Go Back
garlic bread grilled cheese recipe featured
Avatar photoJohnson Maya

Garlic Bread Grilled Cheese Recipe (Easy & Cheesy)

Transform two comfort food classics into one irresistible sandwich. This garlic bread grilled cheese recipe combines buttery, herb-seasoned garlic bread with melty provolone and sharp cheddar for a crispy, gooey masterpiece ready in under 15 minutes.
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Calories: 760
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE GARLIC BUTTER:
  • 1/2 cup (112g) unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup (25g) grated Parmesan cheese
  • FOR THE SANDWICH:
  • 4 slices French or Italian bread, 1/2 inch thick
  • 4 slices provolone cheese
  • 2 slices sharp cheddar cheese

Equipment

  • Mixing bowl
  • Spatula
  • Skillet or griddle
  • Pastry brush (optional)

Method
 

  1. garlic bread grilled cheese recipe recipeCard1
  2. In a small bowl, combine the softened butter, minced garlic, chopped parsley, and grated Parmesan. Mix until smooth and well blended. Allow the butter to sit at room temperature for 15–20 minutes for easier mixing. This garlic butter mixture will coat the outside of the bread for maximum flavor and crispness.
  3. Lay out two slices of bread on a cutting board. Spread one tablespoon of the garlic butter mixture evenly on one side of each slice—this will be the outer side that browns in the skillet. On the unbuttered side of each slice, layer one slice of provolone and half a slice of sharp cheddar. Grating your own cheese ensures better melt and richer flavor.
  4. Place the second slice of bread on top of each cheese stack, ensuring the buttered side is facing outward. Press down lightly to secure the layers without squeezing out the filling. Do not press too hard, or the cheese may escape during cooking.
  5. Heat a large skillet over medium-low heat. Once hot, place both sandwiches in the pan. Cook for 3–4 minutes per side, covered for the first 2 minutes to trap heat, until the bread is golden brown and the cheese is fully melted. Adjust heat as needed to prevent burning.
  6. Remove the sandwiches from the skillet and let them rest for 1 minute. This allows the molten cheese to settle slightly. Slice diagonally with a serrated knife and serve immediately with a side of marinara or tomato soup for dipping.

Nutrition

Calories: 760 | Carbohydrates: 56 | Protein: 28 | Fat: 46 | Fiber: 3 | Sugar: 6

Notes

STORAGE: Best eaten fresh. Leftovers can be refrigerated for up to 1 day and reheated in a skillet. Avoid microwaving to preserve crispness.
MAKE AHEAD: Garlic butter can be made 5 days ahead and stored in the fridge, or frozen for 2 months.
SUBSTITUTIONS: Use sourdough or whole grain bread for variation. Substitute mozzarella or Gruyère for provolone. For dairy-free, use plant-based butter and vegan cheese.
PRO TIPS: Always grate your own cheese. Cook over medium-low heat to prevent burnt bread and unmelted cheese. Add a slice of American cheese for extra creaminess.
SERVING SUGGESTIONS: Serve with tomato soup, marinara sauce, or a crisp green salad for a balanced meal.
Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!

Tried this recipe?

Let us know how it was!