467 Ratings
  • 5 star values: 320
  • 4 star values: 120
  • 3 star values: 19
  • 2 star values: 8

A zippy change to the usual garlic bread that will surely be your favorite ever!

JSWHAN
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to broil.

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  • In a medium bowl combine butter, mayonnaise, sage, garlic, oregano, salt and pepper. Spread mixture evenly on bread and sprinkle with Parmesan cheese.

  • Place bread under broil for 5 minutes, or until lightly toasted.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

399 calories; 20.9 g total fat; 44 mg cholesterol; 847 mg sodium. 43.9 g carbohydrates; 9.9 g protein; Full Nutrition


Reviews (354)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/13/2008
This will be my house garlic bread from now on! I made mostly as written (ommiting the salt) but it made a lot of the butter spread... I would recommend not using it all as it made the bread a little greasy and soggy. Use just enough to cover the bread and it turns out crispier. A great taste and the recipe was requested!
(70)

Most helpful critical review

Rating: 2 stars
05/02/2005
This was SOOO salty it wasn't even funny - a bit of a waste of time and effort. I cut the recipe in half so I only added a 1/2 tsp of salt...I'm a salt lover and this was just too much. I gave it two stars because I think with the amount of salt reduced this might be good. I will make again but not add any salt. I think it's also worthwhile to mention that I added about 1 tsp of (bottled) lemon juice as well - to cut through the intensity of the garlic.
(19)
467 Ratings
  • 5 star values: 320
  • 4 star values: 120
  • 3 star values: 19
  • 2 star values: 8
Rating: 5 stars
04/13/2008
This will be my house garlic bread from now on! I made mostly as written (ommiting the salt) but it made a lot of the butter spread... I would recommend not using it all as it made the bread a little greasy and soggy. Use just enough to cover the bread and it turns out crispier. A great taste and the recipe was requested!
(70)
Rating: 4 stars
07/27/2003
Very very good. We eat garlic bread a lot (stale hotdog and hamburger buns work wonderfully in a pinch) and this was a great change. I used italian seasoning instead of sage and oregano and I used Miracle Whip instead of standard mayo. Also I used garlic powder instead of cloves of garlic.
(54)
Rating: 3 stars
07/27/2003
This bread was good but I found the oregano a little over powering. Next time I would cut it in half. The cheese on top is great and the mayonnaise gives it a little extra tang. I also left the salt out of mine.
(50)
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Rating: 5 stars
09/17/2006
This was fantastic. It's my new favorite recipe for garlic bread. I think the reason everyone says its so salty is because of the butter - perhaps if unsalted butter were used there would be more control over the amount of salt. I used regular (salted) butter and just a big pinch of salt and it was fine. I added an extra dollop of mayo and a squeeze of lemon juice as well. Overall I loved this and will be making it a lot. Thanks for a great new recipe!!
(34)
Rating: 4 stars
07/24/2003
I thought this was pretty good...I did reduce the amount of salt and oregano....but still really good.
(26)
Rating: 5 stars
04/22/2007
I like to take the butter mixture and melt a couple tablespoons full. Then I toss it with some bread cubes and bake at 425 for 15-20 minutes stirring once or twice. Makes the best croutons and they keep well in a zip loc bag for about a week.
(21)
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Rating: 5 stars
07/27/2003
This is the best garlic bread I ever made and I tried alot of other recipes. My whole family loved it. I used half the pepper and next time will use half the salt.
(21)
Rating: 2 stars
05/02/2005
This was SOOO salty it wasn't even funny - a bit of a waste of time and effort. I cut the recipe in half so I only added a 1/2 tsp of salt...I'm a salt lover and this was just too much. I gave it two stars because I think with the amount of salt reduced this might be good. I will make again but not add any salt. I think it's also worthwhile to mention that I added about 1 tsp of (bottled) lemon juice as well - to cut through the intensity of the garlic.
(19)
Rating: 5 stars
07/23/2003
I made this to go along with our pasta dinner (Brian's Favorite Sauce) also found on this site. I absolutely loved it. I didn't have any french bread so I used this on regular toast. I didn't add any sage but I don't think it matters much. I really think it's the combination of mayo parmesan and oregano that give this such a good flavor. Hubby and son had plain garlic toast. I can't wait to try this on a french baguette. Thanks Sharon.
(18)