Garlic Sage Butter Grilled Cheese Sandwich
Garlic sage butter grilled cheese sandwich: Sage-infused butter on crispy, white bread with melty mozzarella & sharp, white cheddar cheese.
Prep Time5 mins
Cook Time15 mins
- 4 tbsp butter* ½ a stick
- 1 tsp garlic minced
- 6-8 leaves sage roughly chopped, (6 medium or 8 large)
- 4 slices thick, crusty white bread
- 3 oz old/sharp white cheddar shredded
- 2 oz melty mozzarella*** shredded, see notes
- pinch red pepper flakes optional, for a bit of a kick
Shred your cheese and set aside. Set out four slices of bread.**
Add the butter and minced garlic to a medium saucepan or skillet. Melt the butter on medium heat. Once melted melted, add the chopped sage and lower the heat to low. If using red pepper flakes, add them now. Gently swirl the pan while the sage cooks for about 3-5 minutes — careful not to let the leaves burn. The sage will turn brighter green, then get darker, almost greenish-brown when it starts to crisp up.
Dip one side of each slice of bread into the garlic sage butter, letting bits of the crispy sage stick to the bread (it doesn't all need to attach to the bread). Or, use a butter brush to apply the butter/sage/garlic to the bread.
Place two slices of bread, buttered-side down, into the pan, and turn the heat to medium.While the bread cooks, top each piece with half the shredded cheese. Top with the remaining two pieces of bread, buttered side on top. Cook until one side begins to get crispy and golden and the cheese starts to get ooey gooey. Once one side is cooked to your liking, flip and repeat on the other side. Once done, remove from the pan and cut each sandwich in half.If there's still sage butter left in the pan, brush it on the sandwiches.Serve HOT and enjoy.
*I recommend using a really good quality, grass-fed butter for this recipe.
**It's important to set out your bread and shred your cheese before you start anything else. Once the butter, garlic, and sage are cooking, you won't have time and you don't want the sage to burn!
*** I use Saputo Mozzarellissima. Fresh mozzarella or another stretchy, melty mozzarella works too. Just don't use pre-shredded. Shred your own from a block of cheese.