Copycat Starbucks Grilled Cheese Recipe

Ingredients

• 28 g (2 tablespoons)softened butter
• 1.25 ml (¼ teaspoon)garlic powder
• 10 g (2 tablespoons)grated Parmesan
• 4 slicessourdough bread
• 4 slicesmozzarella cheese
• 4 sliceswhite cheddar cheese

Instructions

1. 1

   Mix the butter

   Put the softened butter, garlic powder and Parmesan in a small bowl. Mix with a fork until evenly combined.

2. 2

   Butter the bread

   Spread the garlic butter over one side of each slice of bread.

3. 3

   Heat the skillet

   Set a skillet over medium-low heat.

4. 4

   Start the sandwich

   Place one slice of bread in the skillet, buttered side down.

5. 5

   Add the cheese

   Arrange 2 slices of mozzarella and 2 slices of cheddar on the bread.

6. 6

   Close the sandwich

   Top with another slice of bread, buttered side facing up.

7. 7

   Cook until golden

   Cook for 3–4 minutes per side, gently pressing with a spatula to help the cheese adhere, until the cheese is completely melted and the bread is crisp and browned. Repeat steps 4–7 to make the second sandwich.

8. 8

   Slice and serve

   Cut each sandwich in half and serve immediately.

What is a copycat grilled cheese?

Grilled cheese is a familiar American sandwich made by heating bread and cheese together until the outside browns and the filling melts. This copycat version takes its cue from a café-style sandwich, using sourdough and a two-cheese filling.

The combination of mozzarella and white cheddar gives the centre both a stretchy melt and a sharper cheese flavour. Garlic-Parmesan butter seasons the bread as it toasts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 12g protein, 30g carbs, 11g fat.

The bread supplies most of the carbohydrates, while the butter and cheeses contribute much of the fat. The mozzarella, cheddar and Parmesan provide the sandwich's protein. Pair a serving with salad or vegetables for a more balanced plate.

Choosing the bread and cheese

Sourdough: its sturdy slices hold the filling and toast to a crisp surface. Choose slices that are similar in size so the sandwich cooks evenly.

Cheese: use the specified 2 slices each of mozzarella and white cheddar per sandwich. Keeping the slices in a single, even layer helps them melt at a similar pace.

Making the garlic butter

Softened butter: it mixes easily with the garlic powder and Parmesan, making the spread simple to apply to the bread. If it is still firm, give it a little more time to soften before mixing.

Even coating: spread the mixture over one side of every slice, right to the edges. Those buttered sides form the outsides of the sandwiches and brown in the skillet.

Managing the heat

Medium-low heat gives the cheese time to melt while the bread browns. A hotter skillet can darken the bread before the centre is warm and gooey.

Work with one sandwich at a time unless your skillet has room for both without crowding. The method calls for repeating the cooking steps for the second sandwich.

Getting the right texture

Press gently: a light press with the spatula helps the layers sit together. Avoid flattening the sandwich hard, which can squeeze out the filling.

Look for cues: the bread should be crisp and browned, and the cheese completely melted. If the outside is ready first, lower the heat and allow the filling more time.

Serving the sandwiches

Slice each sandwich in half and serve as soon as it comes off the heat, while the cheese is still soft. A tomato soup or a simple green salad makes a fitting accompaniment.

For a light contrast, add crunchy raw vegetables or pickles alongside. These sides complement the rich, toasted bread without changing the sandwich itself.

Recipe notes & tips

• Soften the butter enough that it mixes smoothly with the garlic powder and Parmesan.
• Spread the butter evenly so the bread browns consistently.
• Keep the skillet at medium-low while the cheese melts.
• Use a gentle press with the spatula rather than flattening the sandwich.
• Serve promptly for the best contrast between crisp bread and melted cheese.

Variations

• Add tomato: tuck in a thin layer of tomato, then cook until the cheese melts.
• Add herbs: mix a little dried oregano into the garlic-Parmesan butter.
• Use a different bread: choose another sturdy sliced loaf that can hold the filling.
• Try a cheese swap: replace one cheese with another good-melting variety.
• Add a side: serve with tomato soup for a classic café-style meal.

Common mistakes to avoid

• Butter still firm: soften it before mixing so the garlic and Parmesan distribute evenly.
• Uneven coating: spread the butter to the edges to help the slices toast consistently.
• Heat too high: lower the burner so the cheese can melt before the bread gets too dark.
• Heavy pressing: press gently with the spatula to keep the filling in place.
• Serving late: cut and serve straight away while the centre is still melted.

How to store

These sandwiches are best eaten immediately. If needed, refrigerate leftovers in an airtight container for up to 2 days, then reheat in a skillet over low heat until warmed through and crisp again.

Frequently asked questions