Garlic Bread Grilled Cheese (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Unsalted butter
02 -
Garlic powder
03 -
Fresh parsley
04 -
Salt
05 -
Black pepper
06 -
Dried oregano
07 -
Thick-cut white or sourdough bread
08 -
Shredded mozzarella cheese
09 -
Shredded cheddar cheese
10 -
Shredded Monterey Jack cheese
11 -
Mayonnaise
# Instructions:
01 -
In a small bowl, combine softened butter with garlic powder, fresh parsley (if using), salt, black pepper, and dried oregano (if using). Mix thoroughly until a smooth, spreadable paste forms. If opting for fresh garlic, sauté it briefly in a small amount of butter until fragrant, then incorporate it into the spread.
02 -
In a medium bowl, thoroughly combine the shredded mozzarella, cheddar, and Monterey Jack cheeses, ensuring an even mixture.
03 -
Lay out the bread slices. Generously apply the prepared garlic butter mixture to one side of each slice. Flip the slices so the buttered side faces down. On two of these slices, mound the combined cheese mixture in the center, leaving a small border. Top with the remaining bread slices, buttered side up, to form the sandwiches. For an ultra-golden, crispy crust, a very thin layer of mayonnaise may be spread on the exterior buttered sides.
04 -
Heat a nonstick skillet or cast-iron pan over medium heat. Place one sandwich in the pan and cover with a lid to promote even cheese melting. Grill for 2 to 3 minutes per side, or until the bread is golden brown and crispy. Adjust heat as necessary to prevent burning. Carefully flip the sandwich with a spatula, pressing lightly to ensure full contact with the pan. Repeat the process for the second sandwich, or cook both simultaneously if pan size permits.
05 -
Once both sides are golden and the cheese is fully melted and stretchy, transfer the sandwich to a cutting board. Allow it to rest for 1 to 2 minutes to prevent scorching from the molten cheese. Slice diagonally or into fingers for dipping. Serve immediately with your preferred accompaniment, such as soup or salad.
# Notes:
01 -
For a bolder garlic flavor, use 2 cloves of freshly minced garlic, sautéed briefly until fragrant, instead of garlic powder.
02 -
Ensure butter is at room temperature for easy spreading; microwave in 5-second intervals if needed to soften quickly.
03 -
Shred cheese from blocks for superior melt and flavor, as pre-shredded varieties often contain anti-caking agents.
04 -
Cook over medium heat to allow the bread to crisp beautifully and the cheese to melt perfectly without burning.
05 -
A very thin layer of mayonnaise on the outside of the garlic-buttered bread before grilling yields an extra-golden, crispy crust.
06 -
The combination of the rich garlic butter spread and the three-cheese blend creates a complex and satisfying filling.
07 -
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or toaster oven at 190°C (375°F) for 8–10 minutes, or gently in a skillet for 3–4 minutes per side. Avoid reheating in a microwave.
08 -
Classic serving suggestions include pairing with creamy tomato basil soup or a crisp Caesar salad. Can also be cut into strips for an appetizer or enhanced with a fried egg for brunch.
09 -
Consider variations: incorporate fresh herbs like rosemary or thyme; add cooked bacon, ham, or turkey; include roasted red peppers, sautéed mushrooms, or fresh spinach; introduce a spicy kick with red pepper flakes or jalapeños; or experiment with gourmet cheeses like fontina or Gruyère.