Criss- Cut Garlic Bread Grilled Cheese
Think garlic bread, but way more fun. This hasselback grilled cheese has more surface area for that garlicky butter to soak in and get extra crispy, with melty cheese hiding in the middle. Rip off little squares as you eat and enjoy a cheese pull with every bite.
Servings servings
Ingredients
GARLIC BUTTER
- 1/2 cup unsalted butter, melted
- 1 tablespoon finely chopped parsley
- 1 tablespoon minced garlic
- 3 tablespoons grated parmesan
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, more to taste
- 1/2 teaspoon salt
SANDWICH ASSEMBLY
- 12 slices white sandwich bread, Japanese milk bread or thick slices preferred
- 6 slices white American cheese
- 6 slices white cheddar cheese
Instructions
- Start by making the garlic butter. In a bowl, mix together the melted butter, finely chopped parsley, minced garlic, grated parmesan, black pepper, oregano, and salt until smooth and fully combined. Set aside.
- Take your 12 slices of white sandwich bread. For each sandwich, you’ll need one whole slice for the bottom and one criss-cut/hasselback slice for the top. To hasselback the top slice, start by making one vertical cut straight down the center just 2/3 to 3/4 of the way down. Then make one cut halfway between the center and the left edge, and another cut halfway between the center and the right edge—this gives you three evenly spaced vertical cuts. Turn the bread 90 degrees and repeat the same process horizontally. Make sure to slice only about 2/3 to 3/4 of the way down so the bottom of the bread stays intact and you get that perfect grid on top without the slice falling apart.
- Grab a nonstick baking tray and lightly brush the surface with some of the garlic butter. Place 6 of the whole bread slices directly on the tray. On each slice, layer one slice of white American cheese and one slice of white cheddar cheese. You can stack them or slightly overlap.
- Top each sandwich with one of the hasselbacked slices. Press it down gently so it sits evenly on the cheese. Use a pastry brush or spoon to generously coat the top and all sides of the bread with garlic butter, making sure it gets into every cut and edge.
- Bake at 375°F for 10 to 12 minutes, until the cheese is melted and the tops are golden and crisp. For extra browning, broil during the last 1 to 2 minutes—just keep a close eye so it doesn’t burn.
- Let cool for a minute, then slice and serve warm.
Notes
Q: What’s the best kind of bread to use?
A: The best bread for this is shokupan, or Japanese milk bread. It’s soft, slightly sweet, and slices beautifully for that perfect hasselback cut while staying tender inside and crisping up on the outside. The second best option is any classic white sandwich bread you already have on hand—it still works great and gets deliciously crispy! Q: How do I make the hasselback cuts without slicing all the way through the bread?
A: Use a serrated knife and cut gently. Start by cutting vertically down the center, then make one cut between the center and the left edge, and one between the center and the right edge. Turn the bread 90 degrees and repeat. Cut about 2/3 to 3/4 of the way down so the slices stay connected at the base. Q: Do I need to line the tray with parchment paper?
A: If you’re using a nonstick tray, you don’t need parchment. But if your pan tends to stick or you want easier cleanup, feel free to line it with parchment paper. It does crisp up bettter on the bottom without parchment paper though. Q: What cheeses work best?
A: A mix of white American and white cheddar gives the best melty, creamy center with just the right flavor. You can also use mozzarella, Monterey Jack, or even cream cheese for a different texture. Q: Can I prep these ahead of time?
A: Yes! You can assemble the sandwiches a few hours in advance and keep them in the fridge covered until ready to bake. Q: Why did my top bread get too dark or crispy?
A: Ovens vary, and the garlic butter can brown fast. Keep an eye during the last few minutes and skip or shorten the broil if needed. You can also try baking them on a lower rack in your oven. Q: Can I make these in the air fryer?
A: Yep! Air fry at 350°F for 5 to 7 minutes, depending on your machine. You might need to work in batches depending on size.
A: The best bread for this is shokupan, or Japanese milk bread. It’s soft, slightly sweet, and slices beautifully for that perfect hasselback cut while staying tender inside and crisping up on the outside. The second best option is any classic white sandwich bread you already have on hand—it still works great and gets deliciously crispy! Q: How do I make the hasselback cuts without slicing all the way through the bread?
A: Use a serrated knife and cut gently. Start by cutting vertically down the center, then make one cut between the center and the left edge, and one between the center and the right edge. Turn the bread 90 degrees and repeat. Cut about 2/3 to 3/4 of the way down so the slices stay connected at the base. Q: Do I need to line the tray with parchment paper?
A: If you’re using a nonstick tray, you don’t need parchment. But if your pan tends to stick or you want easier cleanup, feel free to line it with parchment paper. It does crisp up bettter on the bottom without parchment paper though. Q: What cheeses work best?
A: A mix of white American and white cheddar gives the best melty, creamy center with just the right flavor. You can also use mozzarella, Monterey Jack, or even cream cheese for a different texture. Q: Can I prep these ahead of time?
A: Yes! You can assemble the sandwiches a few hours in advance and keep them in the fridge covered until ready to bake. Q: Why did my top bread get too dark or crispy?
A: Ovens vary, and the garlic butter can brown fast. Keep an eye during the last few minutes and skip or shorten the broil if needed. You can also try baking them on a lower rack in your oven. Q: Can I make these in the air fryer?
A: Yep! Air fry at 350°F for 5 to 7 minutes, depending on your machine. You might need to work in batches depending on size.
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