Garlic Butter Mayo Grilled Cheese (Printable)

Sourdough bread with garlic mayo and melted cheddar offers a crisp, savory, golden delight.

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

# Helpful Tips:

01 -
  • The garlic mayo creates edges that are impossibly crispy without any of the greasiness that butter can leave behind.
  • It's faster than you'd think and honestly tastes like something you'd pay for at a café.
  • You can make it as simple or as fancy as you want—it works either way.
02 -
  • Medium-low heat is non-negotiable; I learned this the hard way with a few burnt attempts before realizing patience is what gives you the crust.
  • Spread the garlic mayo thin enough that it browns evenly, not so thick that it pools and turns greasy.
  • Don't skip the one-minute rest—it keeps the sandwich from falling apart when you cut it.
03 -
  • Grate your garlic instead of mincing it for a more even distribution and a slightly smoother spread.
  • Keep the heat at medium-low and resist the urge to move the sandwich around—you want it to sit and develop that golden crust undisturbed for the first few minutes.
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