Grilled Cheese Sandwich with Garlic Confit and Baby Arugula

Grilled Cheese Sandwich with Garlic Confit and Baby Arugula
Viviane Bauquet Farre


  • thin slices rye country bread
  • 1/4 cup  oil from garlic confit
  • 4 ounces  baby arugula
  •   Sea salt and freshly ground black pepper, to taste
  • 1/2 cup  garlic confit*
  • 8 ounces  aged Cheddar, Gruyère, fontina or manchego, grated coarsely

What is it about melted cheese? Just about anything oozing with melted cheese tastes delicious — like melted mozzarella on a flatbread pizza; sweet, nutty Asiago in a luscious mac and cheese; or earthy fontina in an unbearably sinful fondue with chipotle and tequila.

But perhaps the simplest recipe — the most adored of all — is the grilled cheese sandwich. When prepared with a crusty bread and stuffed with a cheese that melts to perfection, it is essentially irresistible. Here, this beloved sandwich takes on a gourmet twist. The secret ingredient: garlic confit!

When garlic is gently poached in olive oil, it becomes sweet, with a subtle flavor. The cloves become so soft that you can spread them on your toast — or in this case, in your grilled cheese sandwich. Pair the mellow garlic confit with zingy baby arugula and a nutty, pungent aged Cheddar, Gruyère, or fontina, and every luscious bite is mouthwatering.

Click here to see the Garlic Confit Recipe.


Place 4 slices bread on a cutting board and brush with the olive oil reserved from the garlic confit. Turn the slices over and spread the grated cheese on the non-oiled side. Top each slice with a heap of the baby arugula.

Season with salt and pepper, to taste. Spread the garlic confit on the remaining slices of bread. Place them on top of the baby greens and press firmly to seal the sandwiches. Brush the top of the sandwiches with the remaining oil.

Heat a large, heavy-bottomed frying pan over medium-high heat. Add the sandwiches, reduce heat to medium, and cook until golden brown, about 4-5 minutes. Flip the sandwiches and cook the other side until golden brown and the cheese has melted completely, about 3-4 minutes. Serve hot.


*Note: Click here to see the Garlic Confit Recipe. As an alternative to the garlic confit, you can also substitute garlic-infused oil.


Calories per serving:

430 calories

Dietary restrictions:

Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 84g 130%
  • Carbs 156g 52%
  • Saturated 50g 249%
  • Fiber 14g 55%
  • Trans 0g
  • Sugars 19g
  • Protein 90g 180%
  • Cholesterol 238mg 79%
  • Sodium 2,661mg 111%
  • Calcium 2,323mg 232%
  • Magnesium 250mg 62%
  • Potassium 1,476mg 42%
  • Iron 13mg 73%
  • Zinc 12mg 77%
  • Phosphorus 1,732mg 247%
  • Vitamin A 4,979IU 100%
  • Vitamin C 49mg 82%
  • Thiamin (B1) 1mg 92%
  • Riboflavin (B2) 2mg 98%
  • Niacin (B3) 15mg 75%
  • Vitamin B6 2mg 86%
  • Folic Acid (B9) 351µg 88%
  • Vitamin B12 2µg 31%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 8%
  • Vitamin K 143µg 179%
  • Fatty acids, total monounsaturated 23g
  • Fatty acids, total polyunsaturated 6g
See detailed nutritional info Have a question about nutritional data? Let us know.

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