These easy Garlic Bread Grilled Cheese Sandwiches combine two comfort food favorites for a delicious change-up to the classic grilled cheese. They’re perfect alongside a bowl of tomato soup or dipped in marinara sauce!
Here’s a short list of some of my favorite things to eat: bread, cheese, garlic, butter. These sandwiches have all of those in every delectable bite! Slices of bread are slathered with garlic butter, filled with mozzarella cheese, and then fried to golden brown, crispy, melty, gooey perfection.
Is your mouth watering yet?
Grilled cheese isn’t just for kids! I think it’s pretty much universally loved by just about everyone. Don’t you agree?
I don’t know anyone who isn’t a fan. It’s lunch, dinner, or a midnight snack. It’s great all by itself or with soup, salad, chips, veggies, a sauce to dip it in, you name it.
And you always have the stuff on hand you need to make one!
Now, a classic grilled cheese sandwich done right is pretty much perfection in my book, but hey, every now and then I like to change things up a bit. As they say, variety is the spice of life. I like having options.
Since I am also a huge fan of garlic bread – especially cheesy garlic bread – this Garlic Bread Grilled Cheese was pretty much a no-brainer.
I’ve been making this sandwich for years, and I thought now was a good time to share it because it goes really well with the Creamy Tomato Soup recipe I posted earlier this week!
INGREDIENTS YOU NEED:
- Garlic powder
- Dried parsley
- Sliced mozzarella cheese
HERE’S A QUICK LOOK AT HOW TO MAKE GARLIC BREAD GRILLED CHEESE SANDWICHES:
TIPS AND TIDBITS:
- You can use any kind of bread that you like. I prefer to use basic sliced white bread because it allows the simple deliciousness of the sandwich to shine through (and, let’s face it, that’s what most of us usually have on hand). Italian and French bread also work really well (and look a bit more impressive if you want to get a little fancy).
- You can use shredded mozzarella instead of sliced. I use sliced because I think it’s easier for grilled cheese, and no cheese escapes when you flip.
- You can adjust the amount of garlic powder to suit your personal taste.
- Make sure that the butter mixture covers the entire surface of the bread all the way to the edges. No bare, dry spots, please.
- I lay a piece of aluminum foil loosely over the pan to help the cheese melt quicker. As long as you just lightly place it over the pan and allow the steam to escape, your sandwich will still be nice and crisp on the outside.
- Cooking these sandwiches somewhat lower and slower is better than super hot and fast. Since all stove tops differ, I would start on medium-low and keep an eye on the heat, adjusting it as needed. You want the cheese to have time to melt, and you don’t want the garlic powder and bread to burn, but you also don’t want it to take too long for the bread to become nicely golden brown and crisp. You’ve gotta babysit these for a few minutes!
- If you want to make a classic grilled cheese sandwich, just omit the garlic powder and parsley, and use American or cheddar cheese. Yum!
So are you ready to take your grilled cheese to another level of deliciousness? Make these sandwiches for a delicious lunch, an after-school snack, or a quick and easy weeknight dinner along with some soup or salad.
By the way, these are also really good with some pepperoni tucked in there and served with some pizza sauce for dipping. Just sayin’.
I hope you try this recipe for Garlic Bread Grilled Cheese Sandwiches and love it as much as I do. Thanks for visiting today!
Garlic Bread Grilled Cheese Sandwiches
- 4 tablespoons butter, softened
- ½ teaspoon garlic powder, or more to taste
- ½ teaspoon dried parsley
- 4 slices white bread
- 4 slices mozzarella cheese, about 1 ounce each
- In a small bowl, combine the softened butter, garlic powder, and dried parsley. Stir until well combined.
- Butter one side of each slice of bread with ¼ of the garlic butter mixture (be sure to go all the way to the edges).
- Place two slices of the bread, buttered side down, in a large skillet (I use a 12-inch skillet) over medium-low heat.
- Top each slice of bread with two slices of the mozzarella cheese.
- Top with the remaining slices of bread, buttered side up.
- To help the cheese melt faster, lightly cover the skillet with a piece of aluminum foil so that steam is able to escape (this will keep your sandwiches crisp). Cook until golden brown and crisp on the bottom, about 3 to 4 minutes.
- Carefully flip the sandwiches, put the piece of foil back over the skillet, and cook until the other side is golden brown and crisp and the cheese is melted, about 3 to 4 minutes more.
- Remove the sandwiches from the pan to plates; slice in half and serve immediately.
- Cooking these sandwiches somewhat lower and slower is better than cooking them super hot and fast. Since all stove tops differ, I would start on medium-low and keep an eye on the heat, adjusting it as needed. You want the cheese to have time to melt, and you don’t want the garlic powder and bread to burn, but you also don’t want it to take too long for the bread to become nicely golden brown and crisp.
- If you want to make a classic grilled cheese sandwich, omit the garlic powder and parsley, and use American or cheddar cheese.