It is a great spin to an already great sandwich. The garlic adds a special surprise to the four cheese blend that makes this grilled cheese stand out. A few tips for this recipe, don't skimp out on tasty bread, it really makes a difference. Fresh bread from a bakery makes this elementary school lunch seem more like a gourmet dinner. Also, try dipping the grilled cheese in marinara sauce to add even more flavor! Lastly, I was fortunate to find a four cheese blend by Sargentos that had the exact cheeses I was looking for. Plus, they were already shredded!
Garlic Grilled Cheese
adapted from Rachael Ray
2 Tbsp. extra-virgin olive oil
3 Tbsp. butter
1 garlic clove
8 slices bread (I used vienna)
1 package Sargentos shredded cheese blend containing Provolone, Mozzarella, Asiago and Romano
*or you may buy each individually (1 c. shredded for each, except 1/2 c. shredded for Romano)
1. In a small skillet over medium low heat, warm oil, butter, and minced garlic for about 3 minutes. Remove from heat.
2. Dip one side of the bread slice in the garlic butter mixture and place buttered side down on a large skillet over medium high heat. Do for 3 more slices.
3. Top the four bread slices with even amounts of the cheese blend.
4. Dip one side of the last four bread slices in the garlic butter mixture. Garlic butter side up, place on top of the bread and cheese to create a sandwich.
5. Flip the grilled cheese once the bread on the bottom is golden brown. Turn the heat down if you notice the bread is browning but the cheese is not melting.
6. Remove from skillet once both sides are browned to your liking and the cheese is melted. Cut in half, if desired.