Garlic Butter Mayo Grilled Cheese (Printable Version)

Golden sourdough layered with garlic mayo and melted cheddar for a crispy, savory 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 - 45 ml 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 - 15 ml Dijon mustard (optional)

# Step-by-Step Directions:

01 - In a small bowl, combine mayonnaise, minced garlic, parsley, and black pepper. Mix thoroughly to create a uniform garlic mayo spread.
02 - Lay out the sourdough bread slices. Optionally, spread a thin layer of Dijon mustard on the inside surfaces of two slices.
03 - Layer 2 slices of cheddar and 1 slice of mozzarella (if using) between two slices of bread. Top with remaining bread slices to form sandwiches.
04 - Evenly spread the garlic mayo mixture on the outside surfaces of each bread slice, both top and bottom.
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 bread is deeply golden and crisp and cheese is melted completely.
07 - Remove sandwiches from the pan and let rest for 1 minute. Slice and serve immediately while hot.

# Expert Advice:

01 -
  • The garlic mayo creates an impossibly crispy exterior without any of the greasiness that comes with butter.
  • It's fast enough for a weeknight lunch but feels fancy enough to serve to someone you're trying to impress.
  • Once you taste this version, the classic feels a bit boring in comparison.
02 -
  • Medium-low heat is non-negotiable; I learned this the hard way when I cranked it to medium and had burnt bread with cold cheese inside.
  • Mince your garlic fine or grate it; chunky pieces will brown and turn bitter in the pan, and no one wants that surprise.
03 -
  • Grate your garlic instead of mincing it for the most even distribution and the smoothest texture in the mayo.
  • Let your skillet come to temperature slowly; rushing the heat is the fastest way to ruin the crisp.
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