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Old 10-19-2004, 09:12 AM   #11
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when we make it at work, we used to use french bread.
but we switched to italian. i don't know why but it seems
to sell better. to be honest i don't think it tastes much
different then when it was the french bread.
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Old 10-19-2004, 09:44 AM   #12
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heya, atsamatta whichoos? itsa gotta bea semolina bread. soften a stick of butter, chop 2 cloves of garlic, blend with butter, spread on the split loaf, sprinkle with a bit of oregano, salt, and black pepper. some people prefer parsley instead of oregano. place open halves under a broilier until the egdes brown and crisp.

a really excellent tweak is to place a few slices of mozzarella on top, then place back under broiler to melt the cheese. serve with a cup of marinara for dipping.
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