Reviewed: Oct. 4, 2009

This is not so bad, although I did cut way back on the mayo, and if I make it again I think I'll use margarine instead--personal preference. I didn't have a loaf of french bread, but I did have thin slices of a round loaf I made yesterday, so I used that instead. I burned a few of the slices while crisping on the grill, so I tossed a couple to the birds. That hurdle leaped, though, I put the spread on each slice then put the slices of bread together like sandwiches and put in the foil on the top rack of the grill while I grilled ham slices. Worked pretty well, although I would prefer not to grill these if I did it again. I usually broil my garlic bread, and apparently I'm better with the broiler than the grill. Bf seemed so so on these--they were a bit too crispy for him. I think they are okay but I don't think the mayo is my thing. thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Aug. 14, 2009

Based on the rec. of others, I used half the amount of mayo and half the amount of garlic. I also did not have cheddar so omitted it. It was good. I took off the foil and placed them top up in hopes of getting a crusty cheese topping, which worked a little. I think this might be better in the broiler since it would get browned on top.

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Tricia

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milpitas, California, USA

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Reviewed: Aug. 14, 2009

absolutely fantastic bread!! I end up eating so much of this when I make it that i don't eat the main meal! You can alter this recipe in many ways, JUST DON'T USE MIRACLE WHIP INSTEAD! ICK! I would say the biggest thing I do is broiling it in the oven.

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@},--'-----

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Fort Hood, Texas, USA

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Reviewed: Jun. 10, 2009

Really just OK. I made it exactly how the recipe states, I actually thought it tasted more like a 3 1/2 stars but none of the people I served it to really mentioned it and no one went back for seconds.

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soon2bmrsdmh

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

Delicious! However, I would DEFINITELY half the topping. It tastes great but it is WAY TOO MUCH and TOO RICH! I wouldn't change anything else but the quantity. Great easy side for visitors.

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Heidi

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Reviewed: Nov. 26, 2008

This recipe is absolutely amazing. I made it for my wife's birthday bbq we had and it went almost as fast as my brisket. I sliced the garlic into thin pieces and it turned out great. I am making it again for Thanksgiving.

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rednec03

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Reviewed: Sep. 2, 2008

This was not a family favorite. It didn't taste bad or anything. It was just not what I was looking for. With the paprika, the spicy kick seemed a little over powering.

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ZERBE6982

Cooking Level: Beginning

Home Town: Combes, Texas, USA

Living In: Edinburg, Texas, USA

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Reviewed: May 20, 2008

Way too much mayo in our opinion. Everyone was scraping the excess off their bread. I doubt I would use this recipe again.

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: May 7, 2008

I used half of the mixture on the bread and it was enough. My husband and I enjoyed it, but the kids didn't seem to care for it.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Mar. 12, 2008

The flavor was good, my husband loved the cheese touch. I like my garlic bread toasty and even though you toast it before hand it wasn't enough to make it crispy. I removed some of the mixture and placed under the broiler but it didn't crisp it up enough for my taste. I don't think I will make it again.

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Miss Kitty

Cooking Level: Intermediate

Home Town: Cupertino, California, USA

Living In: Waterford, California, USA

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Reviewed: Nov. 27, 2007

really good, just be careful not ot overdo it on the garlic, and also, don't put too much on the bread or it will be too greasy and gross

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simplekm

Cooking Level: Intermediate

Home Town: Springfield, Massachusetts, USA

Living In: Bridgewater, Virginia, USA

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Reviewed: Sep. 14, 2007

The first time I made this I followed the recipe exactly. Took it to a potluck and one person asked me if I had more so she could roll in it. The second time I made it I toasted the bread under the broiler, spread on the cheese mixture and broiled until lightly browned. I liked this better!

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Terri Mulvihill

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Reviewed: Jul. 8, 2007

Very good - I got raves on it. I used milk instead of half and half and light mozzarella instead of cheddar.

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Robin B.

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Reviewed: Jun. 28, 2007

It was OK... Would do it a bit differently for our taste. Thanks for the recipe!

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rhondarella

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Poznan, Greater Poland, Poland

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Reviewed: Jun. 23, 2007

This was way yummy! I thought the garlic was a bit over-powering so I will reduce it by a clove or two next time. Also, I didn't bother to melt the cheddar cheese first, I just mixed everything all together.

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CindeerellaC

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2007

This is the best garlic bread I have ever had. I just made it yesterday and I can't get over how good it is. As for you healthy people as I am one too. There are many ways to make it better for you. Instead of White bread you can use whole wheat rolls and I did use Skim milk instead of halfnhalf and didn't even notice a difference. You can also use lite mayo which is half the calories and more then half the fat and maybe cut down on the cheese a little. I actually had this with a nice healthy salad. So there are ways to make it healthy and it is worth every bite. DELICIOUS!!!

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CASSIE123

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 29, 2007

I love to cook over the camp fire at the family place in the PA mountains.This bread was absolutly killer! I made it to go along with baby back ribs. I used frozen garlic bread to simplify the cooking over the holiday weekend and that worked out well. It is rich but so very worth it! I will be making this again!

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Dottie

Cooking Level: Expert

Living In: Akron, Pennsylvania, USA

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Reviewed: May 7, 2007

Yummy recipe, Kimber. I used all low fat ingredients, except for the Parmesan and halved the mayo. Rather than getting the grill fired up, I baked/warmed in the oven, then placed under on the lowest rack under the broiler before serving.

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