Can I use other types of bread for this Crispy Garlic Grilled Cheese Sandwich Recipe?

Absolutely! While I prefer sourdough for the perfect balance of chewy and crispy, you can use sandwich bread, brioche, or even whole wheat. Just keep in mind how thick the slices are, as very thick bread may require slightly longer cooking time.

What’s the best way to prevent the sandwich from burning?

The key is cooking on medium-low heat and flipping the sandwich multiple times. This gentle heat melts the cheese evenly without letting the garlic butter crust burn. Using a good nonstick skillet helps too—it's all about patience.

Can I make this recipe vegan or dairy-free?

Yes! You can swap the butter for a plant-based spread, use vegan mayonnaise, and choose vegan cheese that melts well, like some cashew-based cheeses. Just be sure to cook at the same low temperature to allow for proper melting and crisping.

What cheeses can I use instead of the suggested blend?

You have lots of tasty options! Swiss, Monterey Jack, Havarti, Gouda, and Muenster are all great meltable cheeses you can experiment with. Mixing two or three kinds adds dimension and fun to your grilled cheese adventures.

Crispy Garlic Grilled Cheese Sandwich

Description

A delicious twist on the classic grilled cheese sandwich, Garlic Bread Grilled Cheese combines a flavorful garlic butter spread with a melty blend of Gruyere, Colby Jack, and smoked Cheddar cheeses, grilled to golden perfection on sourdough bread.

Ingredients

Scale

Bread and Butter Mixture

4 slices sandwich bread (preferably sourdough with soft crust)
4 tablespoons softened unsalted butter
1 tablespoon mayonnaise
3 cloves garlic, very finely minced
1 tablespoon finely chopped Italian parsley
Salt and pepper to taste

Cheese

1 cup freshly shredded cheese (Gruyere, Colby Jack, and smoked Cheddar blend)

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Instructions

Prepare garlic butter mixture: In a bowl, combine softened butter, mayonnaise, minced garlic, and chopped Italian parsley. Season with salt and pepper to taste, mixing thoroughly until well blended.
Assemble sandwiches: Spread the garlic butter mixture evenly on one side of each slice of bread. Place shredded cheese on the unbuttered side of two slices, then top with the remaining slices, buttered side up, to form sandwiches.
Preheat skillet: Heat a nonstick skillet over medium low heat. Maintaining a lower heat allows the cheese to melt fully without burning the bread.
Grill sandwiches: Place sandwiches in the warmed skillet. Cook for about 5 minutes on one side until golden brown, then carefully flip to the other side. Flip a few times total, gently pressing down on the sandwiches as you cook, until both sides are golden and cheese is melted throughout.
Serve: Remove from skillet, slice, and enjoy immediately while warm and melty.

Notes

Freshly grate cheese for optimal melting and flavor.
Pre-packaged cheese slices that melt well (like American or Colby Jack) can be used as a substitute, though freshly shredded is preferred.
Cook on medium low heat to prevent burning before cheese melts fully.
Flip sandwiches multiple times and press gently to ensure even melting and browning.
Use a non-stick skillet or griddle to avoid sticking and make flipping easier.
Variations: swap cheese types (Swiss, Monterey Jack, Havarti, Gouda, Muenster), change bread to brioche or other soft sandwich bread, add roasted garlic cloves, deli meats, caramelized onions, or sliced apples for extra flavor.

Nutrition

Serving Size: 1 sandwich
Calories: 460 kcal
Sugar: 2 g
Sodium: 550 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 34 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 75 mg