The Garlic Bread
Cori’s Garlic Bread
CORI’S GARLIC BREAD
SERVES 4 TO 6
I just can’t let summer go by without sharing this summertime staple. This garlic bread, served wrapped in foil, was a staple at every summertime cookout. The garlic butter is great on fish, meats, grilled veggies and chicken.
If you have leftovers, they make great croutons.
2 sticks salted butter, softened ( not melted)
3 large cloves garlic, minced
4 tablespoons grated pecorino cheese
3 tablespoons chopped parsley
5 to 6 grinder ( sub, hoagie, sandwich) rolls, approximately 6 inches long
Preheat oven to 400 F.
Cut each roll diagonally into 1-inch slices, almost to the bottom of the roll, but not slicing all the way through. Place cut side up in a single layer on a foil lined cookie sheet.
Make garlic butter. In a medium mixing bowl, combine butter, garlic, cheese and parsley. Mix until blended. ( Can be made 2 to 3 days in advance. Wrap in plastic and refrigerate. Soften before using)
Spread a generous amount of garlic butter on each side of the bread slices. ( see video)
Bake 15 to 20 minutes or until edges begin to brown.
Remove from oven, wrap in foil and serve immediately.