Garlic Butter Mayo Grilled (Printer View)

Crispy sourdough layered with garlic mayo and melted cheese for a rich, savory bite.

# Components:

→ Bread

01 - 4 slices sourdough bread

→ Cheese

02 - 4 slices sharp cheddar cheese
03 - 2 slices mozzarella cheese (optional)

→ Garlic Mayo Spread

04 - 3 tablespoons mayonnaise
05 - 1 large garlic clove, finely minced or grated
06 - 1 teaspoon fresh parsley, finely chopped (optional)
07 - ¼ teaspoon black pepper

→ Assembly

08 - 1 tablespoon Dijon mustard (optional)

# Method:

01 - Combine mayonnaise, minced garlic, parsley, and black pepper in a small bowl. Mix thoroughly to form a smooth spread.
02 - Arrange the sourdough slices and optionally spread a thin layer of Dijon mustard on the inside of two slices.
03 - Place 2 slices of cheddar and 1 slice of mozzarella (if using) between paired bread slices. Close the sandwiches.
04 - Spread the garlic mayo mixture evenly on the exterior of each bread slice, covering both top and bottom.
05 - Preheat a nonstick skillet or griddle over medium-low heat until warm.
06 - Place sandwiches in the pan and cook 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden and cheese is melted.
07 - Remove sandwiches from heat, let rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • The garlic mayo creates corners so impossibly crispy they practically sing when you bite down.
  • Sharp cheddar and mozzarella together hit that sweet spot between melty and structured, so it doesn't fall apart.
  • No butter means your hands stay clean and your kitchen doesn't smell like a deep fryer for three hours.
  • It comes together in under twenty minutes, which means lunch on a genuinely busy day.
02 -
  • Don't use low-fat mayo—it doesn't crisp the bread, it just sits there and gets rubbery.
  • Medium-low heat is your friend; medium-high heat is how you end up with burnt outsides and cold cheese insides, a mistake I made more times than I want to admit.
  • The garlic must be finely minced or grated, because chunks of raw garlic in the mayo taste aggressive and almost bitter when they hit the hot pan.
03 -
  • Grate your garlic instead of mincing it if you have a microplane—it distributes more evenly through the mayo and disappears into the spread instead of lingering in chunks.
  • Let your cheese sit at room temperature for five minutes before building the sandwich so it melts faster and more evenly in the pan.
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