Garlic Bread Grilled Cheese
Garlic Bread Grilled Cheese features two thick-cut slices of bread spread with garlic butter and stretchy, melted provolone and mozzarella.
There is never a bad time for a grilled cheese. They can be served at any time of the day, or any season of the year. They’re equally perfect in the summer as in the winter, and for lunch or a late-night snack.
Not to mention that there are endless ways to make grilled cheese. As an old ad used to say: “You change the cheese, you change the taste”. You can also add extras (bacon, anyone?), or, in this case, change the spread that’s used on the bread.
A few weeks ago, I had the sudden idea to make a Garlic Bread Grilled Cheese. In my mind, this was basically just two slices of garlic bread with melted cheese sandwiched inside. I decided that I would want at least part of that cheese to be mozzarella, possibly with a second cheese to add more flavor. I settled on provolone.
A few days ago, I made the garlicky grilled cheese a reality as one of my family’s first school-night dinners of the year. It was a hit with 3/4 of my family members, though my son refused to try it because “Garlic bread is buns”. Kids these days.
How to Make Garlic Bread Grilled Cheese
To make your grilled cheese, start by making the garlic butter spread. To make it easier to mix, you’ll want to make sure your butter is softened. Mix it with some olive oil, garlic powder, minced parsley, kosher salt, and a little freshly ground black pepper. Now you’re ready to assemble your sandwich(es), or you can put the garlic butter spread in the fridge until later.
Heat a skillet over medium heat (use a small to medium skillet if you’re just making one sandwich, or a large skillet if you plan to cook multiple sandwiches at once). While you’re waiting for it to heat up, assemble your sandwich(es).
Using two slices of bread for each sandwich, spread 1 teaspoon of garlic butter spread on one side of each slice of bread. Flip one of the slices of bread so the unbuttered side is up. Place one slice of provolone and ¼ cup of shredded mozzarella on the bread, then top with the other slice of bread (buttered side facing out). Repeat with any remaining sandwiches you’re making.
Carefully place the assembled sandwich(es) in the skillet and cover the skillet with a lid. Cook until the bottom of the sandwich is golden brown. Flip the sandwich(es), and cook, uncovered, until the second side of the sandwich is golden brown and the cheese is melted.
Cut the sandwich in half and serve immediately.
Store any leftover garlic butter spread in an airtight container in the fridge. You can use it to make more Garlic Butter Grilled Cheese, or regular garlic bread.
Garlic Bread Grilled Cheese Ingredients
- Softened unsalted butter – You will be using this to make the garlic butter spread that you’ll spread on the outsides of the bread.
- Olive oil – You’ll be using this to make the garlic butter spread. It helps to ensure that the spread remains spreadable, even if you refrigerate it. Feel free to substitute a more neutral-flavored cooking oil if you wish.
- Garlic powder – I opted to use garlic powder instead of fresh garlic because fresh garlic has a tendency to burn, especially over direct heat (like in a skillet).
- Minced fresh parsley – Parsley adds a little color and flavor to the garlic butter spread. You can substitute dried minced parsley if needed.
- Kosher salt – You can omit this if you use salted butter instead of unsalted butter.
- Freshly ground black pepper – Pepper adds a hint of flavor to the garlic butter spread. Don’t worry, it’s a small amount, so it won’t taste overly peppery.
- Thick-cut white bread – I bought a thick-sliced Italian bread, but something like Texas toast would work too. You will need two slices per sandwich.
- Provolone cheese – I used a mix of two different cheeses for my sandwich. The provolone is the more flavorful of the two and pairs very nicely with the garlic butter.
- Shredded mozzarella – I used shredded mozzarella, but you could also use mozzarella slices. I would recommend avoiding fresh mozzarella, as it can be a little wet when it melts and might make your grilled cheese soggy. The mozzarella provides the stretch that will give you that perfect cheese pull.
Want more cheesy recipes?
Garlic Bread Grilled Cheese Nutrition Notes
The garlic butter spread in the recipe is enough to make approximately 8-9 grilled cheese sandwiches, but the remainder of the ingredients listed are per sandwich. The nutrition information in the recipe below is for one grilled cheese sandwich. If you eat more (or less) than one sandwich, the nutrition information will vary accordingly.
To make a gluten-free Garlic Bread Grilled Cheese, simply use your favorite gluten-free bread.
Equipment
Ingredients
Instructions
- Add ¼ cup (57 g) softened unsalted butter, 2 Tablespoons olive oil, 1 teaspoon garlic powder, ½ teaspoon minced fresh parsley, ¼ teaspoon kosher salt, and 1 pinch freshly ground black pepper to a medium bowl. Stir the mixture together until evenly mixed (alternatively, you can mix it together with a mini food processor).
- Heat a medium- to large (depending on how many sandwiches you want to cook at once) skillet over medium heat while you assemble the sandwich(es).
- For each sandwich you want to make, lay out 2 slices thick-cut white bread on a cutting board. Spread about 1 teaspoon of the garlic butter spread onto one side of each slice of bread.
- Flip one of the slices of bread over so that the non-buttered side is facing up. Add 1 slice provolone cheese and ¼ cup shredded mozzarella to the bread. Top with the other slice of bread, with the buttered side facing up.
- Carefully transfer the sandwich to the skillet. Cover the skillet and cook until the bottom slice of bread is golden brown (about 5 minutes). Flip the sandwich, keeping the skillet uncovered while the other side toasts. Cook until the second slice of bread is golden brown and the cheese is melted, about 3-5 more minutes. Cut the sandwich in half and serve immediately.
- Store any leftover garlic butter spread in an airtight container in the fridge. Use it to make more garlic bread grilled cheese, or just regular garlic bread.
Nutrition
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