UPDATE: MADE AGAIN TONIGHT, BUT THIS TIME, I SLICED MY ITALIAN LOAF IN HALF AS DIRECTED, MINCED MY GARLIC AND SPRINKLED WITH SHREDDED MOZZA - EVEN BETTER THIS WAY!!! Pretty good (if I do say so myself!)!!! I had some French baugette leftover from Sun. night's dinner that needed using up, so I decided to give this a try. With a few modifications, I think this has potential to become my "tried & true" stand-by recipe for sure! The recipe I have been using for yrs. is pretty basic - butter, garlic, parsley and Parm mixed together. I like the fact that Mela's recipe is "kicked" up a notch. The mayo and sage are perfect (who knew?)! I did not find this to be salty at all, but I used unsalted butter, so that could be why (?). My only changes were slicing my baugette into med-thick slices as opposed to halving it lengthwise as directed (I wasn't paying attention when I cut my bread into slices!) and mixing the Parm cheese into my butter mixture. Oh, and I drizzled each slice with a bit of EVOO in hopes that everything would "crisp" up a bit (and it did - nicely!). It took exactly 4.5 min. to broil to perfection in my oven. I can't wait to try this with a bit of mozzarella or Italian-blend cheese melted on top, on thick slices of Texas Toast or for meatball sandwiches... yum, yum! My only suggestion for next time (and there will be one!) would be to mince rather than chop my garlic (personal preference), but I still think this is EXCELLENT as is!!! Thanks for sharing, Mela :)
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UPDATE: MADE AGAIN TONIGHT, BUT THIS TIME, I SLICED MY ITALIAN LOAF IN HALF AS DIRECTED,...