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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MeggieSuzel

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Hopewell, Pennsylvania, USA

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Reviewed: Nov. 12, 2008

I made this just a stated except that I did not have fresh Basil so I added a few sprinkles of garlic powder to kick up the flavor. My family loved this and it is so simple to make. This will be a regular at our house! Thanks for sharing this delicious and easy recipe!

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Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Reviewed: Nov. 5, 2008

Instead of Basil I use Italian Seasonings because we prefer that taste.

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Gloria

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Reviewed: Nov. 5, 2008

I never thought of using old sandwich rolls for garlic bread before. That's a great idea - thanks. This will be a good way to use up the last of the bread when it starts to get a little tough on the ends.

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MelissaP

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Reviewed: Oct. 1, 2008

The edges burned, and the middle didn't even get warm. Good ingredients, bad baking method. May try again baking at 400 instead of broil.

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Mom2Be!

Cooking Level: Expert

Home Town: Stillwater, Minnesota, USA

Living In: Hudson, Wisconsin, USA

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Reviewed: Sep. 11, 2008

I must have put on too much of the Topping because I didn't have enough for all the Slices...It tasted fine, but I think something went wrong with the broiling. They were either burned or not crisp enough. I think next time, I will just bake them instead.

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Roxie

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2008

Excellent, and a great change from the regular garlic bread. If you're like me and like to have as much of the prepping done as possible, mix everything up and stick it back into the fridge. Once it chills, the consistency is great for spreading on the bread. Thanks, Mama Rita!

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GolferGirl

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Aug. 3, 2008

i scaled the recipe down to 2 servings (perfect amount for me and my daughter) i dont like mayo, but put it in anyway, and im glad i did. i also use garlic powder in place of the garlic paste, and dried basil. served with a simple salad, for a quick summer lunch.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Jul. 19, 2008

Delicious and easy garlic bread. I liked the addition of mayo and the use of fresh basil. Will make again.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Apr. 26, 2008

This was delicious. You can use any sort of rolls and cut them in half or in quarters. I also topped it with mozzerella instead of parmesan cheese.

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Jae77

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: Apr. 21, 2008

Very good and so easy, will definitely make again

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Priscilla

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 22, 2007

This recipe is excellent. I don't even like mayo and I could not get enough of the Garlic Bread!

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kc410

Cooking Level: Intermediate

Home Town: Wethersfield, Connecticut, USA

Living In: Washington, D.C., USA

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Reviewed: Sep. 29, 2007

I would like this much better if it had a different spice than basil. I halved it and it was still way too strong, tastes more like Basil Bread than Garlic Bread. I think next time I'll use Italian Seasoning or even just parsley. Otherwise, a good portion size for a meal (I've seen some recipes on here that use a whole cup of butter!) I used hot dog buns instead of hoagie rolls as I needed to use them up and they actually looked really cute and were a perfect serving size. Thanks for the recipe, I'll need to tweak it though before I make it again.

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B_32

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2007

Love this recipe. Perfect use for leftover sandwich rolls. You can sub minced garlic or garlic powder for the paste if you don't have it on hand.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Sep. 5, 2007

Darn good overall. A great way to use up old bread and buns. I add shredded cheese and always broil a bit longer than suggested, but we do make this a couple times a month.

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JimDaddy

Cooking Level: Expert

Home Town: Clifford, Michigan, USA

Living In: Kingsley, Michigan, USA

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Reviewed: Jun. 3, 2007

Delicious! It was a hit.

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ANANDAB

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Reviewed: May 11, 2007

Pretty good tasting garlic bread. I couldn't find garlic paste so I used finely minced garlic instead. This made a lot of garlic spread, I had more than plenty for the loaf of French bread I was using. Better tasting than the pre-made garlic breads at the market. I liked this even better than Pepperidge Farm's frozen parmesan-garlic bread.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: May 9, 2007

Definitly some of the best garlic bread I have ever had. A new favorite!! Thanks..

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DAHORNS

Cooking Level: Expert

Home Town: Colleyville, Texas, USA

Living In: Cedar Park, Texas, USA

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Reviewed: Apr. 29, 2007

This bread was great although I made a few modifications. First instead of using hoagie rolls, I just used a baguette and second, I doubled the cheese mixture and Im glad I did because it happened to be just enough. O yeah, and I added some shredded mozzeralla on top of the cheese mixture before broiling. MMMM..

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