Reviewed: May 9, 2012

This bread is AMAZING!!! My husband couldn't believe it was made with Mayo. I tried with mozzerella because I didn't have asiago and it tasted great. Cant wait to try with the asiago though!

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Reviewer:

tequina

Cooking Level: Intermediate

Home Town: Stanwood, Washington, USA

Reviewed: Jan. 1, 2012

very quick and easy and a big hit. enough said

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1 user found this review helpful

Reviewer:

Tara

Home Town: Mountain View, California, USA

Living In: Santa Rosa, California, USA

Reviewed: Dec. 7, 2011

These were very easy to make, but the mayonnaise made the topping kind of weird tasting.

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Reviewer:

Jbooshey

Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

Reviewed: Nov. 15, 2011

Just made these last night. We served it with my husbands famous chicken wings and everyone loved it. Especially the guys. They kept saying it was the best bread they have ever had. So easy to make. Followed the recipe except used Parmesan cheese as it was what I had on hand. Great recipe for entertaining.

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2 users found this review helpful

Reviewer:

Julie K.

Cooking Level: Intermediate

Home Town: Villa Grove, Illinois, USA

Reviewed: Jul. 5, 2011

Easy and Delicious!!

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2 users found this review helpful

Reviewer:

SCHMURRY

Reviewed: May 25, 2011

These were a huge with with my family at Easter! I followed the recipe with a few changes. I used Italian bread sliced in half. I also broiled the bread first to toast it, then I spread the cheese mixture on and broiled until they were brown and bubbly. Def will make again!!

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3 users found this review helpful

Reviewer:

Marybeth

Cooking Level: Intermediate

Home Town: Torrington, Connecticut, USA

Living In: Pembroke, Massachusetts, USA

Reviewed: May 13, 2011

Didn't really care for this, it just tasted like mayonnaise. If I make it again I will use butter instead of mayonnaise.

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2 users found this review helpful

Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Mar. 27, 2011

Awesome! Big hit at my last party. Boyfriend wanted them with salad as a meal.

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Reviewer:

SAS

Cooking Level: Expert

Reviewed: Feb. 24, 2011

I thought these were fabulous! I had made the cheese mixture up ahead of time and then didn't get to use it till the next day. I think the day of sitting in the fridge really let all the flavors come together. Three minutes under the broiler is definitely all the time that it takes to get these nice and toasty.

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5 users found this review helpful

Reviewer:

Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

Reviewed: Jan. 7, 2011

I’m sorry to say that this was just “ok” for us, which surprised me, because we like all the ingredients. I made just a small amount of this for two slices of ciabatta bread. I toasted my bread on both sides first, then spread them with the asiago mixture. If you toast your bread first as I did, make sure to spread the mixture all the way to the edges. This will help keep the edges from burning when you put it back under the broiler.

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5 users found this review helpful