Garlic Butter Mayo Grilled Cheese (Printable)

Sourdough bread grilled with a garlic mayo spread and sharp cheddar, offering crispy golden edges and rich flavor.

# 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

→ For Assembly

08 - 1 tablespoon Dijon mustard (optional)

# Directions:

01 - Combine mayonnaise, minced garlic, parsley, and black pepper in a small bowl and mix thoroughly to form the spread.
02 - Place sourdough slices on a flat surface and spread Dijon mustard thinly on the inside faces of two slices, if using.
03 - Layer 2 cheddar slices and 1 mozzarella slice between two bread slices, then top with the remaining slices to form sandwiches.
04 - Evenly coat the outside of each sandwich slice, both top and bottom, with the prepared garlic mayo spread.
05 - Warm a nonstick skillet or griddle over medium-low heat to ensure even cooking without burning.
06 - Place sandwiches on the heated surface and cook each side for 3 to 4 minutes, pressing gently with a spatula until golden brown and cheese is melted.
07 - Remove sandwiches from heat, let rest for 1 minute, then slice and serve immediately while hot and crisp.

# Expert Advice:

01 -
  • The garlic mayo creates edges so crispy and golden they're almost caramelized, without any greasy butter feeling.
  • Sharp cheddar meets the savory garlic in a way that feels way more sophisticated than a regular grilled cheese has any right to be.
  • It comes together in twenty minutes, perfect for when you want something that tastes like you put in actual effort.
02 -
  • Medium-low heat is non-negotiable—I learned this the hard way by burning the outside while the inside stayed cold and rubbery, and it's a mistake worth avoiding.
  • The garlic mayo needs to coat the outside of the bread, not go inside like regular butter would, or you'll lose the crispy crust effect and just get a soggy sandwich.
03 -
  • Grate your garlic instead of mincing it—you get more surface area and the oils distribute more evenly through the mayo.
  • Don't skimp on the garlic mayo on the outside of the bread; that's what creates the crust and prevents any sogginess from leaking through.
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