Garlic Bread Grilled Cheese
Pulled Together from Late Nights and Cravings
Alright, so if you’ve ever found yourself hunting through the fridge at midnight, convinced that you’re a culinary genius for slapping cheese between slices of bread—let me tell you, you’re in solid company. My Garlic Bread Grilled Cheese isn’t exactly a recipe for the ages, but it’s got heart; I first threw this together after one too many boring grilled cheeses and realized that the only sensible thing to do was add garlic butter. Quick story: my brother once tried to dunk his in coffee (don’t ask), which thankfully I can’t recommend. But honestly, this sandwich has gotten me through breakups, blizzards, and one spectacular power outage by candlelight. It’s the kind of thing you make when you just want something that’s garlicky, cheesy, and crispy. Oh, and preferably without a pile of dirty dishes.
Why I Keep Making This (Even When I Should Eat a Salad)
I make Garlic Bread Grilled Cheese because (let’s face it) sometimes a salad just isn’t what your soul needs. My family goes a bit wild for this because it’s the holy grail: golden, buttery bread with plenty of garlic—and cheese, which I suspect is what really gets their attention. Truth be told, I’ve made this with supermarket white bread and super-fancy sourdough and nobody’s ever complained. Also, dishes like this one don’t judge you for using the last scraps of cheese in the fridge, which I kind of love.
Things You’ll Need (With a Few Swaps and a Wink)
- 4 slices of bread (thick stuff is good, but I sometimes use whatever’s about to go stale; focaccia is dreamy but not essential)
- 2–3 tablespoons butter (softened; my grandmother swears by salted butter, but any you’ve got works fine)
- 1–2 cloves garlic, minced (or, I admit, garlic powder in a pinch—even though I once said I’d never do that)
- 1 tablespoon fresh parsley, chopped (I skip this when it’s raining too hard to go outside for the herb pot)
- 1–2 cups shredded cheese (cheddar’s my go-to, but mozzarella gets that gooey stretch; I’ve even used leftover taco cheese and, well, yum)
- Pinch of salt (unless your butter’s really salty, in which case, nix it)
How I Throw It Together (With a Few Moments of Chaos)
- First, mash up your butter, garlic, parsley, and salt. I do this with a fork, usually while trying to keep the cat from hopping up on the counter. Don’t panic if it doesn’t look beautiful—it melts down anyway.
- Spread one side of each bread slice with that garlicky goodness. Go right to the edges! I’ve been known to use my fingers for this because spatulas just make it fussy.
- Flip two slices over and pile on your cheese. Be generous. Actually, I find it works better if you do a mix—it gets that stretchy-gooey-hit-you-in-the-nostalgia spot.
- Top with the other bread slices, garlic butter facing out. This is where I usually sneak a taste of the filling; hey, cook’s privilege.
- Heat a frying pan (nonstick or cast iron—no judgment if you only have a battered old skillet). Medium-low is ideal, probably lower than you think because burned garlic is a tragedy and I suffered that fate once. Never again.
- Add your sandwiches, pressing just a little with your spatula. Let each side cook until crispy and golden-brown, about 3–4 minutes per side. But, don’t rush it—slow and steady wins the cheese melt.
- If it looks a bit weird at any stage or the cheese seems to leak, don’t worry! That crispy melted cheese bit on the edge is weirdly my favorite part anyway.
- Slice and eat immediately. Or stare at it for a second because, honestly, you did a great job.
A Few Hard-Earned Notes (Because I’ve Messed Up a Lot)
- I once tried garlic salt instead of real garlic—it was way too much, so go light on that if you must
- Thin bread gets chewy instead of crispy so, eh, just double up if it’s all you’ve got
- Actually, letting the butter soften on the countertop (not microwaving it) makes the spread so much easier to smear without shredding your bread into pieces
If You Want to Tinker—Some Experiments I’ve Tried (and One That Didn’t Work)
- Adding a slice of tomato is genius (unless your tomatoes are sad and watery, in which case skip!)
- A few slices of cooked bacon never hurt anyone. Or ham, sometimes I throw in leftover chicken too
- I tried a dash of hot sauce once, but honestly, it fought the garlic instead of joining the party. Maybe stick to herbs if you’re feeling wild
What You Need (and How I’ve Faked It)
- Frying pan or skillet (I’ve used a sandwich press once; not the same but does the trick)
- Spatula (one time I used a fish slice—whatever works, honestly)
- Butter knife or just a regular spoon
Storing the Leftovers (But, Realistically, You Won’t Have Any)
If you somehow do have leftovers—maybe you made a double batch for a crowd (which I do for game night sometimes)—wrap ‘em in foil and refrigerate. They’ll reheat in a low oven (325°F) for about 8–10 minutes. But honestly, in my house, sandwiches this good go faster than hotcakes at a bake sale, so it’s a rare event to have extras staring at me from the fridge.
Serving It Up (According to Family Tradition)
I grew up eating grilled cheese dunked in tomato soup (my mum always insisted on that Campbell’s stuff—don’t judge!), but now I love it with a green salad if I’m feeling slightly responsible. Or just on its own, cut in triangles because my daughter insists triangles taste better than squares. Kids, right?
Lessons Learned the Crispy Way: Pro Tips
- Don’t even think about cranking the heat to rush it. I tried that once and, woof, burned garlic haunts your nose for days
- Resist the urge to overload the cheese—more is great, but too much and it all slides out, leaving you a puddle instead of a pull
- Actually, letting the sandwiches rest for a minute before slicing lets everything settle and makes for less molten cheese on your wrists
Real Questions from My Kitchen (and Honest Answers!)
- Q: Can I use pre-chopped garlic from a jar?
Absolutely—you might lose a bit of the bite, but it works fine. I’ve done it at least a dozen times; no shame here. Just maybe skip the extra salt. - Q: What if I don’t have parsley?
No biggie. Use dried Italian herbs, or, actually, skip it. The garlic and cheese do most of the heavy lifting anyway. - Q: Is there a vegan version?
There is! Swap in your favourite plant-based butter and cheese. I’ve tried with vegan cheddar—it’s not the same, but still pretty darned tasty. - Q: What cheese works best?
I tend to think a combo is best, but cheddar melts like a dream; mozzarella gets you that glorious stretch, and honestly, a bit of both is my top pick. Use whatever lonely cheese bits you have; it all melts in the end.
Oh, and if you’re wondering if you can double the recipe—well, yes, but you’ll need a bigger pan or just embrace batch-cooking, which is a whole other adventure.
Ingredients
- 8 slices of Italian bread
- 4 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
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1In a small bowl, combine softened butter, minced garlic, chopped parsley, garlic powder, salt, and pepper. Mix well to form a garlic butter spread.
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2Spread the garlic butter mixture generously on one side of each bread slice.
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3On the unbuttered side of four bread slices, evenly distribute the mozzarella and cheddar cheeses. Top with the remaining bread slices, buttered side out.
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4Heat a large skillet over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted.
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5Remove from skillet, let cool for 1 minute, then slice and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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