Garlic Bread Grilled Cheese Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Mash the garlic powder, parsley, sugar, seafood seasoning, garlic and salt into the softened butter and blend very well.
• Spread the garlic butter on one side of each slice of bread. Arrange the bread, buttered-side down, on a work surface. Layer four of the slices with a slice each of the American cheese, mozzarella and Gouda; be sure that the mozzarella is in the middle. Top with the remaining 4 bread slices, buttered-side up.
• Heat a grill pan over medium heat until hot; brush with the oil.
• Add the sandwiches to the pan. Cook until grill marked, 30 seconds per side, then transfer to a baking sheet. Bake until the cheese is melted through, 10 minutes. Serve immediately.

Steps:

• Preheat grill to low-medium heat.
• In a small bowl, combine olive oil, garlic, red pepper flakes, basil and salt. Brush both sides of the bread with the olive oil and garlic mixture.
• Place the bread on the grill and grill both sides, until golden and crisp; about 5 minutes. Sprinkle the top with cheese and place in the broiler until bubbly and golden, if inside. If outside, cover the grill and cook until the cheese is melted and bubbly. Serve immediately.

Steps:

• Preheat a grill to high heat.
• Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
• Spread the butter mixture generously on the baguette slices.
• Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
• Sprinkle with parsley and serve immediately.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine butter and garlic in a bowl and mix thoroughly. Spread butter mixture over 1 side of each bread and place on a baking sheet. Sprinkle with salt and pepper.
• Reduce grill heat to low and place bread, butter-side down, onto grill. Cook until grill marks appear, about 2 minutes, moving bread around every 15 to 20 seconds and watching for flare-ups.
• Turn bread over and sprinkle evenly with mozzarella cheese. Close grill and cook until cheese is melted, 1 to 2 minutes more. Transfer to a baking sheet, cut each bread into quarters, and serve warm.

Steps:

• Slice bread all the way through top to bottom, make slices about 1- 1 1/2 inches thick, set aside.
• Put all ingredients in Food processor, blender or use an immersion blender with everything in a bowl or 2 cup glass measuring cup (this is my favorite method, the blender is my last choice). Zizz everything up until there are no more chunks of anything. Taste the mix and adjust - some garlic is mild some have more bite - you want a good strong garlic taste. The mix will be kind of soupy, it firms after chilling if you have leftovers - when you go to use it again let it soften a few minutes until spreadable.
• If you add cheese you might not want to add the salt, especially if you use the kind in a can - I usually add fresh and like it with a little salt. Though the cheese can cause a little sticking on the grill, it tastes great and worth a little clean up.( If doing this in the broiler - don't add the cheese to the mix - but sprinkle it on the bread after you turn it over and broil till toasty. ).
• Spread a nice thin coat of butter mix on both sides of you bread. I usually stack them on a cookie sheet if I'm using the whole loaf - for just the two of us I use 4 slices and save the rest for another day.
• I usually grill the bread when everything else is almost done, cooking time varies with your grill and whether you're using gas or charcoal.
• Put the bread on the grill, check it often you want it kind of golden toasty or a little darker - sometimes the edges get over cooked in spots it's ok . Move the bread around as needed to keep from burning, My gas grill is hotter in the center so I have to spin the bread on the edges to keep it even - grill both sides of the bread, it usually takes a couple of minutes per side, serve ASAP Great with wine or a cold beer - I like to dip it in barbecue sauce.
• Remember - this is flexible - you can leave out all the extras except for the garlic - or add other seasonings like oregeno. Enjoy!
• Important - Use the butter mix within a week or freeze the leftovers.

Steps:

• The measurements on the margarine are approximate since I made a large portion of the garlic margarine and keep it in the fridge.
• Put garlic salt and margarine in small saucepan or microwave-safe bowl and melt.
• Place in refrigerator to cool to a semi-solid state.
• Pour off any liquid that settles on the top.
• Use the garlic margarine mixture to butter one side of each slice of bread and place buttered side down on a griddle.
• Place cheese on top of one piece of bread.
• Cook until browned on bottom (bread is usually ready when the cheese is good and melted).
• Slap the two pieces together and Enjoy!