For when one carb-y favorite just won’t do, get two-in-one with this Garlic Bread Grilled Cheese.
In my opinion, the garlic bread is more exciting than the main course it typically accompanies. I could live off bread (if my metabolism would let me). And when a restaurant delivers fresh bread bundled up in a basket with butter or oil, I know I’m going to eat until there’s no room left for the entree. And I’m okay with that.
But it’s for that very reason I decided to stop playing by the rules and upgrade my garlic bread to the main course by turning it into a grilled cheese. Cheesy garlic bread is such a beautiful thing, so why not slap two together to create a sandwich? Why even try to pretend we don’t want to make a meal out of cheesy garlic bread?
I’m not one to let societal norms hold me back.
If you took just the first part of this recipe alone, you’d have the perfect essential garlic bread recipe: crusty, fresh Italian bread slathered in butter with fresh garlic, basil, and parsley that’s been gently sautéed. It may be simple, but it’s super flavorful, and exactly what my tongue expects to taste and feel when I think of garlic bread.
Now imagine three kinds of melted cheese – Muenster, mozzarella, and parmesan – binding two slices of that golden bread. Ugh, why didn’t I glue garlic bread together with cheese sooner?? It’s okay, I’ll just make up for lost time by eating this basically every day.
A Few Tips Before You Get Cooking:
- If you’re not a fan of my cheese selections, feel free to play with your own combination!
- My Caramelized Onion Tomato Soup is the perfect pairing for dipping these grilled cheeses.
- I do my grilled cheeses in the oven because it creates even, all-around browning and crisping while perfectly melting the cheese, and without having to worry about flipping these behemoths.
- Good-quality bread goes a long way, so make sure you pop into your grocery store’s bakery section to grab the fresh stuff!
Garlic Bread Grilled Cheese
By The Smart Cookie Cook
- 2 cloves garlic, finely chopped
- 4 tbsp. (1/2 stick) unsalted butter
- 1 tsp. chopped fresh parsley
- 1 loaf fresh, crusty Italian bread
- 8 oz. Muenster cheese, shredded
- 2 cups shredded mozzarella cheese
- 3/4 cup shredded parmesan cheese
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
- In a small pan over medium-low heat, melt the butter. Add the garlic and sauté until just slightly golden, about 10 minutes. Turn off the heat and stir in the parsley.
- Lay the slices of bread on the prepared sheet in a single layer. Brush the top of each slice evenly with the butter/garlic mixture. Bake for 5-10 minutes, or until it just barely starts to become golden.
- Meanwhile, combine all the cheese in a bowl and mix together.
- Turn over half the slices of the baked bread so the butter side is facing down. Place a generous handful or two of cheese on top of each of the butter-side down slice (about 1/2 cup of cheese per slice). Then use the remaining slices of bread to close each sandwich, butter-side up.
- Return sandwiches to the oven for another 5-10 minutes, or until golden brown and cheese is completely melted. Enjoy!