Garlic Butter Grilled Cheese Recipe

Garlic Butter Grilled Cheese is made with thick slices of sturdy sourdough bread, a gooey blend of mozzarella and sharp white cheddar, and a secret exterior coating of garlic-parmesan butter. The result is a sandwich that tastes like luxury garlic bread on the outside and a molten cheese pull on the inside, offering a savory crunch that elevates the humble toastie to gourmet status. It is the ultimate comfort lunch for a rainy day or a quick, satisfying supper.

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Garlic Butter Grilled Cheese Ingredients

For the Compound Butter (The Crust):

• 2 tablespoons Butter: Softened to room temperature. It must be spreadable to avoid tearing the bread.
• 1 tablespoon Parmesan Cheese: Finely grated. This creates a salty, crispy frico-like crust on the bread.
• 1/2 Garlic Clove: Minced very finely (or grated) so it cooks evenly without burning.

For the Sandwich:

• 4 slices Sourdough Bread: Thick slices work best to hold the cheese.
• 2 oz Mozzarella Cheese: Shredded or sliced. Provides the classic “cheese pull” and melting factor.
• 2 oz White Cheddar Cheese: Shredded or sliced. Adds sharpness and depth of flavor.

How To Make Garlic Butter Grilled Cheese

1. Make the spread: In a small bowl, combine the softened butter, finely grated Parmesan, and minced garlic. Mash them together with a fork until you have a uniform, spreadable paste.
2. Assemble the sandwich: Lay out the four slices of sourdough. Spread the garlic butter mixture generously on one side of each slice. Flip two slices over (butter-side down) onto a cutting board. Layer the mozzarella and white cheddar on the plain side of the bread. Top with the remaining slices, ensuring the buttered side faces out.
3. Toast the bread: Heat a non-stick skillet over medium-low heat. Place the sandwiches into the pan. Cook slowly for 4 to 5 minutes. The low heat allows the heat to penetrate through the bread to melt the cheese before the garlic butter burns.
4. Flip the sandwich: Once the bottom is deep golden brown and crispy, carefully flip the sandwich over. Cook for another 3 to 4 minutes on the second side until the cheese is fully melted and the crust is crunchy.
5. Serve the dish: Remove the sandwiches from the pan. Let them rest for 1 minute to allow the cheese to set slightly (this prevents it from oozing out entirely when cut). Slice in half and serve immediately.

Recipe Tips

• Low and Slow: The presence of fresh garlic and Parmesan in the butter means this sandwich burns faster than a standard grilled cheese. Keep the heat medium-low. If you crank the heat, the garlic will turn bitter and black before the cheddar melts.
• Grate Your Own: As always, grate your own cheese from the block. It melts superiorly to pre-bagged cheese, which often contains anti-caking agents that result in a waxy texture.
• The Parmesan Crust: The parmesan in the butter isn’t just for flavor; it caramelizes against the hot pan, creating a texture similar to the crispy edge of a lasagna.
• Bread Choice: Sourdough is recommended because its airy holes allow the butter to seep in, and its tang balances the rich cheese. However, a sturdy white artisan loaf works well too.

What To Serve With Garlic Butter Grilled Cheese?

This rich sandwich is the natural soulmate of Creamy Tomato Basil Soup. Dipping the garlic-crusted bread into the acidic tomato broth is a culinary classic. For a lighter contrast, serve with pickled cucumbers or cornichons on the side to cut the fat. A handful of kettle-cooked potato chips adds a nice salty finish to the plate.

How To Store Leftovers Grilled Cheese?

• Storage: Grilled cheese is best eaten fresh. However, you can wrap leftovers in foil and store them in the fridge for 1 day.
• Reheat: Do not microwave, or the bread will become rubbery. Reheat in a dry skillet over medium heat for 2-3 minutes per side to re-crisp the garlic crust.

Garlic Butter Grilled Cheese Nutrition Facts

• Calories: ~450 kcal
• Fat: 28g
• Carbohydrates: 30g
• Protein: 18g
• Nutrition information is estimated per sandwich based on 2 servings.

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