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Garlic Bread Grilled Cheese

Garlic bread grilled cheese made with thick sourdough or Italian bread, buttery herb-flecked garlic crust, and a triple-cheese filling. Cook low and slow in a skillet until deeply golden and the mozzarella, provolone, and parmesan melt into a stretchy, pull-apart center.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 2 servings
Course: Lunch
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Bread and cheeses
  • 4 thick slices sourdough or Italian bread
  • 1 cup shredded mozzarella
  • 0.5 cup shredded provolone
  • 0.25 cup grated parmesan
Garlic butter
  • 4 tbsp butter, softened
  • 2 garlic cloves, minced
  • 1 tbsp fresh parsley, chopped
  • 0.5 tsp garlic powder
  • 0.125 tsp red pepper flakes to taste

Equipment

  • 1 cast iron skillet

Method
 

Make the garlic butter
  1. Mix softened butter with minced garlic, garlic powder, and parsley until evenly combined, with visible herb flecks.
  2. Spread garlic butter generously on the outside of each bread slice so the surface looks well coated.
Assemble the sandwiches
  1. Layer mozzarella, provolone, and parmesan on the inside of 2 bread slices.
  2. Top with the other bread slices, pressing lightly so the cheese layer is held together.
Cook and finish
  1. Cook in a cast iron skillet over medium-low heat for 3–4 minutes per side, pressing gently with a spatula for even contact.
  2. Continue cooking until the outside is deeply golden-brown with a crispy garlic crust and the cheese is fully melted and glossy.
  3. Cut diagonally and serve immediately, showing melted cheese when pulled open.

Notes

Pro tip: keep the skillet on medium-low—garlic butter can brown quickly while the cheese finishes melting. Store leftovers covered in the refrigerator up to 2 days; reheat in a skillet over low heat until hot and re-crisped (avoid microwaving for best crunch). Freezing is not recommended because the bread texture softens after thawing. For a dairy-light swap, use shredded part-skim mozzarella and part-skim parmesan for a similar melt with less fat.