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one golden French-bread grilled-cheese sandwich cut into two halves with melted pale provolone and Asiago inside and a thin toasted garlic-butter coating on the bread on an ordinary plate, with no whole garlic cloves, parsley or garnish
Rachel Kim

Garlic Bread Grilled Cheese

Roasted garlic turns the butter into a spread that tastes sweet and savory without leaving sharp raw garlic bits on the crust. Roast a small head while you do something else in the kitchen. Mash the cloves smoothly before mixing them into softened butter, then spread that mixture thinly so the French bread can still crisp. Provolone does most of the melting, with a little Asiago adding flavor without making the center depend on a hard cheese to stretch.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1 small head garlic about 6 cloves
  • 1 tsp olive oil
  • 1 1/2 tbsp unsalted butter softened
  • 4 slices French bread about 1/2 inch thick
  • 4 oz provolone thinly sliced
  • 1 oz Asiago finely grated

Method
 

  1. Heat the oven to 400°F. Cut the top from the garlic head to expose the cloves, drizzle with olive oil, wrap in foil and roast for 35 to 45 minutes until very soft.
  2. Cool garlic for 5 minutes, squeeze the softened cloves from their skins and mash them smooth. Mix with softened butter.
  3. Spread half the garlic butter thinly over the inner faces of the bread. Divide provolone and Asiago between 2 slices and close with the other slices.
  4. Spread remaining garlic butter thinly over the outside faces. Cook in a large skillet over medium-low heat for 4 to 5 minutes per side until golden and the cheese is fully melted, lowering the heat if the garlic butter darkens too quickly.
  5. Rest for 1 minute, cut in half and serve.