Garlic Butter Mayo Cheese (Printable Version)

Golden sourdough with garlic mayo and melted cheddar offers crisp, savory delight in every bite.

# What You'll Need:

→ 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 - 1/4 teaspoon black pepper

→ For Assembly

08 - 1 tablespoon Dijon mustard (optional)

# Steps to Follow:

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

# Additional Tips::

01 -
  • The garlic mayo creates edges so crispy and golden they practically shatter, no heavy butter needed.
  • Sharp cheddar melts into every crack while sourdough gives you that tangy backbone that makes the whole thing taste more sophisticated than it has any right to be.
  • Twenty minutes from craving to plate, and your kitchen smells incredible.
02 -
  • Medium-low heat is not negotiable; too hot and your bread burns while the cheese barely melts, too low and you get a limp, pale sandwich that tastes like sadness.
  • Fresh minced garlic in mayo is the entire point—jarred minced garlic or powder tastes bitter by comparison and won't give you those flavor moments that make you close your eyes.
03 -
  • Grate your garlic instead of mincing it if you have the patience—it distributes more evenly and cooks into the mayo almost invisibly, giving you pure garlic flavor without chunks.
  • Press your sandwich gently while it cooks but not like you're trying to flatten it; just enough pressure that the cheese makes full contact with the bread and melts completely.
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