My garlic bread grilled cheese starts with a Parmesan garlic butter spread on the outside of the bread, so the crust toasts up like garlic bread while sharp cheddar and mozzarella melt in the middle. It takes about 15 minutes in one skillet, using garlic powder, dried or fresh parsley, and regular or gluten-free sandwich bread.
My Pasta Night Garlic Butter, Grilled Cheese Style
As some of you have probably noticed, I’ve been on a bit of a grilled cheese kick lately. There’s been a pumpkin grilled cheese, an apple grilled cheese, a salted honey butter kimchi grilled cheese, and a jalapeño popper grilled cheese. I’ve been vegetarian since I was a kid, so grilled cheese has always been a comfort food staple for me, and it’s still my default on extra tired nights when I need something quick and easy. My kids are big fans too.
This one came from the butter spread I use for garlic bread on pasta nights. I kept wondering how it would do grilled cheese style, so I tried it, and here we are. If garlic butter is your thing, my cheesy garlic puff pastry rolls belong on your list too.
What Makes the Garlic Butter Work
Butter: Make sure it’s truly softened so it spreads all the way to the edges without tearing the bread. Only add the pinch of salt if your butter is unsalted, since the Parmesan already brings plenty.
Garlic powder: Powder blends evenly into the butter and toasts along with the bread. That’s a big part of why the outside tastes like garlic bread rather than plain buttered toast.
Parmesan: Traditional Parmesan cheese is made with animal rennet, so look for a Parmesan-style cheese labeled vegetarian or made with microbial rennet if needed! It’s worth checking your cheddar and mozzarella labels too.
Bread: Regular or gluten-free both work. Choose something sturdy enough to hold the cheese without going floppy. Thinner gluten-free slices can toast faster, so keep an eye on the heat. I’m partial to Schar’s sourdough deli-style slices for this recipe!
Getting a Golden Crust and a Full Melt
- Keep the heat at medium-low. The Parmesan in the garlic butter browns faster than plain butter, so higher heat can burn the outside before the cheese melts.
- Spread the garlic butter all the way to the edges so the whole slice crisps up evenly.
- Shred your own cheese if you can. Pre-shredded cheese has an anti-caking coating that keeps it from melting as smoothly.
- If the bread is browning faster than the cheese is melting, add a teaspoon of water to the pan beside the sandwich and cover it for 20 to 30 seconds. The steam helps finish the melt.
- Let the sandwich rest for 1 minute before slicing so the cheese doesn’t run out.
Rounding Out a Grilled Cheese Night
- Dunk it into a bowl of tomato soup or vegetarian stew.
- Serve with warm marinara on the side for dipping, garlic bread style.
- Pair with a crisp green salad and a sharp vinaigrette to cut the richness.
- Add a pickle spear or a handful of kettle chips for crunch.
- Cut into strips for little hands with sliced apples on the side.
More Garlicky Recipes to Enjoy
Garlic Bread Grilled Cheese (Parmesan Garlic Butter Crust)
Ingredients
- 2 slices sturdy sandwich bread regular or gluten-free
- 1 tablespoon softened butter
- ¼ teaspoon garlic powder
- 1 teaspoon finely chopped fresh parsley or ½ teaspoon dried parsley
- 1 tablespoon finely grated Parmesan cheese vegetarian (rennet-free) if necessary
- ¼ cup shredded sharp cheddar
- ¼ cup shredded mozzarella or Monterey Jack
- Pinch of black pepper
- Pinch of salt only if using unsalted butter
Method
- Mix the softened butter, garlic powder, parsley, Parmesan, and optional salt in a small bowl.
- Spread the garlic butter evenly over one side of each bread slice, making sure it reaches the edges.
- Place one slice buttered-side down in a skillet over medium-low heat. Top with the cheddar, mozzarella, and black pepper. Place the second slice on top with the garlic-buttered side facing out.
- Cook for 3–4 minutes, until the underside is crisp and golden.
- Carefully flip the sandwich. Reduce the heat to low and cook for another 3–4 minutes, until both sides are golden and the cheese is melted.
- Rest for 1 minute before slicing. Enjoy!
Notes
- If the bread browns before the cheese melts, add 1 teaspoon water beside the sandwich and immediately cover the pan for 20–30 seconds. The steam will help melt the cheese.
- Traditional Parmesan is made with animal rennet. Look for a Parmesan cheese labeled vegetarian or made with microbial rennet, and check cheddar and mozzarella labels as well (if vegetarian!).
- Use sturdy gluten-free sandwich bread to keep this gluten-free.
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
