Garlic Butter Mayo Grilled Cheese (Printable)

Crispy sourdough with garlic mayo, sharp cheddar, and melty mozzarella for a flavorful, savory toasted sandwich.

# Ingredient list:

→ 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

→ For Assembly

08 - 1 tablespoon Dijon mustard (optional)

# Cooking steps:

01 - Combine mayonnaise, minced garlic, parsley, and black pepper in a small bowl; mix thoroughly to create a garlic-infused mayo.
02 - Arrange sourdough slices and optionally spread Dijon mustard on the inside face of two slices.
03 - Place 2 slices of cheddar and 1 slice of mozzarella (if using) between the bread slices; close to form sandwiches.
04 - Spread the garlic mayo evenly on the exterior sides of each sandwich bread slice.
05 - Warm a nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches on the skillet and cook about 3–4 minutes per side, pressing gently, until golden brown and cheese has melted.
07 - Remove from heat, allow to rest for 1 minute, then slice and serve warm.

# Expert advice:

01 -
  • The garlic mayo creates impossibly crispy, golden edges without the heaviness of traditional butter-based grilled cheese.
  • It's ready in under twenty minutes and tastes like you spent way more effort than you actually did.
  • The flavor is sophisticated enough for lunch with friends, but casual enough for a solo dinner moment.
02 -
  • Medium-low heat is not negotiable; turn up the heat and you'll burn the outside before the cheese melts, leaving you with a hard exterior and cold cheese inside.
  • The garlic mayo will brown faster than butter, so keep your eye on the pan and flip when the bottom is deep golden rather than waiting for it to get any darker.
03 -
  • Grating the garlic on a microplane instead of mincing it distributes the flavor more evenly throughout the mayo and prevents sharp garlic bits.
  • Letting the pan heat fully and using medium-low heat throughout prevents the exterior from burning while waiting for the cheese to melt.
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