Garlic Butter Mayo Grilled Cheese (Print View)

Sourdough bread layered with sharp cheddar and garlic mayo for a crispy, golden finish.

# Components:

→ 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)

# Directions:

01 - Combine mayonnaise, minced garlic, parsley, and black pepper in a small bowl, mixing thoroughly.
02 - Arrange sourdough bread slices and evenly spread Dijon mustard on the inside of two slices, if using.
03 - Place 2 slices cheddar and 1 slice mozzarella cheese between two slices of bread to form sandwiches.
04 - Spread the garlic mayo mixture evenly on the outside of each bread slice, covering both top and bottom.
05 - Warm a nonstick skillet or griddle over medium-low heat until ready.
06 - Place sandwiches on the skillet, cooking 3 to 4 minutes per side while pressing gently with a spatula, until bread is golden and cheese is melted.
07 - Remove from heat, let rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • The garlic mayo creates edges so crispy and golden they're almost shatteringly good without any of butter's greasiness.
  • Sharp cheddar meets soft, melted mozzarella in a way that feels indulgent for something you can make in ten minutes.
  • It tastes like you took time and care, but honestly, you barely did.
02 -
  • Medium-low heat is non-negotiable; one person's medium-high is another person's burnt sandwich, and the cheese needs time to actually melt.
  • The garlic mayo should be spread thin but even across both sides, or you'll end up with soggy spots and crispy spots instead of all crispy.
03 -
  • Let your mayonnaise sit at room temperature for a minute before spreading—cold mayo tears the bread, warm mayo glides on smooth.
  • The moment the cheese starts to melt at the edges is when you know the inside is softening; flip soon after so you don't overcook one side while the other catches up.
Return