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(112)
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 monosaturated 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
112 user ratings
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Comments

Sabina

Mozzarella is kinda bland for a grilled cheese.

Permabulk

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

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.

Neekilia

I made this for my very picky eater and it was a hit and I found it so delicious as well.

Azawakh

I’ve been making this for years with smoked mozzarella and saffron aioli. Insane with fresh tomato soup.

Michaela

I thought I invented this! My kids love my version of these and request it when their friends are over. We sometimes add good quality pepperoni inside, and dip in marinara. My boys call them “grilled cheezzas”

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