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Garlic Bread Mama Rita's Way!

Garlic Bread Mama Rita's Way!

  • Prep

    10 m
  • Cook

    2 m
  • Ready In

    12 m
rita

rita

Want rave reviews for your garlic bread? TRY THIS! Made with hoagie rolls, these are easy to make, easy to serve, and disappear really fast!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven broiler. Line a cookie sheet with aluminum foil.
  2. In a small bowl, make a paste with the butter, mayonnaise, garlic paste, basil, 2 tablespoons Parmesan, and pepper.
  3. Spread equal amounts of the paste on each roll half. Arrange roll halves on the cookie sheet, topping side up, and sprinkle with remaining Parmesan cheese.
  4. Broil on the top rack in the preheated oven 1 to 2 minutes, or until lightly toasted. Watch them very carefully! They can burn very quickly. Basically do these at the last minute before serving and check them closely as they broil.
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Reviews

JOSIE
20

JOSIE

5/29/2006

This really is a great way to fix garlic bread. I used my usual garlic and onion powders and added more or less to suit our tastes. I used oregano in place of basil and mixed everything together and spread it on a sliced baguette. This went great with spaghetti and meatballs. Thanks for sharing.

LINDA MCLEAN
20

LINDA MCLEAN

4/24/2006

All my friends yelled at me for cooking dinner on my birthday, but hubby did dinner the whole weekend so how could I complain? I don't really know what garlic paste is, so I just roasted a couple of heads of garlic and smashed the cloves. Soooooooooo good Rita and thanks!

naples34102
15

naples34102

6/24/2011

I have to say, mayonnaise is a little unconventional, but after all, this is garlic bread Mama Rita’s way…and it’s good. I used rolls from an excellent old Italian bakery in Milwaukee, which I believe makes all the difference. This will only be as good as the quality of bread you use. Other than using fresh minced garlic rather than garlic paste (not really sure what the submitter meant) I didn’t play with the recipe. Hubs is out of town so I only made one roll for me – good thing.

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