Top Review by I'mPat
I had enough of a baquette in the freezer which I knew I could slice up and make for tonight for us but will look forward to making the Make-Ahead method. With the baquette I slice it to suit and toasted the sliced on each side under the grill/broiler (we like the bread crunchy not soft) and then proceded using a sharp cheddar cheese (would loved to have added fresh parmesan but I'm the only one who really likes it) but have just realized I forgot the parsley. Thoroughly enjoyed thank you Chef Itchy Monkey, made for ZAAR Cookbook Tag.
- 6 French rolls (sandwich size)
- 1⁄2 cup butter, softened
- 2 -3 garlic cloves
- 1⁄2 teaspoon garlic powder
- ground black pepper (to taste)
- 1 cup shredded cheese, divided (I use mozzarella, parmesan and a little bit of cheddar)
- dried parsley
Directions See How It's Made
- Split sandwich rolls in half lengthwise and set aside.
- Place peeled garlic cloves into food processor and pulse a few times to mince.
- Add softened butter, garlic powder, black pepper, and half of the cheese. Process mixture until smooth and fluffy.
- Spread generously onto each sandwich roll. Place rolls face up on a large baking sheet. Sprinkle remaining cheese onto the rolls, pressing down to make it stick. (note: you can process all the cheese with the butter, if you want. It works either way.).
- Sprinkle rolls with dried parsley.
- Cover and freeze until firm, then store in sealable freezer bags.
- When ready to bake, take out the number of frozen rolls you want to serve, and bake at 450°F for about 7-10 minutes until cheese is melted and lightly browned around the edges.