Garlic Bread Grilled Cheese

By Kayla Hoang

Updated July 8, 2026

  • Ghazalle Badiozamani for The New York Times. Food Stylist: Brett Regot.
Media 1 of 1
Ready In
20 min
Rating
5(254)
Comments
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Grilled cheese gets the garlic-bread treatment in this recipe that packs a flavorful punch with little effort. Barely-melted butter is flavored with grated garlic, parsley and Parmesan, spread on bread sandwiching a generous helping of mozzarella and cooked low and slow. The garlic in the butter gently cooks, lessening its sharp bite and preventing it from becoming bitter and the Parmesan melts and creates a nutty, frico-like crust over the bread that contrasts with the soft center. Don’t skip buttering both sides of the bread slices: It’s the key to getting the soft and buttery interior and crisp exterior that makes garlic bread so delicious.

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Ingredients

Yield:2 servings

  • 4 tablespoons salted butter (see Tip)

  • ⅓ cup grated Parmesan

  • 1 tablespoon finely chopped fresh parsley leaves (or ½ teaspoon dried parsley), optional

  • 1 teaspoon grated garlic, from 1 to 2 cloves

  • 4 slices bread (about ½-inch thick), such as white or sourdough sandwich bread

  • ⅔ cup (3 ounces) low-moisture shredded mozzarella

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

30 grams carbs; 112 milligrams cholesterol; 590 calories; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams saturated fat; 41 grams fat; 1 gram trans fat; 2 grams fiber; 957 milligrams sodium; 25 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Microwave the butter in a small, microwave-safe bowl until partially melted, 10 to 15 seconds. (Alternatively, melt 2 tablespoons of butter in the nonstick skillet you will cook the sandwiches in over medium heat. Pour the melted butter over the remaining 2 tablespoons butter in a small, heatproof bowl.) Add the Parmesan, parsley and grated garlic and stir to combine. The mixture should be spreadable, not liquid.  

  2. Step 2

    Spread an even layer of the garlic butter over both sides of 2 slices of bread (about ½ tablespoon per side).Place the slices in a large nonstick skillet and top them with an even layer of mozzarella (⅓ cup each). Butter both sides of the remaining 2 slices of bread and place those on  top of the mozzarella to create 2 sandwiches. 

  3. Step 3

    Place the skillet over medium-low heat and cook until the mozzarella is mostly melted and the underside is deep golden, 3 to 4 minutes. Flip the sandwiches and continue to cook until the other side is deep golden and the cheese completely melted, 2 to 3 minutes more. Cut in half (if desired) and serve immediately.

Tip

  • The salted butter can be substituted for 4 tablespoons unsalted butter plus ⅛ teaspoon kosher salt (such as Diamond Crystal).

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Ratings

5 out of 5
254 user ratings
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Comments

Sabina

Mozzarella is kinda bland for a grilled cheese.

Susan

I don’t really know what you all are talking about. This is the best grilled cheese sandwich I’ve ever had! Just follow the directions and actually make it and eat it. Yum! five stars.

Permabulk

Real grilled cheese heads know to put mayo on the outside and butter on the inside

Gregg

Add some shredded Parmesan on top of the slices before the shredded Mozzarella for added flavor. Trouble with both cheeses is that they are dry even when melted. Consider Jarlsberg, Edam, or Smoked Gouda for the center cheese melt. But not cheddar--flavor clash! Low heat is essential to melt the interior before scorching the garlic and parsley in the bread coating. The Parmesan outside should frico and brown easier than plain bread. A word of caution: an unwatched grill cheese can quickly burn.

Elaine

This is GOOD!!! I kept to the recipe, but did add a little bit of smoked mozzarella, and both used were shredded. Toasted the inside halves of the bread first in regular butter, then added the garlic parsley parmesan butter, topped it with cheese, then smeared the rest of the butter concoction on the outside halves of the bread and put it back in the pan. Added a little garlic powder and a pinch of salt to the butter. Golden brown and delicious!!! Will be making this again and again!

Amanda

mozzarella not a good choice

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