Place butter and garlic in a sauce pan. Place over low heat and cook until butter is completely melted. Do not boil butter, as it will brown.
Remove from heat and to steep for 2 hours at room temperature.
Strain butter through a fine chinois to remove garlic pieces.
Can be done in advance. Store in a tightly sealed container, in the refrigerator, until ready to serve. Allow to come up to room temperature before using.
.Slice hoagie rolls in half lengthwise once. (If using other bread, slice as desired and continue with next instruction.)
Brush each piece of bread with garlic butter.
Dust with salt, to taste.
Grill or broil until toasted.
Cut hoagie into 16 pieces or slice other bread as desired, if needed.
Serve warm - With Village Tavern's Hot Crab Dip, if desired (Recipe Link in Box Above).