Garlic Butter Mayo Grilled Cheese (Printer-friendly)

Sourdough with garlic mayo spread and melted sharp cheddar grilled to golden crisp edges.

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

→ For Assembly

08 - 1 tablespoon Dijon mustard (optional)

# How-To Steps:

01 - Combine mayonnaise, minced garlic, parsley, and black pepper in a small bowl; mix thoroughly.
02 - Arrange sourdough slices; optionally spread Dijon mustard inside two slices.
03 - Place 2 cheddar slices and 1 mozzarella slice (if using) between bread slices; top with remaining bread to form sandwiches.
04 - Spread the garlic mayo mixture evenly on the outside of each bread slice, covering both sides.
05 - Warm a nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches in skillet; cook 3–4 minutes per side, pressing gently, until bread is golden and cheese melted.
07 - Remove from heat, rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • The garlic mayo creates impossibly crispy, golden edges without the greasiness of butter.
  • You can have lunch on the table in 20 minutes, and somehow it feels more thoughtful than the version you've been making for years.
  • Sharp cheddar plus the mozzarella (if you use it) melts into something genuinely luxurious, not heavy.
02 -
  • Medium-low heat is non-negotiable—rush it on high heat and your bread chars while your cheese stays cold in the middle, which is a tragedy that repeats too often.
  • The garlic mayo spreads thin, so don't try to use cold mayo straight from the jar; let it soften slightly at room temperature first so it coats evenly without tearing the bread.
03 -
  • Grate your garlic instead of mincing it if you have the patience—it distributes more evenly through the mayo and prevents little shards of raw garlic from ambushing your taste buds.
  • Let your mayonnaise sit out for five minutes before spreading so it's softer and won't tear the sourdough, which is delicate even though it looks tough.
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