Garlic Butter Mayo Grilled Cheese (Print View)

Crispy sourdough with garlic mayo and melted cheddar creates rich, savory sandwiches with golden edges.

# Ingredient List:

→ 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)

# Directions:

01 - In a small bowl, mix mayonnaise, minced garlic, parsley, and black pepper until well combined.
02 - Spread Dijon mustard thinly on the inside of two sourdough slices, if using. Layer two cheddar slices and one mozzarella slice (optional) between bread slices to form sandwiches.
03 - Evenly coat the outside surfaces of each sandwich with the garlic mayo mixture.
04 - Warm a nonstick skillet or griddle over medium-low heat.
05 - Place sandwiches onto the skillet, cooking 3 to 4 minutes per side while pressing gently with a spatula until bread is deeply golden and crisp and cheese melts thoroughly.
06 - Remove from heat, let rest for one minute, then slice and serve hot.

# Expert Tips:

01 -
  • The garlic mayo creates edges so crispy and golden they're almost caramelized, with a savory punch that butter alone never delivers.
  • It's faster to make than you'd expect, and the mayo trick means you skip the greasy aftermath that comes with traditional grilled cheese.
  • Sharp cheddar paired with the garlicky tang tastes sophisticated enough for a lunch you'd actually want to eat, not just grab.
02 -
  • Mayo browns at a lower temperature than butter and won't burn as easily, but it still needs medium-low heat—rushing this on high heat will char the bread before the cheese melts.
  • Spreading the mayo thinly matters more than spreading it thickly; a thin coat gets crispy and golden, while thick mayo turns greasy and doesn't brown the way you want.
  • Freshly minced garlic is non-negotiable here because pre-minced garlic from a jar tastes stale and sulfurous against the clean, bright flavors you're building.
03 -
  • A microplane grater for the garlic creates a finer texture that distributes more evenly into the mayo, so you taste garlic in every bite instead of hitting chunks.
  • If your skillet is cooking too fast, lower the heat—burnt bread with runny cheese inside is fixable, but it's better to get it right the first time by staying patient with medium-low.
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