hurry. The marinara can be store-bought—Rao's or Barilla are solid choices. Want to cut costs? Skip the pre-shredded cheese and grate your own from a block. It melts better and you can control the texture. For the breadcrumb topping, I mix panko with flour and spices—this gives it that perfect balance of crispy and sturdy.
This reheats beautifully—just pop it in the oven at 375°F for 5-7 minutes until bubbly. Store leftovers in an airtight container for up to 3 days, but honestly, it's so good it rarely lasts that long. I like to make a double batch and freeze half for later—just thaw in the fridge overnight. The bread stays crispy when reheated, and the cheese gets even gooier. Perfect for game day or whenever you need a cheesy pick-me-up.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this comes together in five minutes—just butter that brioche, layer the cheddar and mozzarella, sprinkle panko, and pop it in. No fancy techniques, no stress, just hands-off melting magic.
- That Gooey-Crisp Magic: Between us, the sharp cheddar’s tang cutting through the buttery brioche while the mozzarella stretches into golden, crispy edges? It’s the kind of bite that makes you close your eyes. (Yes, even on a Tuesday night.)
- Game for Any Gathering: Serve it as a snack board with beer, a side for sandwiches, or cut into squares for a crowd—it disappears fast. Honestly, I’ve used it for game day, book club, and my kid’s soccer fundraiser. Works every time.
- Budget-Friendly Leftovers: A single pan of this stretches for days—reheat slices in the oven or toss cold cubes into salads. Plus, brioche and cheddar stretch further than you’d think, so it’s my go-to when groceries are tight but I still want to impress.
Step-by-step instructions for crispy breadcrumb crown over smoky cheddar
Here's how to recreate that iconic 99 Restaurant pub cheese with a golden, crispy crown and gooey cheddar center.
Prepare the Cheese Filling
In a medium bowl, combine the 8 oz sharp cheddar cheese and 8 oz mozzarella cheese. I like to shred the mozzarella myself for maximum meltiness—it makes all the difference. Add the 0.5 tsp salt, 1 tsp garlic powder, and 1 tsp onion powder, then mix until evenly distributed. The cheddar should be finely crumbled while the mozzarella stays in small shreds for that perfect texture.
Set aside the cheese mixture while you prep the bread. This filling needs to be room temperature for even melting, so if it's been refrigerated, let it sit for 10-15 minutes before assembling. You'll know it's ready when the cheddar softens slightly to the touch—this ensures a smooth, creamy center when baked.
Create the Breadcrumb Mixture
In a separate bowl, combine the 1 cup panko breadcrumbs, 0.25 cup all-purpose flour, and 0.5 tsp ground black pepper. Mix gently with a fork—you want the panko to stay light and airy, not compacted. The flour helps bind the breadcrumbs together for that perfect crispy crown.
Next, cut the 0.5 cup softened butter into small cubes and mix it into the breadcrumb mixture. Use your fingers to work it in until you have a coarse, crumbly texture with butter evenly distributed. This butter will create the golden, crispy exterior we're after. If the mixture seems too dry, add 1-2 teaspoons of milk (not listed in ingredients) to help it bind—just enough to hold together when pressed.
Assemble the Pub Cheese
Preheat your oven to 375°F and line a baking sheet with parchment paper. Take 8 slices from the 1 loaf brioche bread (sliced into ½-inch pieces) and arrange them in a circle on the baking sheet, slightly overlapping to form a base. Brush each slice lightly with 1 tablespoon of the olive oil—this helps create a crispy bottom crust.
Spread the cheese mixture evenly over the bread slices, leaving about ½-inch border around the edges. This prevents the cheese from overflowing when it melts. Then, press the breadcrumb mixture firmly over the top, covering the cheese completely. Use your fingers to create a slightly domed shape—this ensures even browning and that perfect crispy crown.
Bake to Golden Perfection
Bake the pub cheese for 20-25 minutes until the top is deep golden brown and the cheese is fully melted. You'll know it's ready when the breadcrumbs are crispy and the cheese is bubbling slightly at the edges. If the top isn't browning enough, broil for 1-2 minutes at the end—just watch it closely to avoid burning.
Let the pub cheese rest for 5 minutes before slicing. This gives the cheese time to set slightly, making it easier to serve without losing that gooey center. Serve with the 0.5 cup marinara sauce on the side for dipping—it's the perfect balance to the rich, smoky cheddar.
Serve and Enjoy
Slice the pub cheese into wedges and serve immediately. Each bite should deliver that perfect combination of crispy, buttery breadcrumbs on the outside and warm, melty cheese on the inside. The smoky cheddar flavor shines through, while the breadcrumbs add just the right amount of crunch.
For extra flavor, sprinkle with additional ground black pepper before serving. This dish is best enjoyed fresh out of the oven when the cheese is at its peak meltiness. Pair with a cold beer or iced tea for the ultimate pub-style experience.
Pro Tips For Making 99 Restaurant Pub Cheese
- Preheat the Pan Properly: Get that pan screaming hot—think 350°F for a solid 5 minutes—before adding the brioche. Cold pans make soggy bottoms, and nobody wants a sad, greasy cheese pull. Trust me, the extra minute waiting pays off when the bread crisps instead of steams.
- Shred Cheese Fresh: Skip the pre-shredded stuff—it’s coated with anti-caking agents that turn your gooey cheese into a dry, clumpy mess. Use a box grater or food processor right before cooking, and keep the sharp cheddar and mozzarella separate until the last second. Fresh shreds melt like a dream.
- Butter in Layers, Not Just on Top: Don’t just dot the bread with butter like confetti. Spread a thin, even layer on the bottom of each slice first—this guarantees crispiness. Then add another layer on top of the cheese before toasting. The butter between the bread and cheese is what makes the pull happen.
- Press Panko Gently: Dump too much panko, and you’ll end up with a bread-heavy, cheesy brick. Use about 2 tablespoons per slice—just enough to cover the cheese—and press it down lightly with the back of a spoon. You’re not making a crust, you’re adding texture. Overdo it, and you’ll regret it.
Regional styles of this 99 restaurant pub cheese
Texas-Style Pub Cheese
In Texas, pub cheese often takes the form of a giant grilled cheese sandwich with a crispy exterior and a gooey, cheesy center. Instead of breadcrumbs, they use buttered sourdough bread and layer it with extra-sharp cheddar, pepper jack, and a touch of monterey jack for creaminess.
The key is to cook it low and slow on a cast-iron skillet until the cheese stretches like taffy. I love adding a drizzle of honey on top for a sweet-savory contrast before serving. 🧀
New England Clam Chowder Twist
Up north, pub cheese gets a coastal upgrade with clam chowder-inspired flavors. Swap the breadcrumbs for a crispy breadcrumb-cornmeal topping (mix ½ cup panko with ¼ cup cornmeal) and fold chopped clams or clam juice into the cheese filling.
Top with old Bay seasoning and a sprinkle of grated parmesan for that signature New England taste. Serve with a side of steamed mussels for a full pub-style meal. 🦪
British Pub Cheese Bake
Across the pond, pub cheese often comes as a shared platter with a crispy top and melty center, but they take it further by adding ale or stout to the breadcrumb mixture. Mix ¼ cup dark beer (like Guinness) into the breadcrumbs before pressing them on top.
The beer adds depth and helps create a rich, caramelized crust. Pair it with pickled onions and mustard sauce for a true British pub experience. 🍺
Southern BBQ Pub Cheese
In the South, pub cheese gets a smoky BBQ twist. Replace the marinara with smoked BBQ sauce for dipping, and add crumbled bacon and diced jalapeños to the cheese filling. Top with a crispy panko-bacon crumble (mix ½ cup panko with 2 tbsp chopped bacon) for extra flavor.
The heat from the jalapeños balances the smokiness, making it a crowd-pleaser for game day. 🌶️
Midwest Fondue-Style Pub Cheese
The Midwest puts a fondue-inspired spin on pub cheese by turning it into a dipping dish. Instead of baking, they melt the cheese in a fondue pot with a splash of white wine or beer, then serve it with crusty bread, pretzels, and apple slices for dipping.
For a pub twist, add caramelized onions and crispy prosciutto to the cheese mixture. It’s interactive, fun, and perfect for gatherings. 🍷
Nutrition facts
Frequently asked questions
Can I use regular breadcrumbs instead of panko?
Yes, but you’ll need to adjust for texture. Regular breadcrumbs tend to get soggy, so mix them with 1 tablespoon cornstarch per cup to help absorb moisture. For the best results, lightly toast the breadcrumbs in a dry pan for 2-3 minutes before mixing with butter—this adds extra crispiness that matches the pub-style dish.
What’s the best way to reheat leftovers?
Reheat in a 375°F oven for 5-7 minutes until bubbly and crispy again. Place the slices on a baking sheet lined with parchment paper, cover loosely with foil, and let them sit for 2 minutes after removing from the oven. This keeps the breadcrumbs from getting soggy while remelting the cheese perfectly.
Can I make this dish ahead of time?
Assemble the dish (without baking) and refrigerate for up to 24 hours. When ready to bake, add 5 extra minutes to the cooking time to ensure the cheese melts evenly. For freezing, bake the dish first, then wrap tightly in plastic wrap and foil. Reheat from frozen in the oven for 10-12 minutes at 375°F.
Why did my breadcrumbs turn out soft instead of crispy?
This usually happens if the breadcrumbs absorbed too much moisture. To fix it, ensure your butter is only softened (not melted) and mix it gently into the breadcrumbs. Also, bake at a slightly higher temperature (400°F) for the last 2-3 minutes to crisp up the top. Avoid overmixing the breadcrumb mixture—keep it light and airy!
What’s the best beer pairing for this dish?
A crisp American lager or pilsner complements the smoky cheddar beautifully. For a bolder match, try a wheat beer or ipa—the hoppy bitterness cuts through the richness. If you prefer non-alcoholic, sparkling water with a lemon twist works perfectly to cleanse the palate between bites.