Garlic Butter Mayo Grilled Cheese (Print Version)

Golden sourdough with garlic mayo and melted sharp cheddar, delivering rich, crispy delight.

# Components:

→ 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)

# Method:

01 - In a small bowl, combine mayonnaise, minced garlic, parsley, and black pepper. Mix thoroughly until smooth.
02 - Evenly spread a thin layer of Dijon mustard on the inside surfaces of two slices of sourdough bread, if desired.
03 - Place 2 slices of sharp cheddar and 1 slice of mozzarella (if using) between the bread slices to form two sandwiches.
04 - Evenly spread the garlic mayo mixture on the outside of each bread slice, covering both the top and bottom surfaces.
05 - Heat a nonstick skillet or griddle over medium-low heat until warm.
06 - Place sandwiches on the skillet and cook for 3 to 4 minutes per side, gently pressing with a spatula, until bread is golden brown and cheese is fully melted.
07 - Remove from heat, let rest for 1 minute, then slice and serve immediately while hot.

# Expert Advice:

01 -
  • The garlic mayo creates an impossibly crispy, caramelized crust without any of the burnt-butter regret.
  • It's faster than traditional grilled cheese because the mayo browns beautifully while butter often leaves you fussing with temperature.
  • That savory garlic flavor makes sharp cheddar sing without needing to pile on extra cheese or condiments.
02 -
  • Mayo browns, but butter burns—this is the whole reason this method works, so don't swap them back or you'll lose the magic.
  • The temperature of your pan matters more than you'd think; too high and you'll have burnt mayo and raw cheese, so keep it at medium-low and trust the timing.
  • Grating your garlic instead of mincing it means no tiny chunks getting stuck between your teeth, and it distributes way more evenly through the mayo.
03 -
  • Make your garlic mayo a few minutes before cooking and let it sit—the garlic flavor will intensify and taste more integrated rather than raw and sharp.
  • A gentle hand with the spatula prevents the bread from tearing and the fillings from squeezing out the sides, so resist the urge to press down too hard too often.
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