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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Reviewer:

Nobody'sGirl

Cooking Level: Beginning

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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Reviewer:

autumn267

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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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Reviewer:

Wendi

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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Reviewer:

Marley_Mom

Cooking Level: Expert

Living In: Huntsville, Alabama, USA

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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Reviewer:

CookinBug

Home Town: Ithaca, Michigan, USA

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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Reviewer:

Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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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Reviewer:

Victoria

Reviewed: Dec. 15, 2008

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

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Reviewer:

Guzziowner

Cooking Level: Intermediate

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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Reviewer:

CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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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