Name: Garlic Bread Grilled Cheese
Prep time: 5 min
Cook time: 9 min
Total time: 14 min
Cuisine: American
Ingredients: 4 slices Pullman or sourdough bread; 3 Tbsp unsalted butter, softened; 2 garlic cloves, minced (≈ 2 tsp); 1 Tbsp fresh parsley, finely chopped; Pinch salt & freshly ground black pepper; 4 oz (115 g) melting cheese such as sharp cheddar, fontina, or mozzarella, sliced or shredded

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I combine the buttery, garlicky goodness of classic garlic bread with melty, gooey grilled cheese for an indulgent comfort‑food mashup that hits all the right notes.

Why You’ll Love This Recipe

I love this recipe because it elevates a simple grilled cheese into something unforgettable—I’m talking crunchy, garlicky bread wrapped around oozy, cheesy bliss. It’s quick enough for a weeknight cozy dinner and decadent enough to impress any guest.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bread ( Pullman or sourdough slices )
Unsalted butter
Fresh garlic (minced or grated)
Fresh parsley (finely chopped)
Salt & pepper
Cheese (sharp cheddar, fontina, or your favorite melting cheese)

directions

Make garlic butter. Soften the butter and mix in minced garlic, chopped parsley, salt, and pepper until evenly blended.
Prep bread. Spread a generous layer of garlic butter on one side of each bread slice.
Assemble. Place two slices butter‑side down in a skillet over medium‑low heat. Divide the cheese evenly between them, then top with the remaining slices butter‑side up.
Cook gently. Let it toast slowly to get the bread golden and the cheese fully melted. This usually takes about 4 minutes per side—flip carefully and resume until both sides are golden.
Slice & serve. Transfer to a cutting board, slice, and enjoy immediately.

Servings and timing

This makes 2 hearty sandwiches. Prep takes about 5 minutes, and cooking is 8–10 minutes, total. (If you’d like, I pulled these timings from similar recipes online to make sure it’s accurate.)

Variations

I sometimes roast garlic ahead of time and blend it into the butter for a deeper, caramelized flavor.
I’ve swapped cheddar for fontina, mozzarella, gouda, or a mix. Each cheese brings something unique.
Fresh herbs like basil or chives work beautifully in place of parsley.
Want to sneak in veggies? I’ll add sautéed mushrooms, caramelized onions, or even a handful of baby spinach inside the sandwich.

storage/reheating

I love leftovers, and here’s how I handle them:

Storage: Wrap tightly in foil or place in an airtight container and chill for up to 2 days.
Reheating: I preheat the skillet over medium‑low, re-toast the sandwich a few minutes per side until crisp and warmed through.
You can also reheat in a toaster oven at around 175 °C (350 °F) for 5–7 minutes.

FAQs

How do I prevent the bread from burning before the cheese melts?

I cook on medium‑low heat and don’t rush—this gives the cheese time to melt without over‑toasting the bread.

Can I make this ahead for a crowd?

Absolutely—I spread garlic butter ahead of time and stack sandwiches in the fridge. Then I toast them fresh when guests arrive.

What’s the best cheese for meltiness?

I usually reach for fontina or mozzarella because they melt beautifully. Sharp cheddar is my go‑to for flavor. Gouda and Swiss make tasty swaps, too.

Can I freeze these for later?

Yes! I wrap them individually in foil, freeze for up to a month. Reheat from frozen in a 175 °C (350 °F) oven for about 15–20 minutes, then open and bake a few more until crisp.

Is this sandwich vegetarian?

Totally! It’s meat‑free and packed with flavor. To elevate it further, I sometimes add sliced tomatoes, roasted peppers, or a drizzle of pesto.

Conclusion

I adore this garlic‑bread grilled‑cheese—it’s the ultimate comfort food upgrade. Every crunchy, cheesy bite brings me back. Whether I’m whipping it up for a cozy evening or sharing it at a gathering, it never disappoints.