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Garlic Bread Grilled Cheese with Marinara

Garlic Bread Grilled Cheese with Marinara turns Texas toast into a golden, buttery crunch with long, stretchy melted mozzarella and cheddar. Serve each hot pull-apart sandwich with bright tomato marinara for dipping.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Sandwiches
  • 4 Texas toast
  • 4 tbsp garlic butter Use softened butter for easy spreading.
  • 2 cup shredded mozzarella Shred fresh or use pre-shredded; keep it dry for better melting.
  • 1 cup cheddar Grate for faster melt and smoother pull.
Marinara
  • 1 marinara for dipping Heat to warm before serving if desired.

Equipment

  • 1 cast iron skillet

Method
 

Prep the sandwiches
  1. Spread garlic butter on one side of each Texas toast slice in an even layer so the edges brown uniformly.
  2. Layer shredded mozzarella and cheddar between the slices so the cheese reaches close to the crust for consistent melting.
Grill
  1. Preheat a cast iron skillet over medium heat until hot, then place the sandwiches in the pan and cook 4–5 minutes per side, flipping once, until golden.
  2. Press gently with a spatula for 30–45 seconds right after flipping so the layers melt together into an even pull.
Serve
  1. Serve the grilled cheese warm immediately with marinara for dipping on the side.

Notes

Pro tip: Use medium heat and let the bread brown slowly so the cheese melts before the outside burns. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet over medium-low until hot and crisp. Freezing is not ideal because the bread can soften and the cheese may become grainy after thawing. For a lighter option, use part-skim mozzarella and reduce the garlic butter to 2 tbsp (you’ll still get stretchy melt).