Reviewed: Nov. 10, 2009

Since I tried this recipe once, I can't stop making it. Absolutely without a doubt the best garlic bread ever. I never have fresh basil so I always use dried parsley. And I don't even know what garlic paste is so I just use minced garlic. I have used this on hamburger buns, whole wheat bread. It works on everything!

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JEANETTEBIRD

Cooking Level: Intermediate

Home Town: Concord, New Hampshire, USA

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Reviewed: Nov. 8, 2009

Yum. The Mayo flavor is in the background and seems to add moisture.

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wat2eat

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Reviewed: Nov. 3, 2009

Fantastic! A great way to use up leftover buns.

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Mrs. Olsen

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2009

Very good stuff the only thing I changed was to use half a french bread loaf instead of rolls. Very easy and was quick to make. DH loved it!!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Aug. 4, 2009

Yum! Easy to make and fast! Had this for lunch today with soup. I made some modifications and used what I had on hand. Used honey wheat bread and topped it with mozzarella instead. It was almost pizza-like. I baked it for 5 minutes and then broiled for a minute as the edges started to burn after that. I'm going to make it again for my husband to go with our meatball/tomato sauce penne tonight.

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Diadiva

Cooking Level: Intermediate

Home Town: Singapore, Central Region, Singapore

Living In: Suffolk, Virginia, USA

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Reviewed: Jul. 23, 2009

I used roasted garlic and a little garlic powder. It was wonderful and my family really enjoyed this bread. I used a loaf of French bread instead of hoagie rolls. Simple and wonderful.

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Dancingdonna

Cooking Level: Expert

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Reviewed: Jul. 9, 2009

Fabulous! I made these tonight along with Italian Spaghetti Sauce with Meatballs from this website. I too was not sure about the mayo, but hey it's only 1 TBLS. So I figure, why not try it at least one time. I am so glad I did. I only used 1 tsp. of basil, just a personal preference. I also did not have garlic paste, so I roasted 6 peeled garlic cloves in foil w/ EVOO sprinkled on them. 400 for 30 min. (actually did this in my toaster oven). Once the garlic was done, I mashed it and added it to the recipe, perfect! Also, there were only 3 of us eating so, I split 2 hoagie rolls for 4 halves (instead of the 6 called for). I found this to be perfect for this paste. I baked it at 400 for 4 minutes. Then broiled on high for 30 seconds. Do not leave the oven, this will burn fast! My two children loved it and gobbled it up! Will make again!

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JACKANDNICKSMOM

Cooking Level: Expert

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Reviewed: Jun. 3, 2009

Yummy. I did as suggested and used french rolls (hoagie style). The bread came out wonderful with the fresh basil. Better than store-bought and the usual garlic bread recipes. I never made mine with mayonnaise before, and it turned out great. I halved the recipe since it was just my husband and I, and it was more than enough for 2 whole rolls (4 halves).

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SUIW

Cooking Level: Expert

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Reviewed: Jun. 1, 2009

I thought this was a bit on the rich side but I was the only one who thought that - I guess I'm just a garlic bread purest - garlic and butter makes me happy.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: May 21, 2009

Freakin' awesome, restaurant style garlic bread! Baked instead of broiled, as I don't have much of an attention span, and had to sub out raw garlic 'paste' for some roasted garlic. Worked out fabulous! Make sure to use real butter and mayo for the full effect. :D Thanks!

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Nobody'sGirl

Cooking Level: Beginning

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Reviewed: May 5, 2009

This bread is great! I had to sub garlic powder for the paste, but I loved the mayo addition and using hoagie rolls instead of French or Italian bread. The ONLY thing I'll do different next time is use half the amount of basil.

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autumn267

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Apr. 30, 2009

I LOVED this garlic bread! The only thing I did different was exclude the black pepper and substituted parsley for basil. But that's only because of my taste preferences. I'm sure this recipe is FABULOUS as is! I made this two days in a row because everybody gobbled it up and wanted more!

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Wendi

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Reviewed: Apr. 21, 2009

I tried these under the broiler and in the oven and we prefer the oven. My neighbor insists on using mayo in place of butter when it comes to cooking bread and sandwiches. I thought it a little weird, but he is a chef so I tried it and LOVED it! The mayo adds a nice moistness. If I had not already tried the mayo, I probably would have omitted it in this recipe, but glad I didn't.

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Feb. 17, 2009

YUM!!! So good! This was a perfect way to use up leftover hoagie rolls. After reading the recipe, I remembered my mom using hoagie rolls/hot dog buns to make garlic bread sometimes when I was growing up. All the components came together very nicely... we loved the bread, thank you. :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jan. 13, 2009

This was good. I didn't have "fresh basil" so I used "fresh Italian flat leaf parsley," also used a 'french bread' it was on sale. Baked in the oven at 425 degress for 10 min, then broiled, just 2 min. or so.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 9, 2009

I really thought the hoagie bread was a great idea. I usally use french bread, but that is sometimes a little thick, and you get a little bread with some flavoring. This you got a lot of flavoring to compliment the bread. Also, I usually use minced garlic on my garlic bread. The roasted garlic really gave a depth to the flavor. A great recipe!

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Victoria

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Reviewed: Dec. 15, 2008

just try it, you'll never buy commercial garlic bread again

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Guzziowner

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2008

Very good! I just crushed 2 cloves of garlic and added them to my paste - this was really good and very garlicky. It gave me another reason to use my homemade mayonnaise, also on this site. Loved it! Thank you for posting this recipe!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Dec. 9, 2008

Great flavor!! I used sub rolls and only made a couple the first time and saved the rest of spread in fridge for another time. Baked at 400 instead of broiling for about 5 minutes.

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heidird

Cooking Level: Expert

Home Town: Waterford, Connecticut, USA

Living In: Framingham, Massachusetts, USA

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Reviewed: Nov. 22, 2008

We did not have any garlic paste so we chopped up garlic cloves very fine and used the same amount called for in the recipe. We thought it was too garlicky - and we LOVE garlic. Will try again with less garlic and maybe some mozzarella and parmesan on top. We really liked the moistness the mayo gave to the bread.

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