Garlic Butter Mayo Grilled Cheese (Printable version)

Crispy sourdough with sharp cheddar, garlic mayo spread, and optional mozzarella for a rich, savory finish.

# What You’ll Need:

→ 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
06 - 1 teaspoon fresh parsley, finely chopped (optional)
07 - 1/4 teaspoon black pepper

→ Assembly

08 - 1 tablespoon Dijon mustard (optional)

# Directions:

01 - In a small bowl, combine mayonnaise, minced garlic, parsley, and black pepper, mixing thoroughly to form a uniform spread.
02 - Arrange sourdough slices on a flat surface and optionally spread a thin layer of Dijon mustard on the inside faces of two slices.
03 - Layer 2 slices of cheddar and 1 slice of mozzarella cheese between two bread slices, forming sandwiches.
04 - Evenly coat the outside of each bread slice with the garlic mayo spread on both top and bottom surfaces.
05 - Preheat a nonstick skillet or griddle over medium-low heat to prepare for grilling.
06 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden and crisp and cheese melts thoroughly.
07 - Remove sandwiches from heat, allow to rest for 1 minute, then slice and serve immediately while hot.

# Expert Advice:

01 -
  • The garlic mayo gets you restaurant-quality crispy edges that feel like a small victory every time.
  • You can make it in less time than it takes to get dressed, but it tastes like you fussed over it.
  • Sourdough's tang plays beautifully against the savory garlic and creamy cheese without needing any fancy ingredients.
02 -
  • Medium-low heat is non-negotiable. I learned this by charring the outside of a sandwich while the cheese inside was still cold, and it was a painful lesson.
  • Spread the mayo thinner than you think you need to. Too much and you get a heavy crust instead of a crispy one that shatters when you bite it.
03 -
  • Use a microplane to grate your garlic clove instead of mincing it; it distributes more evenly and almost disappears into the mayo.
  • Make your garlic mayo ahead of time and let it sit in the fridge for an hour so the flavors meld and mellow slightly before cooking.
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