Garlic Butter Mayo Grilled Cheese (Printable)

Crispy sourdough melt layered with sharp cheddar, mozzarella, and garlic mayo for rich flavor and texture.

# 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
06 - 1 teaspoon fresh parsley, finely chopped (optional)
07 - 1/4 teaspoon black pepper

→ For Assembly

08 - 1 tablespoon Dijon mustard (optional)

# How-To:

01 - Combine mayonnaise, minced garlic, parsley, and black pepper in a small bowl; mix until fully incorporated.
02 - Lay out sourdough bread slices; spread Dijon mustard thinly on one side of two slices if using.
03 - Layer two slices of cheddar and one slice of mozzarella (optional) between the bread slices, forming two sandwiches.
04 - Spread the garlic mayo mixture evenly on the exterior sides of each sandwich's bread slices.
05 - Preheat a nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches on the skillet; cook 3 to 4 minutes per side, pressing gently with a spatula until golden brown and cheese is melted.
07 - Remove sandwiches from heat; let rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • The garlic mayo creates edges that crunch in a way regular butter never quite does, without leaving you feeling weighed down.
  • It comes together faster than you'd expect, especially once you realize the mayo spread does double duty as both flavor and the cooking medium.
  • Sourdough's tang pairs with sharp cheddar in a way that feels intentional, like they were always meant to meet this way.
02 -
  • The heat level matters more than the cooking time; too high and you'll have a burnt exterior with cold cheese inside, too low and you'll wait forever for the edges to crisp.
  • Don't skip the resting period—that one minute lets the cheese firm up enough that it stays inside the sandwich instead of running out onto the plate.
03 -
  • Grate the garlic clove instead of mincing it if you have a microplane; it distributes more evenly through the mayo and gives you finer texture without chunks.
  • Make the garlic mayo the night before if you're cooking for guests—the flavors meld overnight, and all you have to do in the morning is assemble and cook.
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