Reviewed: Aug. 26, 2007

I really liked this recipe, although after reading the reviews I only used 2/3 cup mayo. Also, the onion & garlic mixture made the cheese mixture hard to spread, so I think next time I will mix them in with the cheese and only spread one layer.

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msuchef

Cooking Level: Intermediate

Home Town: Eaton Rapids, Michigan, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: Aug. 23, 2007

Almost the ultimate grilled cheese bread except I prefer 1/2 old cheese for the mozzarella. This is just a taste preference. Also used a little less mayonnaise to combat any greasiness. Thanks - makes great appetizers cut up small.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Aug. 23, 2007

Added a little diced, seeded plum tomato, bump's it up a little.

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Honey

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Greeley, Colorado, USA

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Reviewed: May 15, 2007

This was very good, although I did tweak the recipe a bit. I had some Philly style sandwich rolls that I needed to use, so they became my base. Instead of the garlic mixture, I sprayed the bread with I Can't Believe It's Not Butter spray and sprinkled on some garlic powder. Then I used a combo of mozarella and cheddar, with only used enough lite mayo to make a spread. You really do not taste the mayo; it just helps spread the cheese. I served it with a hearty cold salad, and my family loved it.

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Aggie

Cooking Level: Expert

Living In: Geneva, Alabama, USA

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Reviewed: Mar. 10, 2007

Too mushy. I won't make this again, sorry!

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nataliamomof3

Cooking Level: Expert

Home Town: Gibbons, Alberta, Canada

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Reviewed: Jan. 15, 2007

Delicious! This is a one of a kind in my book.

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TOMATOGRAVY

Cooking Level: Intermediate

Living In: Baytown, Texas, USA

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Reviewed: Dec. 29, 2006

I made a couple without the onion and garlic mixture, and they seemed to turn out better. The onions and garlic made the bread and cheese too slimey. Overall these were very good though, and I will make again.

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CABRYN

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Reviewed: Nov. 11, 2006

Made this last night with the Slow Cooker Chicken Caccitore. It was great! I cut the servings to two but it needed more garlic and onion maybe onions. The mayo was a little much also...I will cut it back next time.

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MEGBAUM

Cooking Level: Intermediate

Home Town: Ashland, Kentucky, USA

Living In: Phenix City, Alabama, USA

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Reviewed: Oct. 9, 2006

A cup of mayo is an awful lot, so as others, I cut it way back. I did add more garlic, but overall, this is a very delicious garlic bread that went nicely with our soup tonight. Thanks Holly!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Sep. 27, 2006

This was absolutely delicious. Thank you for sharing your recipe.

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Margo

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Jackson, New Jersey, USA

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Reviewed: Jun. 19, 2006

It was alright but it was missing something I think it needed more garlic. And with others reviews I used only half of the mayo.

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Diana

Cooking Level: Expert

Home Town: Tigard, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Jun. 15, 2006

I hate making garlic bread but this was definately worth the effort everybody LOVED it!!!

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johnnabonna

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Apr. 12, 2006

I was disappointed with this. We weren't impressed at all. It was almost like it needed some tomato or bacon or something to make it more of a cheese/onion/whatever sandwich. Thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Dec. 6, 2005

These were absolutly excellent!!! Took them to a party, with the option of sliced tomatoes on top and everyone loved them.

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AJay7

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Sep. 14, 2005

I didn't use mozzarella, only parmisan regiano and used only the least amount of mayo to form a heavy cheese paste. It came out delicious and it didn't overpower the garlic and onions. I used Italian bread and only sliced it 1/2" thick, since 3/4" thick bread PLUS toppings made it hard for small mouths to eat. I'll make this again for certain. Thank you!

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FOXCAT

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Reviewed: Jul. 20, 2005

This was really good! I did what a lot of others suggested and only used enough mayo to make the mix spreadable. I also cut the baguettes lengthwise and sliced them after broiling to save time. The only thing I would do differently next time, and the reason I didn't give this recipe 5 stars, is that I would cut down on the toppings. I felt it was a little too much, and kind of overpowering and greasy. I would make less of both the toppings because the amount called for results in an EXTREMELY greasy garlic cheese bread. And this is coming from someone who likes her food greasy and cheesy! It was just too much. I think I would half both the toppings next time.

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MISSJENAFFLECK

Living In: San Francisco, California, USA

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Reviewed: May 28, 2005

THANK YOU HOLLY. TOO DELICIOUS FOR WORDS. I misread the recipe and combined the onions and garlic with all the other ingredients before spreading on the bread. I also cut the bread horizontally into two pieces before spreading with this wonderful mixture. At that point I cut the bread into two inch pieces and then proceeded to broil. I added a bit of Italian seasoning (for flavor) and a bit of parsley and chives (for color as well as flavor). The only problem that I've encountered is that no matter how much I make, it never seems to be enough. Thank you, thank you, thank you.

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IMPAGANMISS

Cooking Level: Intermediate

Home Town: Magnolia, Texas, USA

Living In: Davie, Florida, USA

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Reviewed: May 18, 2005

This will be a definiate pass down recipe. I am now always asked to bring this to gatherings.

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WEAVER79

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Reviewed: Aug. 20, 2004

I wish I would've read the reviews before making this as I always do but I was stressed for time and totally forgot. If it wasn't for my Hubby and Aunt actually liking this I would only rated this MAYBE 2 stars. The mayo is OVERWHELMING!! All I tasted was mayo! Me and my kids wouldn't touch it...I personally thought it was terrible. HAVE TO CUT THE MAYO DOWN ALOT!! I will try this again using only enough mayo to make it spreadable as other reviewers have suggested.

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GIGI9801

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2004

This was a great bread to go with some homemade clam chowder. I followed other's advise on only use half the mayo. I think next time I make this I will use green onions instead and broil the mixture on some french rolls, then slice.

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