Equipment Needed
- A small bowl for mixing the garlic butter
- A butter knife or small spatula
- Grater (if shredding your own cheese)
- Large non-stick skillet or griddle
- Spatula
- A lid or large heat-safe bowl to cover the skillet (this is my secret weapon for melt!)
Step-by-Step Instructions
Start by making your magical garlic butter. In your small bowl, mix the softened butter, garlic powder, and dried parsley until it’s fully combined and fragrant. If your butter is too cold, you’ll struggle to blend it smoothly—I learned this the hard way, leaving little flecks of unmixed powder. Let it sit on the counter for 20 minutes before you start. While that happens, shred your cheeses and combine them in another bowl. Now, assemble your sandwiches: generously spread the garlic butter on one side of each slice of bread. This buttered side will become your glorious, golden crust. Flip two slices over, and pile the cheese high on the unbuttered side. Top with the remaining slices, buttered side facing out.
Warm your skillet or griddle over medium-low heat. This is crucial: medium-low. I was impatient once and cranked it to medium-high, and I ended up with a charcoal-black crust and unmelted cheese in the center—a true tragedy. Place your assembled sandwiches in the pan. Listen for that gentle, satisfying sizzle. Cook for about 3-4 minutes, until the bottom is a deep, golden brown and the garlic scent is intoxicating.
Here comes my favorite trick, learned after one too many sandwiches with cold centers: carefully flip the sandwich, then immediately cover the skillet with a lid (or invert a large heat-safe bowl over it). This traps the heat and creates a miniature oven, steaming the sandwich just enough to guarantee the cheese melts into a perfect lava pool without burning the bread. Let it cook covered for another 2-3 minutes. Peek to check the color; you want an even, crisp golden brown.
When both sides are perfectly crisped, transfer the sandwiches to a cutting board. For the love of all that is cheesy, let them rest for just one minute. I know it’s torture, but this allows the cheese to set slightly so it doesn’t all gush out on the first bite. Then, slice diagonally—it just tastes better that way—and watch that beautiful cheese pull. The sound of the crust cracking as you cut it is pure music.(See the next page below to continue…)