Garlic Bread Grilled Cheese

Why You’ll Love This Recipe

I love how this sandwich combines two favorites in one: garlic bread and grilled cheese. The savory garlic-parsley butter crisps the bread, while the cheese inside melts luxuriously. It’s a game-changer—comforting, flavorful, and still simple enough for a quick lunch or cozy dinner

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Fresh garlic (minced) or roasted garlic

• Fresh parsley, chopped (optional oregano or Italian herbs)

• Grated Parmesan (or Pecorino Romano)

• Thick slices of sturdy bread (Texas toast, sourdough, or French bread)

• Melting cheese (e.g., Fontina, sharp cheddar, mozzarella, provolone, Muenster)

• Salt & pepper (to taste)

directions

1. I make the garlic butter by combining softened butter with minced or roasted garlic, chopped parsley (and/or oregano), grated Parmesan, salt, and black pepper

2. I spread the garlic butter generously on one side of each bread slice.

3. I layer cheese between two slices—garlic-buttered sides facing out.

4. I heat a nonstick skillet or griddle over medium-low heat, place the sandwiches in the pan, and cook until golden and crisp—about 4 minutes per side—flipping carefully to melt the cheese fully

5. I press gently with a spatula, ensuring even toasting and melty cheese.

6. I remove from the pan and let the sandwich rest for a minute before slicing and serving.

Servings and timing

• Servings: Makes about 2 sandwiches (4 halves) depending on bread size

• Prep time: ~5 minutes

• Cook time: ~8–10 minutes total

• Total time: ~15 minutes

Variations

• Roasted garlic butter: Roast a whole head of garlic until caramelized, then mash into butter for richer flavor

• Cheese combos: Use fontina, Gruyère, smoked mozzarella, or a cheddar blend for different melty textures .

• Bread choices: Thick-cut Texas toast for extra crunch or sourdough/ciabatta for rustic flavor

• Add-ons: Include caramelized onions, roasted red peppers, or sliced tomato inside for extra flair

storage/reheating

I store leftovers wrapped in foil or in an airtight container at room temperature for a few hours—though best fresh. For next-day eating, I re-toast in a skillet or oven at 350°F until warmed through and crispy again.

FAQs

Can I make this ahead of time?

Yes—I assemble and wrap the sandwiches, storing in the fridge for a few hours. Then I toast/smoke them fresh for best crispness and melty cheese.

Should I use roasted or raw garlic?

Both work beautifully. Roasted garlic offers sweeter, mellow flavor; raw garlic delivers sharper punch. I usually use whichever I have—both are delicious

What cheeses melt best?

Fontina, Gruyère, Muenster, American, cheddar, or mozzarella all melt beautifully—feel free to blend a milder and sharper cheese for depth

How do I keep the bread from burning before cheese melts?

Cook over medium-low heat, press gently, and cover the pan briefly if needed. That ensures the bread crisps slowly while the cheese melts .

Can I air fry it?

Absolutely! Start with frozen garlic toast or brush garlic butter on fresh bread, assemble with cheese, then air-fry at 380°F for 3–5 minutes per side until crisp and melty

Conclusion

This Garlic Bread Grilled Cheese has become my go-to comfort food—melty cheese and buttery garlic bread in every golden bite. Whether you’re craving pasta-side vibes or need a cozy upgrade to a classic, this sandwich delivers. I hope it becomes a favorite in your kitchen too!