Garlic Bread Grilled Cheese

sandwich grilled cheese butter parsley garlic kosher salt black pepper cheddar lunch dinner vegetarian dinner parties easy quiche weeknight

Meryl Rothstein

Makes 2

Source

Ingredients

4 Tbsp. unsalted butter, room temperature

2 Tbsp. finely chopped parsley

½ garlic clove, finely grated

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Freshly ground black pepper

4 thick slices Pullman or other sandwich bread

4 oz. sharp cheddar coarsely grated

Method

Mix butter, parsley, garlic, salt, and several grinds of pepper in a small bowl until well combined. Spread a generous amount of butter on one side of bread slices (about 1 Tbsp. per slice).

Place 2 bread slices, butter side down, in a large nonstick skillet over medium heat. Divide cheese between bread in skillet (it’s okay if some cheese spills over onto skillet; it’s going to become crispy and delicious and that’s why we’re all here, right?) and top with remaining slices of bread, butter side up. Cook, checking after a couple minutes, until bread is golden brown and toasted underneath, about 4 minutes. (Don’t rush! Remember, lower and slower is better.) Carefully turn sandwiches over and cook until second sides are golden brown and cheese is melted, about 4 minutes. Transfer to a cutting board and slice in half.