Garlic Butter Mayo Grilled Cheese (Printable version)

Crisp sourdough with garlic mayo and melted cheddar creates a flavorful, golden sandwich experience.

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

→ Assembly

08 - 1 tablespoon Dijon mustard (optional)

# Directions:

01 - Combine mayonnaise, minced garlic, parsley, and black pepper in a small bowl. Stir thoroughly to blend the flavors.
02 - Arrange sourdough slices on a clean surface. Optionally spread a thin layer of Dijon mustard on the inside surfaces of two slices. Layer two slices of sharp cheddar and one slice of mozzarella cheese between the bread slices to form sandwiches.
03 - Evenly coat the outside of each sandwich bread slice with the prepared garlic mayo mixture.
04 - Heat a nonstick skillet or griddle over medium-low heat. Place the sandwiches on the heated surface and cook for 3 to 4 minutes per side, pressing gently with a spatula to ensure even crisping until the bread is golden brown and the cheese is fully melted.
05 - Remove sandwiches from the heat and allow to rest for 1 minute. Slice diagonally and serve immediately while warm.

# Expert Advice:

01 -
  • The garlic mayo creates a shatteringly crisp exterior that butter alone could never achieve.
  • It's lighter and more sophisticated than traditional grilled cheese, but somehow still feels deeply comforting.
  • You'll find yourself making this on weeknights because it comes together faster than ordering takeout.
02 -
  • Medium-low heat is non-negotiable; turn up the flame and you'll have burnt edges with a cold cheese center, a betrayal you'll taste immediately.
  • The garlic mayo does all the work—don't skimp on it or spread it too thin, because that's what creates the crispy, golden exterior that makes this sandwich worth making.
03 -
  • Make your garlic mayo the night before and let the flavors get to know each other in the fridge; it'll taste even better and more cohesive.
  • If you're cooking for more than two people, resist the urge to make four sandwiches at once—you'll have cold ones by the time you finish, and nobody wants that; cook in batches and keep the finished ones warm on a plate in a low oven.
Return