Garlic Butter Mayo Grilled Cheese (Print version)

Crispy sourdough slices toasted with garlic mayo and melted sharp cheddar and mozzarella cheese.

# 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 ground black pepper

→ For Assembly

08 - 1 tablespoon Dijon mustard (optional)

# Directions:

01 - Combine mayonnaise, minced garlic, parsley, and black pepper in a small bowl. Mix thoroughly to create the garlic-infused spread.
02 - Arrange sourdough slices on a flat surface. Spread Dijon mustard thinly on the inside of two slices if using.
03 - Layer 2 slices of sharp cheddar and 1 slice of mozzarella (if desired) between two bread slices. Press together to form sandwiches.
04 - Coat the exterior of each sandwich evenly with the garlic mayo spread on both top and bottom slices.
05 - Preheat a nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches on the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread turns golden brown and crisp, and the cheese is melted.
07 - Remove sandwiches from heat, allow to rest for 1 minute, then slice and serve warm.

# Expert Tips:

01 -
  • The garlic mayo creates edges so crispy they practically shatter, no heavy butter aftertaste.
  • Sharp cheddar and oozy cheese melt into every corner while staying golden and not greasy.
  • Takes fifteen minutes from craving to plate, perfect for lunch when you don't want to overthink it.
02 -
  • Don't spread the mayo too thick or it'll burn instead of brown, and don't go too thin or you'll lose that caramelized edge that makes this sandwich special.
  • Medium-low heat is non-negotiable—I learned this the hard way when I cranked it to medium and watched the outside blacken while the cheese inside stayed cold.
03 -
  • Cold mayo spreads easier than room temperature, so keep it in the fridge until the moment you use it.
  • Press the sandwich gently while cooking, but not constantly—let the heat do most of the work, and only press when you feel resistance.
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