Quick Garlic Bread Grilled Cheese

Grilled cheese is perfect as is. But sometimes you want to take it up a notch without making it complicated. That’s where garlic bread comes in. Why choose between two classics when you can have both in one sandwich?

This garlic bread grilled cheese is exactly what it sounds like. You make garlic bread, but instead of serving it as a side, you turn it into a grilled cheese. The butter mixture goes on the outside of the bread, so it gets all crispy and golden while the cheese melts inside. You get that garlicky, herby flavor in every bite, plus a parmesan crust that adds extra crunch.

The best part? It takes the same amount of time as regular grilled cheese. You’re just mixing some garlic and herbs into your butter before you start cooking. If you’ve got fifteen minutes, you’ve got dinner.

What Kind of Bread Should I Use?

The bread you choose really sets the foundation for this grilled cheese, so pick something you genuinely enjoy eating. Sourdough with a soft crust is my go-to because it has great flavor and gets perfectly golden without becoming too hard, but any good sandwich bread will work well here. If you’re using a crusty artisan bread, just keep in mind that it might get a bit too crunchy on the outside before the cheese melts, so you may need to lower your heat slightly. White bread, whole wheat, or even Texas toast are all solid options – just make sure your slices aren’t too thick or the cheese won’t have time to melt before the outside burns.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Sourdough bread: Any bread works here – try white sandwich bread, whole wheat, brioche, or even thick-sliced Texas toast. Just make sure the slices are sturdy enough to hold the cheese without getting soggy.
• Butter: You can use salted butter if that’s what you have on hand, just skip adding extra salt to the garlic butter mixture.
• Mayonnaise: If you’re not a mayo fan, you can leave it out entirely. The mayo helps create an extra crispy crust, but the butter alone will still give you great results.
• Fresh garlic: In a pinch, use 1 teaspoon of garlic powder mixed into the butter, though fresh garlic really makes this sandwich special.
• Italian parsley: Regular curly parsley works fine, or you can use dried parsley (about 1 teaspoon) if that’s all you have.
• Cheese blend: Mix and match whatever melty cheeses you like – mozzarella, provolone, fontina, or sharp cheddar all work great. Just avoid pre-shredded cheese if possible, as freshly shredded melts much better.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with grilled cheese is cranking up the heat too high, which burns the bread before the cheese has a chance to melt – stick with medium-low heat and be patient for that perfect golden crust and gooey center.

Another common error is using pre-shredded cheese from a bag, which contains anti-caking agents that prevent it from melting smoothly, so take the extra minute to shred your own cheese for the best results.

Don’t skip mincing the garlic very finely, as large chunks can burn in the pan and create bitter spots, and make sure your butter is truly softened (not melted) so it spreads evenly without tearing the bread.

Finally, resist the urge to press down too hard with your spatula while cooking, as this squeezes out the melted cheese and makes your sandwich flat instead of thick and satisfying.

What to Serve With Garlic Bread Grilled Cheese?

A bowl of tomato soup is the obvious choice here, and honestly, you can’t go wrong with that classic pairing. If you want something a bit different, try serving it alongside a simple arugula salad with lemon vinaigrette to cut through all that cheesy richness. This sandwich also makes a great lunch with some crispy potato chips or sweet potato fries on the side. For a heartier meal, pair it with a cup of minestrone or vegetable soup, which complements the garlicky, buttery flavors without competing with them.

Storage Instructions

Store: Honestly, garlic bread grilled cheese is best enjoyed fresh and hot off the pan. But if you have leftovers, wrap them in foil and keep in the fridge for up to 2 days. Just know that the bread won’t be quite as crispy after storing.

Reheat: To bring back some of that crispy, melty goodness, reheat your sandwich in a skillet over medium-low heat for a few minutes on each side. You can also use a toaster oven at 350°F for about 5-7 minutes. Skip the microwave if you can, since it’ll make the bread soggy and chewy.

Make Ahead: You can prep the garlic butter spread up to 3 days ahead and keep it covered in the fridge. Just let it soften at room temperature before spreading. I wouldn’t recommend assembling the sandwiches ahead of time though, since the bread can get soggy from the butter.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 30-36 g
• Fat: 70-82 g
• Carbohydrates: 85-98 g

Ingredients

For the garlic butter:

• 5 tbsp unsalted butter, softened
• 2 tsp mayonnaise
• 4 garlic cloves, freshly minced
• 1 1/2 tbsp fresh parsley, finely chopped
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the sandwich:

• 4 slices thick-cut brioche or sourdough bread
• 1 1/4 cups freshly shredded cheese (mix of mozzarella and sharp cheddar)
• 2 tbsp grated parmesan cheese for the crust

Step 1: Prepare the Garlic Butter Spread

• 5 tbsp unsalted butter, softened
• 2 tsp mayonnaise
• 4 garlic cloves, freshly minced
• 1 1/2 tbsp fresh parsley, finely chopped
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

In a small bowl, combine the softened butter, mayonnaise, minced garlic, fresh parsley, red pepper flakes (if using), kosher salt, and black pepper.

Mix thoroughly until well combined and the garlic is evenly distributed throughout the spread.

The mayo adds richness and helps emulsify the butter, creating a creamier spread that adheres better to the bread.

Set aside while you prepare the remaining components.

Step 2: Assemble the Sandwich

• 4 slices thick-cut brioche or sourdough bread
• garlic butter spread from Step 1
• 1 1/4 cups freshly shredded cheese
• 2 tbsp grated parmesan cheese for the crust

Lay out all four bread slices on a cutting board.

Spread the garlic butter mixture generously on one side of each slice—this side will face outward during cooking to create a crispy, flavorful crust.

On two of the slices (butter-side up), distribute half of the shredded mozzarella and cheddar cheese blend evenly across each slice.

I like to mix my cheeses right before using them so they don’t clump together.

Top each cheese-covered slice with one of the remaining bread slices, butter-side out, to create two sandwiches.

Sprinkle the grated parmesan cheese on the outside of both sandwiches—this adds an extra crispy, savory crust.

Step 3: Cook the Sandwiches to Golden Perfection

• assembled sandwiches from Step 2

Heat a skillet or griddle over medium-low heat for about 1 minute—medium-low is crucial here because it gives the cheese time to melt while the bread browns slowly and evenly.

Once ready, carefully place both sandwiches in the pan.

Cook for 4-5 minutes on the first side, pressing down gently with a spatula every minute or so to ensure even contact with the pan and help the cheese melt.

You’ll know it’s ready to flip when the bottom is deep golden brown and crispy.

Flip carefully and cook the second side for another 4-5 minutes until golden and the cheese is completely melted inside.

I like to listen for the cheese to stop sizzling—that’s when it’s fully melted and the sandwich is done.

Step 4: Slice and Serve

Transfer the grilled cheese sandwiches to a cutting board and let them rest for 30 seconds—this allows the cheese to set slightly so it won’t ooze out when you cut.

Slice each sandwich diagonally (this makes them look more appealing and easier to handle), and serve immediately while the cheese is still warm and gooey.

Quick Garlic Bread Grilled Cheese

Delicious Quick Garlic Bread Grilled Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 2 servings

Calories 1200 kcal

Ingredients

  

For the garlic butter

• 5 tbsp unsalted butter, softened
• 2 tsp mayonnaise
• 4 garlic cloves, freshly minced
• 1 1/2 tbsp fresh parsley, finely chopped
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the sandwich

• 4 slices thick-cut brioche or sourdough bread
• 1 1/4 cups freshly shredded cheese (mix of mozzarella and sharp cheddar)
• 2 tbsp grated parmesan cheese for the crust

Instructions

 

• In a small bowl, combine the softened butter, mayonnaise, minced garlic, fresh parsley, red pepper flakes (if using), kosher salt, and black pepper. Mix thoroughly until well combined and the garlic is evenly distributed throughout the spread. The mayo adds richness and helps emulsify the butter, creating a creamier spread that adheres better to the bread. Set aside while you prepare the remaining components.
• Lay out all four bread slices on a cutting board. Spread the garlic butter mixture generously on one side of each slice—this side will face outward during cooking to create a crispy, flavorful crust. On two of the slices (butter-side up), distribute half of the shredded mozzarella and cheddar cheese blend evenly across each slice. I like to mix my cheeses right before using them so they don't clump together. Top each cheese-covered slice with one of the remaining bread slices, butter-side out, to create two sandwiches. Sprinkle the grated parmesan cheese on the outside of both sandwiches—this adds an extra crispy, savory crust.
• Heat a skillet or griddle over medium-low heat for about 1 minute—medium-low is crucial here because it gives the cheese time to melt while the bread browns slowly and evenly. Once ready, carefully place both sandwiches in the pan. Cook for 4-5 minutes on the first side, pressing down gently with a spatula every minute or so to ensure even contact with the pan and help the cheese melt. You'll know it's ready to flip when the bottom is deep golden brown and crispy. Flip carefully and cook the second side for another 4-5 minutes until golden and the cheese is completely melted inside. I like to listen for the cheese to stop sizzling—that's when it's fully melted and the sandwich is done.
• Transfer the grilled cheese sandwiches to a cutting board and let them rest for 30 seconds—this allows the cheese to set slightly so it won't ooze out when you cut. Slice each sandwich diagonally (this makes them look more appealing and easier to handle), and serve immediately while the cheese is still warm and gooey.