Garlic Butter Grilled Cheese – Easy Starbucks Copycat

This garlic butter grilled cheese copycat is crisp, cheesy, and comes together fast — no deep skills needed, just some bread, butter, and heat. It’s made with a mix of mozzarella and cheddar, plus a quick garlic-Parmesan spread that takes it up a level. Great for quick dinners, late lunches, or when you’re overthinking what to cook.

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Quick Summary

Prep time: 5 mins
Cook time: 10 mins
Flavor: buttery, garlicky, cheesy
Great for: quick dinners, lazy weekends, comfort food cravings

Why I Like This Recipe

Sometimes I just want dinner to be easy and quiet. No multitasking, no timers going off. Just bread, butter, cheese, and a skillet. This sandwich hits every time — crispy edges, melty center, no stress. It’s cozy but still has a little flair with the garlic butter. Also? Very few dishes. Win.

Ingredients

• 2 tbsp softened butter
• 1 tbsp finely grated Parmesan
• ½ garlic clove, minced
• 4 slices sourdough bread
• 2 oz mozzarella cheese
• 2 oz white cheddar cheese

How To Make Garlic Butter Grilled Cheese

1. Make the spread: Mix butter, Parmesan, and garlic in a bowl. It should be soft enough to spread without tearing the bread.
2. Assemble the sandwich: Spread garlic butter on one side of each bread slice. Layer mozzarella and cheddar between the plain sides (butter side out).
3. Cook low + slow: Heat a nonstick skillet over medium-low. Place sandwich in. Let it go until golden — like 4–5 mins.
4. Flip carefully: Turn it gently. Cook the second side ‘til golden and cheese is fully melted.
5. Rest + slice: Let it sit for a minute off heat. Helps the cheese set a bit so it doesn’t pour out when sliced.

Tips for Success

• Room temp butter is your friend — spreads clean.
• Medium-low heat = best crust without burning.
• Grate your own cheese if you can. Melts way better.
• Add extras like tomato, caramelized onion, or ham if you’re feeling fancy.
• Don’t press the sandwich down while cooking — let the cheese do the work.

Storage and Reheating

• Fridge: Wrap leftovers in foil. Keeps for 1–2 days.
• Reheat: Skillet is best — medium heat, a few minutes per side. Gets the crunch back. Microwave makes it soft and sad, so… no.
• Bonus Tip: You can pre-mix the garlic butter and keep it in the fridge. Spread-and-go next time.

Frequently Asked Questions

• What other cheese can I use?
  Honestly, whatever melts. Provolone, Swiss, gouda — even American cheese works if that’s what’s around.
• Is sourdough required?
  Nah. It holds up great, but any thick-cut bread will do. Just avoid super soft sandwich bread — it’ll sog out.
• Can I leave out the garlic?
  Sure. It’s still good, just more basic. Garlic adds a little extra something though.
• Can I meal prep this?
  Sorta. You can assemble the sandwiches and store in the fridge. Just cook them fresh — that’s when they’re best.
• Do I need a nonstick pan?
  Helps a lot. But if you’ve got a well-seasoned skillet, that works too. Just watch for sticking.

Common Mistakes and How to Dodge Them

• Too high heat: Leads to burnt bread + unmelted cheese. Go medium-low. Be patient.
• Cold butter = ripped bread: Softened butter spreads evenly. Cold butter will shred your bread to bits.
• Pre-shredded cheese = meh melt: Pre-bagged cheese has coating that stops clumping (and melting). Freshly grated melts way smoother.
• Flipping too soon: Wait until the crust is solid and golden before flipping. Otherwise it tears or the cheese leaks.
• Cutting too fast: Let it rest. Just 60 seconds. Keeps the cheese from oozing everywhere when you slice.

Nutrition Facts (Per Serving)

• Calories: 660 kcal
• Total Fat: 42g
• Saturated Fat: 21g
• Cholesterol: 95mg
• Sodium: 750mg
• Potassium: 140mg
• Total Carbohydrate: 42g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 22g

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