If you’re torn between buttery garlic bread and a gooey grilled cheese sandwich, this recipe brings the best of both worlds together in one irresistible meal.
Crispy golden bread is coated with a savory garlic-herb butter and filled with a blend of melty cheeses for a comforting sandwich that’s simple yet packed with flavor.
Perfect for a quick lunch, easy dinner, or indulgent snack, this Garlic Bread Grilled Cheese delivers crunchy edges, rich garlic flavor, and stretchy cheese in every bite.
Serve it alongside tomato soup, a fresh salad, or enjoy it on its own for a satisfying comfort-food favorite.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 2
Ingredients
- 4 tablespoons unsalted butter, softened
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon grated Pecorino Romano cheese
- 1 clove garlic, minced
- 4 slices white bread
- 4 slices provolone cheese
- 1/2 cup shredded mozzarella cheese
Directions
- Heat a large skillet over medium heat.
- In a small bowl, combine the softened butter, parsley, Pecorino Romano cheese, and minced garlic until thoroughly mixed.
- Spread the garlic butter mixture evenly on one side of each slice of bread.
- Turn two slices over and layer each with provolone cheese and shredded mozzarella.
- Top with the remaining bread slices, keeping the garlic butter side facing outward.
- Place the sandwiches into the preheated skillet and cook until the first side is golden brown and crisp, about 3 to 4 minutes.
- Carefully flip the sandwiches and continue cooking until the second side is golden brown and the cheese is completely melted, about 3 to 4 minutes more.
- Remove from the skillet, slice in half, and serve immediately.
Chef’s Notes
- For even more garlic flavor, add an extra clove of minced garlic to the butter mixture.
- Try sourdough or Italian bread for a heartier sandwich with extra crunch.
- A sprinkle of extra Pecorino Romano on the outside of the bread creates a delicious crispy cheese crust.
- Serve with tomato soup for a classic comfort-food pairing.
- For a richer flavor, substitute part of the mozzarella with fontina or Gruyère cheese.