Garlic Butter Mayo Grilled Cheese (Printable View)

Sourdough bread layered with sharp cheddar and garlic mayo creates a crispy, flavorful melt with golden edges.

# What You Need:

→ Bread

01 - 4 slices sourdough bread

→ Cheese

02 - 4 slices sharp cheddar cheese
03 - 2 slices mozzarella cheese (optional)

→ Garlic Mayo Spread

04 - 3 tablespoons mayonnaise
05 - 1 large garlic clove, finely minced or grated
06 - 1 teaspoon fresh parsley, finely chopped (optional)
07 - 1/4 teaspoon black pepper

→ Assembly

08 - 1 tablespoon Dijon mustard (optional)

# How To Make It:

01 - In a small bowl, combine mayonnaise, minced garlic, parsley, and black pepper. Mix thoroughly to create the garlic mayo spread.
02 - Arrange sourdough bread slices on a clean surface and spread a thin layer of Dijon mustard on the inside of two slices, if desired.
03 - Layer 2 slices of sharp cheddar and 1 slice of mozzarella cheese between two slices of bread. Close with the remaining slices to form sandwiches.
04 - Evenly spread the garlic mayo mixture on the outside surfaces of each bread slice, both top and bottom.
05 - Preheat a nonstick skillet or griddle over medium-low heat until warm.
06 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread is deeply golden and cheese is melted.
07 - Remove sandwiches from heat, let rest for 1 minute, then slice and serve immediately while hot.

# Expert Tips:

01 -
  • The garlic mayo creates a shatteringly crisp crust while keeping the inside tender, without the greasy heaviness of traditional butter.
  • Sharp cheddar and mozzarella melt into each other, creating pockets of stretchy, savory richness that feel almost indulgent for something so simple.
  • Takes only 20 minutes from craving to plate, making it perfect for lunch on chaotic days.
02 -
  • The heat matters more than you think—too high and the bread burns while the cheese stays cold inside; medium-low gives you time to develop color and crispness without rushing.
  • Mincing the garlic finely or grating it is non-negotiable; any chunks will turn raw and sharp, ruining the subtle garlic flavor you're after.
03 -
  • Grate your garlic instead of mincing it if you have a microplane; it distributes more evenly and tastes less aggressive.
  • Cook on medium-low, not medium or medium-high, so the bread has time to get deeply golden while the cheese actually melts.
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