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Most often made with a loaf of Italian bread or a French baguette, garlic bread can deliver a haymaker punch or be just subtly garlicky. Typically, the loaf is sliced almost all the way to its bottom and butter and minced garlic are spread between the slices. It is then baked just long enough for the butter to melt and the garlic to lose is raw sting. Cheese is a frequent add-in, and sometimes tomato sauce is drizzled on top, too, making the dish into something like bruschetta. While garlic bread most often is a side dish, at Avery’s on Tulane in New Orleans, it is the foundation for powerhouse po boys.