Garlic Butter Mayo Grilled Cheese (Printable)

Sourdough bread with garlic mayo and melted cheddar, delivering a crispy, golden crust and rich flavor.

# Ingredient List:

→ 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. Mix thoroughly to form the spread.
02 - Arrange sourdough slices and optionally spread Dijon mustard on the inside of two slices.
03 - Layer two cheddar slices and one mozzarella slice (if used) between two bread slices, forming sandwiches.
04 - Generously spread the garlic mayo mixture on the outside surfaces of each sandwich, covering both top and bottom slices.
05 - Warm a nonstick skillet or griddle over medium-low heat until ready.
06 - Place sandwiches on the skillet and cook each side for 3 to 4 minutes, pressing gently with a spatula, until bread is golden brown and cheese is melted.
07 - Remove sandwiches from heat, let rest for one minute, then slice and serve warm.

# Expert Advice:

01 -
  • The garlic mayo creates an impossibly crispy, golden crust without any of the greasiness that comes from butter.
  • Sharp cheddar paired with the pungent garlic is a combination that tastes far more sophisticated than something this easy has any right to be.
  • It comes together in under 20 minutes, making it perfect for weeknight dinners when you want something that feels indulgent but doesn't require hours of work.
02 -
  • Medium-low heat is absolutely non-negotiable—I learned this the hard way by turning up the temperature to speed things up and burning the bread while the cheese stayed cold in the center.
  • Grating the garlic on a microplane instead of mincing it spreads the flavor infinitely more evenly throughout the mayo and prevents you from biting into a chunk of raw garlic.
03 -
  • If your skillet tends to have hot spots, rotate the sandwiches halfway through cooking on each side so they brown evenly instead of burning in one corner.
  • A little patience with the heat setting is worth it—rushing this with high heat almost always results in burnt bread and cold cheese, and you deserve better than that.
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