Garlic Bread Grilled Cheese marries buttery, herb-flecked toast with ribbons of melted provolone and mozzarella, creating a crave-worthy union of two comfort-food classics.
Ready in 15 minutes, it’s a week-night hero that feels diner-worthy yet needs only pantry staples.
Key Ingredients
Unsalted butter – carries the garlic-parsley flavor and browns the bread to a crackly crust.
Fresh parsley – lifts richness with a clean, herbaceous note.
Pecorino Romano – adds a sharp, salty punch that echoes classic garlic-bread flavor.
Garlic clove – fragrant backbone; mince finely so it fuses into the butter.
White sandwich bread – soft crumb to soak up flavored butter while crisping outside.
Provolone slices – stretchy, slightly smoky base layer.
Shredded mozzarella – melts into creamy pockets, amplifying cheese pull.
Crafting Your Garlic Bread Grilled Cheese
Butter one side of each bread slice with the garlic-herb mixture.
Stack provolone and mozzarella between the un-buttered sides.
Toast in a medium-hot skillet until each exterior turns deep golden and the cheese flows.
Pro Tips
A pre-heated, heavy skillet (cast iron if possible) locks in quick browning, preventing soggy centers.
For extra flavor, swap Pecorino with Parmesan or add a pinch of red-pepper flakes to the butter.
Prefer a heartier bite?
Sub Italian loaf slices—just plan a minute more per side for full melt.
Storing
Cool completely, then wrap each half in parchment and slide into an airtight container. Refrigerate up to 3 days or freeze for 1 month.
Reheat straight from cold in a 175 °C oven or air-fryer for 5–7 minutes; the crust re-crispens and cheese re-melts without steaming the bread.
Frequently Asked Questions
Can I use pre-shredded cheese?
Yes, but freshly shredded mozzarella melts more smoothly because it lacks anti-caking starches.
What bread works best besides white?
Sourdough and Italian batard hold up nicely, offering tang or chew without overpowering garlic-butter notes.
Is salted butter okay?
Absolutely—just reduce added Pecorino by a pinch to keep salt balanced.
How do I avoid burnt garlic?
Mix raw garlic into softened butter rather than cooking it first; its moisture helps prevent scorching during the quick skillet sear.
Garlic Bread Grilled Cheese
Ingredients
- 4 slices white bread
- 2 tablespoons chopped fresh parsley
- 4 tablespoons unsalted butter softened
- 4 slices provolone cheese
- 1 tablespoon grated Pecorino Romano cheese
- 1 clove garlic minced
- ½ cup shredded mozzarella cheese
Instructions
- Warm a large skillet over medium heat.
- In a small bowl, blend the softened butter with parsley, Pecorino Romano, and garlic until uniformly combined.
- Spread a thin layer of the garlic-herb butter over one side of each bread slice, then flip the slices butter-side down.
- Arrange provolone and mozzarella evenly over two of the unbuttered sides, cover with the remaining bread, ensuring the buttered surfaces face outward.
- Lay the sandwiches in the skillet and toast the first side until richly golden, about 3–4 minutes; turn gently.
- Cook the second side until the bread is crisp, deeply colored, and the cheeses have melted, another 3–4 minutes.
- Transfer to a board, halve each sandwich, and serve immediately.