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Garlic Bread Grilled Cheese

Garlic bread grilled cheese with a dual-cheese melt: American cheese pulls into long strings while aged cheddar adds sharp, golden flavor. Griddled on medium-low heat until deeply golden, then sliced diagonally and served with warm tomato soup for dipping.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Texas toast or thick white bread
  • 4 4 thick slices Texas toast or thick white bread Thick slices help the inside melt while the outside turns deeply golden.
Garlic butter spread
  • 4 tbsp butter, softened
  • 3 garlic cloves, minced
  • 1 tbsp fresh parsley, chopped
  • 0.5 tsp garlic powder
Cheese filling
  • 4 slices aged white cheddar
  • 4 slices American cheese Use 1 slice per sandwich for the melt, and 1 for cheddar flavor.
  • 2 tbsp caramelized onions
Serving
  • 1 tomato soup for dipping Warm the soup so it’s ready when the sandwiches come off the pan.

Equipment

  • 1 cast iron skillet

Method
 

Make garlic butter
  1. Mix butter, minced garlic, chopped parsley, and garlic powder until smooth and spreadable.
  2. Spread the garlic butter on the outside of all bread slices.
Assemble sandwiches
  1. Layer aged cheddar, American cheese, and caramelized onions on the inside of 2 bread slices, then top with the remaining slices.
Grill
  1. Cook in a pan over medium-low heat for 4 min per side, pressing gently, until deeply golden.
  2. Let the sandwiches rest briefly so the American cheese finishes melting into strings and the aged cheddar flavor sets.
Slice and serve
  1. Slice diagonally and serve immediately with warm tomato soup for dipping.

Notes

Pro tip: keep the heat at medium-low and press gently so the butter toasts the bread without burning the garlic. Store leftover sandwiches in the refrigerator up to 2 days; reheat in a pan over medium-low until warmed through. Freezing isn’t recommended because the melt and texture can soften. For a dairy-light swap, use reduced-fat cheese varieties and expect a less stretchy pull.