Recipe by BecR
Definitely, not a low-fat item! But oh soooo worth it!!! From The Fish Market Restaurant in Del Mar, California. http://www.thefishmarket.com/
Top Review by Mindy220
This is the best ever! Thank you so much for posting this recipe, I had it years ago and lost it and have been searching for it ever since...it says you posted this in 2005...OMG what was I doing wrong that I never saw this! You made my day. Its super stinky when you cook it if its exactly like the spread you buy at the Fish Market (just beware cause the kids wanted nothing to do with it because of the smell!). I'm gonna cook it at home & take it to a party...its great topped with fresh crab..like at the restaurant...soooo yummy. Thanks again.
- 1 long loaf sourdough bread
- 1⁄2 cup butter, softened
- 1 teaspoon parsley, chopped
- 1⁄8 teaspoon fresh garlic, minced
- 1 cup mayonnaise (do not use low-fat, as it will not brown)
- 1 tablespoon lemon juice
- 1 tablespoon parsley, chopped
- 3 cups romano cheese, grated medium
Directions See How It's Made
- Prepare garlic butter by combining butter, parsley and garlic.
- In a bowl, mix all the ingredients for Romano Sauce by hand.
- Blend the mix to a smooth, paste-like consistency, but do not break up the cheese.
- Cut the loaf of bread in half lengthwise (horizontally) so that you are left with two long halves.
- Cut the halves in half crosswise (short) so that you are left with four quarters.
- Spread garlic butter over the loaves on non-crust side, then spread with cheese mix.
- Bake on a baking sheet in a 400-degree oven until golden brown.