Golden, garlicky sourdough slices stuffed with a trio of melty cheeses and grilled to crispy perfection for an indulgent comfort sandwich.

4 tablespoons unsalted butter, softened

2 garlic cloves, minced

1 tablespoon fresh parsley, finely chopped

½ teaspoon dried oregano

4 slices sourdough bread

1 cup shredded mozzarella cheese

1 cup shredded sharp cheddar cheese

½ cup grated Parmesan cheese

Salt and pepper, to taste

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In a small bowl, combine softened butter, minced garlic, parsley, oregano, and a pinch of salt and pepper.
Spread the garlic-herb butter evenly over one side of each sourdough slice.
On the unbuttered side of two slices, layer mozzarella, cheddar, and Parmesan evenly.
Top with the remaining bread slices, buttered side facing out.
Heat a skillet or griddle over medium-low heat.
Place sandwiches in the skillet and cook 3–4 minutes per side, pressing gently, until bread is golden and cheese is melted.
Slice in half and serve immediately.

Spicy Kick: Add a pinch of red pepper flakes to the garlic butter.

Bacon Lover’s: Tuck crispy bacon strips between the cheese layers.

Tomato Twist: Add thin tomato slices inside before grilling.

Extra Cheesy: Sprinkle Parmesan on the outside of the bread before cooking for a crisp cheese crust.

Herb Upgrade: Swap oregano for fresh basil or thyme.

Make-Ahead: Prepare garlic butter up to 3 days ahead; refrigerate and let soften before using.

Storage & Reheat: Store in an airtight container up to 2 days; reheat in a skillet or air fryer at 350 °F for 3–4 minutes.