Meet the ultimate grilled cheese: garlic bread grilled cheese. Roasted garlic butter, sourdough bread and gooey fontina combine to create a crunchy, crispy, deeply flavorful sandwich.
Yes, we’re doing this — and you’ll want to make it immediately.
Garlic bread grilled cheese is everything you want in comfort food: rich roasted garlic butter spread on sourdough, toasted until golden, crisp and melty. It’s grilled cheese, but elevated — fancy only in the best, most approachable way.
The roasted garlic butter is savory, nutty and deeply aromatic. Spread it on bread, add a generous amount of shredded fontina, and toast low and slow until the bread is perfectly crisp and the cheese is molten. It’s indulgent, addictive and perfect for garlic lovers — or anyone who loves bold, comforting flavor.
This sandwich disappeared in minutes when I tested it at a gathering. Cut into sticks, it makes an irresistible appetizer. The butter melts into the bread while the cheese becomes soft and stretchy — a buttery, melt-in-your-mouth experience that’s hard to beat.
If you want a classic pairing, serve it with tomato soup — a luscious match for dunking and the perfect cozy combo.
How I make it
I start by making the garlic butter. Roasted garlic cloves are ideal for a mellow, caramelized garlic flavor; garlic confit works beautifully too. Mash the roasted cloves into softened unsalted butter, then stir in grated Parmesan, a pinch of kosher salt and chopped fresh herbs like parsley or basil. The result is rich and fragrant — delicious not only on grilled cheese but also on vegetables or grilled chicken.
Spread the garlic butter on the outsides of sourdough slices and fill the inside with freshly grated fontina. Fontina melts beautifully and gives the sandwich a silky texture, though you can substitute your favorite melting cheese if desired.
Cook the sandwiches in a skillet over low to medium-low heat so the bread browns slowly and the cheese melts fully. Flip once the bottom is golden and repeat until both sides are crisp and the cheese is oozy. Finish with a sprinkle of Parmesan and more fresh herbs if you like, then slice and serve.
This sandwich is ideal for parties, appetizers or a decadent weeknight dinner. Cut into sticks for dipping or serve whole alongside soup for a classic comfort meal.
No one can pass this up!
This recipe also works wonderfully as grilled cheese sticks or paired with small soup servings for an appetizer spread. It’s rich, flavorful and perfect for entertaining.
If this inspires more grilled cheese ideas, try variations like french onion grilled cheese, street corn grilled cheese, or white pizza grilled cheese — many delicious riffs benefit from roasted garlic.
This might be my favorite comfort food of all time.
Garlic Bread Grilled Cheese
Garlic Bread Grilled Cheese
2
sandwiches
1 hr
20 mins
1 hr 20 mins
Ingredients
- 2 whole heads of garlic
- olive oil for drizzling
- 6 tablespoons unsalted butter
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh herbs (parsley, basil or rosemary)
- kosher salt, to taste
- 4 slices sourdough bread
- 6 ounces fontina cheese, freshly grated
Instructions
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Preheat the oven to 350°F (175°C).
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To roast the garlic, slice the top off each head to expose the cloves. Remove loose papery skin, drizzle each head with olive oil, wrap tightly in foil and roast 45–60 minutes until cloves are soft, caramelized and golden. Let cool slightly.
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Squeeze the roasted cloves onto a plate. Combine with softened butter, grated Parmesan, chopped herbs and a pinch of kosher salt. Mash with a fork until blended into a spreadable garlic butter.
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Spread the garlic butter on the outside of each slice of sourdough. Heat a large skillet or griddle over medium-low heat. Place two slices butter-side down in the skillet, top with the grated fontina, then place the remaining slices butter-side up on top.
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Cook slowly over low to medium-low heat until the bottom is golden and the cheese begins to melt, about 4–6 minutes. Flip and cook until the second side is golden and the cheese is fully melted.
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Remove from the skillet and, if desired, sprinkle with extra Parmesan and fresh herbs. Slice and serve hot.
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The only way to eat garlic bread from now on.