Garlic Butter Mayo Grilled Cheese (Printable Version)

Sourdough bread with garlic mayo delivers crispy, golden edges and rich, savory flavors in a quick sandwich.

# What You 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

→ For Assembly

08 - 1 tablespoon Dijon mustard (optional)

# How To Make It:

01 - Combine mayonnaise, minced garlic, parsley, and black pepper in a small bowl. Mix thoroughly to form the garlic mayo spread.
02 - Arrange sourdough slices and optionally spread a thin layer of Dijon mustard on the inside of two slices.
03 - Layer two cheddar slices and one mozzarella slice (if using) between two slices of bread. Close the sandwiches with the remaining bread slices.
04 - Spread the garlic mayo mixture evenly on the outer surface of each sandwich slice, covering top and bottom.
05 - Preheat a nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches onto the skillet and cook for 3 to 4 minutes per side, applying gentle pressure with a spatula, until the bread is deeply golden and crispy and the cheese is melted.
07 - Remove sandwiches from the pan and let rest for 1 minute before slicing and serving while hot.

# Expert Tips:

01 -
  • The garlic mayo creates edges that are impossibly crispy and deeply golden without tasting greasy or heavy.
  • It comes together in 20 minutes flat, making it perfect for lunch when you're hungry right now.
  • Sharp cheddar paired with the garlicky spread tastes restaurant-quality but costs less than a takeout sandwich.
02 -
  • Don't skip the mincing and mixing step for the garlic—whole or chunky garlic will burn and taste bitter, but minced garlic that's stirred into mayo distributes evenly and stays mild.
  • Medium-low heat is non-negotiable; high heat sounds faster but guarantees burnt bread and cold cheese in the middle, which I learned the hard way.
03 -
  • Make your garlic mayo the night before and let the flavors meld in the fridge—it tastes noticeably better and saves you five minutes when hunger strikes.
  • If the bread is browning too fast, lower the heat and give it more time; burnt exterior and cold interior is the most common mistake, and it's always a heat issue.
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