Garlic Butter Grilled Cheese Sandwich
This easy grilled cheese sandwich features crispy golden bread, flavourful garlic butter, and a deliciously melted cheddar and mozzarella filling. Ready in just 15 minutes, it makes a perfect breakfast, lunch, or evening snack.
Ingredients
For the Sandwich
- 4 slices bread white, whole wheat, or sourdough
- 1 cup shredded cheddar cheese 100 g
- ½ cup shredded mozzarella cheese 55 g
For the Garlic Butter
- 2 tablespoons unsalted butter softened
- ¼ teaspoon garlic powder
- ½ teaspoon dried parsley
- A pinch of black pepper optional
Instructions
- Prepare the Garlic Butter: In a small bowl, combine softened butter, garlic powder, dried parsley, and black pepper. Mix until well combined.
- Prepare the Cheese Filling: In another bowl, combine shredded cheddar and mozzarella cheese. Mix until evenly distributed.
- Assemble the Sandwiches: Spread garlic butter evenly over one side of all four bread slices. Place two slices butter-side down, divide the cheese mixture between them, and cover with the remaining bread slices, butter-side up.
- Cook the Sandwiches: Heat a non-stick skillet over medium-low heat. Place the sandwiches in the pan and cook for 3–4 minutes until the bottom is golden brown and crispy.
- Flip and Melt the Cheese: Carefully flip the sandwiches using a spatula. Cook for another 3–4 minutes until both sides are golden brown and the cheese has melted. Cover the pan briefly if needed to help the cheese melt.
- Slice and Serve: Remove the sandwiches from the pan and let them rest for 1 minute. Cut diagonally and serve immediately while warm and cheesy.
Notes
- Cook over medium-low heat to prevent the bread from browning too quickly.
- Freshly grated cheese generally melts more smoothly than pre-shredded cheese.
- Sourdough, white bread, and whole-wheat bread all work well.
- You can substitute mayonnaise for butter, but garlic butter gives this sandwich its signature flavour.
- Serve immediately for the best crispy texture.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to restore crispiness.