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provolone grilled cheese sandwich with honey and garlic confit spread on homemade sourdough bread on a white plate with melted cheese dripping out

Provolone Grilled Cheese with Garlic Confit

Kyrie | Healthfully Rooted Home
This provolone grilled cheese sandwich is stuffed with provolone cheese and a garlic confit spread and drizzled with honey making it deliciously indulgent.
5 from 1 vote
Prep Time 5 mins
Cook Time 8 mins
Garlic confit 1 hr
Total Time 1 hr 13 mins
Course dinner, lunch, Main Course
Cuisine American
Servings 2 grilled cheeses
Calories 520 kcal


Provolone Grilled Cheese

  • 4 slices sourdough bread sliced into 1/2 inch slices
  • 4 tbs garlic confit see below
  • 3 tbs olive oil
  • 6 slices provolone cheese
  • 2 tbs honey divided

Garlic Confit

  • 30 cloves garlic peeled
  • 1 cup olive oil or enough to fully submerge the garlic cloves


  • Prepare your garlic confit by adding garlic and olive oil to a small saucepan and simmering on low for one hour. When it's finished it'll be very soft and spreadable.
  • Slice bread into 1/2 inch slices.
  • Preheat your cast iron skillet over medium-low heat. Then add olive oil and let that preheat. Key to getting a good crisp is a well-preheated pan and oil.
  • Spread the garlic confit over one slice of bread for each sandwich (or go crazy and spread it on both).
  • Place one side of bread on the preheated skillet with oil then top with cheese. Fold the cheese in half and use several slices to make it extra cheesy.
  • Drizzle the top of the cheese with honey. Just use a little honey because you'll use more at the end.
  • Add the other slice of bread to the top and place a cover over your skillet then let them sit for a few minutes until browned on the bottom (about 3-4 minutes).
  • Remove the skillet lid, then use a spatula to flip the grilled cheese to the other side to brown that side.
  • Once browned on the other side, remove from the skillet, drizzle a little more honey overtop the crusty grilled cheese, slice in half and enjoy!



How to Store Provolone Grilled Cheese

Don't be fooled - you can absolutely store a grilled cheese for later! Here's how:
  1. Store your grilled cheese in an airtight container in the refrigerator for up to 2 days.
  2. To reheat, simply heat over very low heat on a covered cast iron skillet for about 5 minutes. Flip and heat on that side for several minutes until heated through.
  3. Alternatively, to reheat, you can place in a 300F oven for about 10 minutes until heated through.
See below to learn how you can prep grilled cheese sandwiches ahead of time and even freeze for later.

In a Pinch Ideas

  • Prep ahead of time - save time cooking dinner or lunch by prepping these provolone grilled cheese sandwiches ahead of time. Here's how:
    1. Slice your bread
    2. Spread garlic confit
    3. Place your cheese
    4. drizzle honey over cheese
    5. place in airtight container for up to 24 hours in the refrigerator
    6. alternatively, you can place in a freezer bag and freeze for up to a month.
    7. continue with frying the grilled cheese when you're ready! If frozen, let defrost in the fridge before frying.

Provolone Grilled Cheese Tips

  1. Start on low and cover - starting on a lowish temperature and covering immediately will help the cheese to melt while perfectly browning your bread.
  2. Use quality bread - even if you can't make your own homemade sourdough bread, I highly recommend going to the bakery and getting a freshly baked loaf.
  3. Thin(ish) slices - 1/2 inch slices of bread are ideal.
  4. Keep warm in oven - Put a baking sheet in a 200F preheated oven and place the finished grilled cheeses in there until you're ready to serve. Right before serving drizzle the honey on top.
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