This roasted garlic four cheese grilled cheese sandwich is a must have on the side of any soup or salad.
Did you know that Starbucks has a grilled cheese sandwich? If you did and if you’ve tried it, you will also know that it’s hands down one of the best things on their menu. It is crave-worthy, I absolutely love it. I was inspired to come up with one to make at home and dare I say this one is even better. Make it for an easy weeknight dinner or WFH lunch.
The Epic Flavors
This grilled cheese sandwich has the best flavors. Crusty sourdough smothered in compound oven-roasted garlic butter with four cheeses in the middle. I’m drooling just telling you about it.
Take the entire garlic and, with a sharp knife, cut off the top of the garlic head, about 1/4 inch down to make sure all of the garlic cloves are exposed. Drizzle olive oil over the top of the exposed garlic, it’s okay if it’s messy. Use about 1-2 tablespoons. Tightly wrap the garlic in aluminum foil and place on a baking sheet with edges. As the garlic roasts in the over, oil will leak out a little.
Roast at 400F for about 45 minutes. The garlic will be smushy soft and very fragrant.
The good news is that you can make several at a time. If you want to make more compound roasted garlic butter, go for it! You can roll it into a log with parchment paper and wrap in plastic wrap. Store it in the fridge like you do with regular butter. Spread it on vegetables, meat, toast or just have it on hand for grilled cheese moods.
The Four Cheeses
You will get the best cheese pull with this amazing blend of cheeses. Creamy fontina, nutty Parmesan, sharp provolone and mild asiago (or mozzarella) makes this grilled cheese sandwich irresistible. You can buy them all inside of an Italian blend shredded cheese bag – any mix will do. You will want to buy the fontina cheese on the block, it is the main cheese of the sandwich.
Roasted Garlic Grilled Cheese Sandwich (Copycat Starbucks)
- 1 head Garlic
- 1-2 TBSP Olive Oil
- 6 TBSP Butter - room temperature
- 1 loaf Crusty Sourdough Bread (8 slices)
- 0.6 lb Fontina Cheese, shredded
- 8 oz 3-4 Italian Blend Shredded Cheese should have Parmesan & provolone
- Fresh Thyme for Garnish
- Preheat the oven to 400F. Take the entire garlic and, with a sharp knife, cut off the top of the garlic head, about 1/4 inch down to make sure all of the garlic cloves are exposed. Drizzle olive oil over the top of the exposed garlic, it's okay if it's messy. Use 1-2 tablespoons. Tightly wrap the garlic in aluminum foil and place on a baking sheet with edges. The garlic will be smushy soft and very fragrant.
- In a small bowl, squeeze the roasted garlic cloves into the butter. Use a fork to smash and mix into a compound butter.
- Spread the butter onto one side of each piece of sourdough bread.
- Over medium heat, preheat a large non-stick pan. Once warm, add slices of your bread, buttered side down. Do not crowd the pan. Top the slices with shredded fontina and the Italian blend cheese.
- Add the top slice, buttered side up. Once the bottom is golden brown and the cheese starts to melt, flip the sandwich. You may want to use your hand to slight add pressure to keep the sandwich together while flipping.
- Once both sides are golden brown and the cheese is melted. Sprinkle on fresh thyme for garnish.