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Garlic bread grilled cheese sandwich sliced diagonally showing a gooey mozzarella and cheddar cheese pull on a wooden board

Garlic Bread Grilled Cheese

Golden crispy Garlic Bread Grilled Cheese with a buttery garlic herb crust and gooey melted mozzarella and cheddar inside. The ultimate 15-minute comfort food sandwich.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 sandwiches
Course: Lunch, Sandwich
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter softened to room temperature, leave out 20 minutes before starting
  • 0.5 tbsp garlic powder
  • 0.5 tsp dried parsley
  • 4 slices bread white, sourdough, or your favorite
  • 1 cup shredded mozzarella and cheddar cheese blend pre-shredded melts more evenly

Equipment

  • Skillet or cast iron pan
  • Small mixing bowl
  • Wide spatula
  • Butter knife

Method
 

  1. In a small bowl, mix the softened butter, garlic powder, and dried parsley until smooth and uniform with no dry streaks.
  2. Spread the garlic butter evenly across one side of each bread slice, going all the way to the edges.
  3. Heat a skillet over low heat. While it warms, place two bread slices butter-side down on a clean board. Add half the cheese blend to each. Top with remaining bread slices butter-side up.
  4. Transfer assembled sandwiches to the warm skillet. Cook for 4 to 5 minutes without pressing down until the bottom is deeply golden. Lift a corner to check color before flipping.
  5. Carefully flip each sandwich. Cook the second side for 4 to 5 minutes until golden and cheese is fully melted. Place a lid loosely over the skillet for the last minute if cheese needs extra help melting. If bread browns faster than cheese melts, reduce heat and add 1 more minute.
  6. Remove from heat and let rest 1 minute before slicing diagonally. Serve immediately while the cheese is still gooey.

Notes

Always use low heat to get a golden crust and fully melted cheese without burning. Softened butter spreads more evenly than cold butter. For the fresh garlic butter version, mince 1 clove finely and mix with softened butter, a pinch of salt, and chopped parsley. Store leftovers up to 2 days in the fridge. Reheat in a skillet on medium-low for 2 to 3 minutes per side or in an air fryer at 350F for 3 to 4 minutes. Avoid microwave reheating.