Extra Cheesy Grilled Garlic Bread (No Foil!)
Slathered in herb butter and stuffed with confit garlic, mozzarella, and cheddar—this smoky grilled garlic bread is the ultimate BBQ side dish!
or read on for step-by-step instructions with photos
The Ultimate BBQ Cheese Stuffed Garlic Bread
If you love garlic bread, wait until you try it grilled. Even better? Stuff it with cheese!
This easy recipe takes everything great about classic garlic bread—crispy bread and buttery garlic flavor—and takes it to another level, making it the ultimate BBQ side dish.
What Makes This Grilled Garlic Bread Different:
Smoky & Charred: Cooking it directly on the grill adds a subtle smokiness and beautiful grill marks.
Extra Cheesy: This grilled cheese-stuffed garlic bread is loaded with two cheeses—mozzarella for that classic cheese pull and smoked cheddar for deep, smoky flavor.
Confit Garlic Goodness: Slow-cooked garlic in oil gets soft, buttery, and sweet, adding a slightly nutty, mellow richness.
Herb-Infused Butter: Instead of a pastry brush, a bouquet of fresh rosemary and thyme is used to brush on melted butter for extra aroma and flavor.
Crispy Outside, Gooey Inside: Rather than wrapping it in foil, this cheesy garlic bread is pressed directly on the grill to ensure great contact, creating a golden-brown, crispy crust with an ultra-melty center.
What’s Ahead in This Recipe:
My Tips: How to pick the best bread, perfect the grilling technique, and get the ultimate cheesy, crispy texture.
Serving Ideas: What to pair with your cheesy grilled garlic bread.
Substitutions: Different cheeses, breads, and aromatics to mix things up.
Storage & Reheating: How to make garlic bread in advance, store it, and reheat it for the best results.
FAQs: Answering your top questions, like the best cheese to use for garlic bread and whether foil is ever necessary.
But first, I’ll walk you through this easy, breezy, and cheesy grilled garlic bread recipe, step by step.
Let’s fire up that grill! 🔥
What you’ll need
Ingredients for Cheesy Grilled Garlic Bread
½ baguette (I used white)
6 cloves garlic, peeled
¼ cup extra virgin olive oil (enough to cover the garlic for confit)
4 tablespoons salted butter, softened
6 slices mozzarella (about 12 ounces)
6 slices smoked cheddar (about 6 ounces)
1 bunch fresh rosemary
1 bunch fresh thyme
Equipment
BBQ grill & tongs
Heavy weight for pressing (cast-iron pan, grill press, or another heavy pan)
Small pot (for confit garlic)
Knife & cutting board
Butcher’s twine (to tie the herb bouquet)
Small saucepan or microwave-safe dish (to melt butter for basting)
Makes: 4 portions
Prep: 10 min Cook: 20 min
How to Make Cheesy Grilled Garlic Bread
Step 1
Confit the garlic.
Place the peeled garlic cloves in a small saucepan and cover them with olive oil, adding more if needed to fully submerge most of the cloves.
Cook on low heat, flipping the garlic occasionally if any pieces aren’t fully submerged. Let them slowly soften until the cloves turn slightly golden and can be easily squished with a fork against the side of the pan.
Once ready, transfer the confit garlic and oil to a small bowl and let it cool slightly before using.
💡 Pro Tip: Cook garlic low and slow to avoid burning. If it gets too dark or crispy, it can develop a bitter taste instead of a soft, buttery sweetness.
Step 2
Prep and assemble.
Prepare the ingredients. Finely chop 2-3 sprigs of thyme and rosemary, reserving the rest to make a bouquet basting brush. Slice or grate the mozzarella and smoked cheddar.
Slice the baguette. Cut it into two 6-inch sections for easier grilling, then slice each piece in half like a sandwich, leaving one side attached.
Butter and season the bread. Spread 1 tablespoon of softened butter inside both sides of each baguette section, reserving the rest for basting. Smear the soft confit garlic into the bread and drizzle with some of the garlic oil for extra richness. Sprinkle the chopped herbs evenly inside.
Add the cheese. Layer the mozzarella and smoked cheddar, making sure none hangs over the edge to prevent burning.
Close the sandwich. Gently press the bread together to keep everything in place—it’s now ready for grilling!
💡 Pro Tip: If you have a little extra confit garlic olive oil, don’t throw it out—it’s like liquid gold for cooking or whisking into salad dressings!
Step 3
Light the grill and prep basting brush.
Light your BBQ and set it to medium heat (350–375°F). Let it preheat while you prepare the basting brush.
Make the herb brush by tying together the remaining thyme and rosemary sprigs with butcher’s twine to create an aromatic basting brush.
Place the remaining 2 tablespoons of butter in a microwave-safe dish or small saucepan. Set the herb brush on top and gently melt the butter in the microwave for 15–30 seconds, or on the grill, then set aside.
💡 Pro Tip: Butter can spatter if overheated in the microwave. To prevent this, melt it in short 10–15 second bursts, checking in between until fully melted.
Step 4
Grill the cheesy garlic bread.
Place the prepared garlic bread on the grill and brush the top with melted butter using the herb basting brush. Flip the bread and press it down with a heavy pan or grill press to ensure even contact with the grill.
Let it cook for a few minutes until nice char marks develop, then baste with more butter, flip again, and continue pressing and grilling. Flip and baste a couple more times, pressing it as it cooks, until the bread is crispy, golden brown, and the cheese is fully melted.
Use tongs to slightly open the bread and check that all the cheese has melted before removing it from the grill.
Step 5
Serve.
Slice the garlic bread into smaller pieces for easy sharing and arrange them on a platter. Serve it with your favorite BBQ dishes, but it is also so good alongside a comforting bowl of tomato soup for dipping.
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My Tips for the Best Cheesy Grilled Garlic Bread
Use a sturdy loaf: A crusty baguette or French bread works best. Softer breads could be too fragile on the grill and won’t hold up well to pressing.
Avoid overstuffing the bread: Too much cheese can cause overflow and burning on the grill. Keep the filling balanced so it melts evenly without spilling over.
Keep a close eye to avoid burning: The high heat of a grill can char bread quickly. Check often, flip as needed, and adjust the heat if it’s browning too fast. If your grill runs hot, move the bread to indirect heat after getting good char marks to prevent burning while the cheese melts.
Make extra confit garlic: Cooking the garlic transforms it into a rich, mellow spread without the harsh bite of raw garlic. It’s perfect for this cheesy garlic bread but also works great in other dishes. Plus, it stores well in the fridge, so I always make extra to have on hand.
Use the right tools: A heavy pan or cast-iron grill press ensures great contact with the grill, creating an even crust. Long grilling tongs help with flipping, and heat-protective gloves can prevent burns.
For more grilling tool recommendations, check out my article on the best campfire cooking equipment!
Serving Suggestions for Cheesy Grilled Garlic Bread
Soups: Serve alongside a classic bowl of tomato soup for the ultimate pairing. Other cozy options are classic chicken soup or a hearty chunky beef chili con carne.
BBQ Side: This garlic bread is a great addition to any BBQ spread. Pair it with meats like authentic jerk chicken, Carolina-style smoked ribs, grilled pickle-brined chicken thighs, charcoal-grilled lamb roast, or grill-basket roasted cod. To complete the meal, serve with another BBQ side like bacon fat Brussels sprouts, charred corn on the cob, or crispy grilled potato wedges.
Pasta: Serve with classic pasta dishes like beefy bolognese and béchamel lasagna, creamy chicken and broccoli fettuccine, tagliatelle with bison bolognese, or spicy bacon rigatoni amatriciana. For a lighter option, pair with grilled spaghetti squash topped with bolognese or tomato sauce.
Salads: Make it a hearty lunch by serving this grilled garlic bread with a crunchy chopped salad or Caesar salad with homemade dressing.
Appetizer or Snack: Slice it into smaller pieces and serve as an appetizer with homemade tomato sauce, jalapeño aioli, or spicy and herby zhoug sauce.
Got Leftovers? Cube up the cheesy garlic bread and toast it, combining it with tomatoes, onions, mozzarella, fresh basil, and balsamic dressing to make a simple panzanella salad.
Or toast the cubes to make croutons for garnishing soups and salads.
Substitutions
Butter: Swap regular butter for brown butter to add a rich, nutty flavor. If you don’t have salted butter, unsalted works too—just sprinkle in a pinch of salt.
Cheese: Mozzarella and smoked cheddar are a great combo, but you can also use provolone, gouda, Swiss, or Monterey Jack for different flavors and textures.
Bread: A sturdy loaf or bun works great—try ciabatta, sourdough, or a rustic Italian sub roll.
Garlic: If you’re short on time, use freshly grated garlic or even garlic powder for a quick alternative, but it won’t have the same deep, roasted flavor that makes this garlic bread so addictive.
Herbs and spices: Fresh or dried oregano, sage, or basil can add a different herbaceous flavor. For a touch of heat, sprinkle in some chili flakes.
Basting brush alternative: Making a herb brush with rosemary and thyme is a fun way to add extra flavor, but don’t worry if you don’t have them on hand—a regular basting brush definitely works just as well!
Storage
Fridge: Store leftover garlic bread in an airtight container or zip-top bag, or wrap it tightly in plastic wrap. It will keep for up to a week in the refrigerator.
To reheat: Warm in a skillet over low heat to re-crisp the crust, or bake at 350°F for 5–7 minutes until heated through. Avoid the microwave, as it can make the bread soggy.
Freezer: Wrap a whole section or individual slices in parchment paper and store them in a freezer-safe bag for up to 2 months. Reheat from frozen in the oven at 350°F until crispy and warmed through.
Make-ahead: Assemble the garlic bread up to 3 days in advance, wrap it tightly in plastic wrap, and store it in the fridge until ready to grill. Let it sit at room temperature for 20 - 30 minutes before grilling to ensure even cooking.
FAQs
What is the best cheese for grilled garlic bread?
Mozzarella gives you that classic cheese pull, while smoked cheddar adds deep, smoky flavor. You can also try provolone, gouda, Monterey Jack, or Swiss, along with a little grated Parmesan or blue cheese for extra flavor. Just be sure to use a good melting cheese as the base and a small amount of stronger cheese for added depth.
What is the best bread for grilled garlic bread?
A sturdy loaf like baguette, ciabatta, sourdough, or an Italian sub roll works best. Softer breads may become too fragile on the grill and won’t hold up well to pressing.
Do you butter bread before grilling?
Yes! But just the inside to start—softened butter inside the bread before grilling adds flavor and helps crisp up the edges. You’ll also baste the outside with melted butter while grilling to create a golden-brown crust and enhance the flavor.
Should you wrap garlic bread in foil before grilling?
Not for this recipe! Wrapping in foil traps steam, making the bread softer. Since the cheese is stuffed inside, grilling it directly—like a grilled cheese sandwich—creates a crispy crust and a perfectly melty center.
How do you know when grilled garlic bread is done?
It’s ready when the outside is golden brown with distinct grill marks and the cheese inside is fully melted. Use tongs to gently open the bread and check the cheese. If the bread is browning too fast before the cheese melts, move it to indirect heat, close the lid, and let it finish cooking.
Why isn't the cheese melting in my stuffed cheese garlic bread?
If the bread is charring before the cheese melts, lower the heat or move it to indirect heat on the grill. Pressing the bread with a heavy pan or grill press also helps create even contact, which improves melting.
Can I make this cheesy garlic bread without a grill?
Yes! If you don’t have a BBQ, you can cook this garlic bread in a cast-iron skillet or grill pan on the stove over medium heat. Follow the same method—pressing the bread with a heavy pan and flipping—until golden brown and crispy, just like a grilled cheese sandwich.
What to serve with garlic bread?
This cheesy garlic bread pairs well with soups, BBQ meats, pasta dishes, and salads. Try it with tomato soup, BBQ pork ribs, authentic Italian meat lasagna, or a classic Caesar salad with homemade dressing.
That’s it, enjoy!
This garlic bread is pure comfort food. The first time I made this at home, my husband was feeling under the weather, but pairing it with a simple homemade tomato soup turned out to be just what he needed. There’s something so satisfying about crispy, smoky, cheesy garlic bread—especially when served alongside a cozy bowl of soup or a hearty pasta dish.
I first learned a version of this in a professional kitchen. As a chef, I picked up a similar recipe at a BBQ restaurant where I worked, but we served an even fancier take. It was stuffed with a herb and garlic compound butter, layered with three types of cheese, confit garlic, and a sprinkle of crunchy Maldon sea salt. Brushed with melted butter using an herb bundle—just like in this recipe—it was next-level garlic bread goodness.
This homemade version keeps it simple but just as delicious. With just a little prep, this grilled garlic bread comes together easily and delivers big flavor in every bite!
Summary
Grilled Cheese-Stuffed Garlic Bread Recipe
Crispy on the outside, gooey on the inside—this smoky grilled garlic bread is the ultimate BBQ side dish. No foil needed!
Makes: 4 portions Prep: 10 min Cook: 20 min
Ingredients
½ baguette (I used white)
6 cloves garlic, peeled
¼ cup extra virgin olive oil (enough to cover the garlic for confit)
4 tablespoons salted butter, softened
6 slices mozzarella (about 12 ounces)
6 slices smoked cheddar (about 6 ounces)
1 bunch fresh rosemary
1 bunch fresh thyme
Instructions
Confit the garlic.
Place the peeled garlic cloves in a small saucepan and cover them with olive oil, adding more if needed to fully submerge most of the cloves.
Cook on low heat, flipping occasionally if any pieces aren’t fully submerged, until the cloves turn slightly golden and can be easily squished with a fork.
Transfer the confit garlic and oil to a small bowl and let it cool slightly.
Prep and assemble.
Finely chop 2–3 sprigs of thyme and rosemary, reserving the rest for a bouquet basting brush.
Slice or grate the mozzarella and smoked cheddar.
Cut the baguette into two 6-inch sections for easier grilling, then slice each piece in half like a sandwich, leaving one side attached.
Spread 1 tablespoon of softened butter inside both sides of each baguette section, reserving the rest for basting.
Smear the soft confit garlic into the bread and drizzle with some of the garlic oil. Sprinkle the chopped herbs evenly inside.
Layer the mozzarella and smoked cheddar, making sure none hangs over the edge.
Press the bread together to hold everything in place.
Light the grill and prep the basting brush.
Light your BBQ and set it to medium heat (350–375°F).
While it preheats, tie the remaining thyme and rosemary sprigs together with butcher’s twine to create an aromatic herb brush.
Place the remaining 2 tablespoons of butter in a microwave-safe dish or small saucepan, set the herb brush on top, and gently melt the butter in the microwave (15-30 seconds) or on the grill. Set aside.
Grill the cheesy garlic bread.
Place the prepared garlic bread on the grill and brush the top with melted butter using the herb brush.
Flip the bread and press it down with a heavy pan or grill press to ensure even contact with the grill.
Let it cook for a few minutes until nice char marks develop, then baste with more butter, flip again, and continue pressing and grilling.
Flip and baste a couple more times, pressing as it cooks, until the bread is crispy, golden brown, and the cheese is fully melted.
Use tongs to slightly open the bread and check that all the cheese has melted before removing it from the grill.
Slice and serve.
Cut the garlic bread into smaller pieces for easy sharing and arrange them on a platter.
Serve alongside a hearty bowl of tomato soup for dipping or pair it with your favorite BBQ dishes, pasta, or salad!
Top Tips
Cook the garlic low and slow: Confit garlic should be soft and golden, not dark or crispy—otherwise, it can develop a bitter taste instead of a mellow sweetness.
Save the extra garlic oil: Leftover confit garlic oil is liquid gold—use it for cooking, whisk it into salad dressings, or blend it into homemade aioli.
Avoid overstuffing the bread: Too much cheese can cause overflow and burning on the grill. Keep the filling balanced so it melts evenly without spilling over.
Further reading: Check out my pro tips, serving suggestions, substitutions, storage, and FAQs for even more ways to customize and perfect this recipe!
Tried this recipe? Let me know! Leave a comment below or tag me on Instagram @onecreativecook—I love seeing what you create.
Enjoy!
More BBQ Side Dish Recipes You’ll Love
Creamy soft polenta with smoked gouda: Creamy, buttery polenta loaded with sweet corn and melty cheese.
Campfire Brussels sprouts with bacon fat: Caramelized Brussels sprouts, mushrooms, and onions cooked in bacon fat for deep, smoky, savory goodness.
Corn on the cob grilled in the husk: No soaking, no foil—just perfectly steamed corn grilled in its natural husk.
Cauliflower, garlic, and chive mash: A light and fluffy alternative to mashed potatoes, loaded with white beans, roasted garlic, and fresh chives.
Crispy buttered and grilled potato wedges: Perfectly crispy on the outside, fluffy on the inside—these buttery grilled potato wedges are the perfect BBQ side.
