This post may contain affiliate links. Learn more here.
Entrees/ Recipes/ Tips & Hints/ Vegetarian Recipes

How To Roast Garlic + Roasted Garlic Grilled Cheese Recipe

How to Roast Garlic + Roasted Garlic Grilled Cheese Recipe

How to Roast Garlic + Roasted Garlic Grilled Cheese Recipe
Confession: I was in my early 20s before I knew what garlic was. I don’t think my family ever cooked with garlic, unless it was garlic powder. We did, however, eat a fair amount of garlic bread. And you know how garlic bread has little bits of parsley on it?

I thought that was garlic. For years I thought that was garlic. I mean, it was called garlic bread, right? Not parsley bread! So I figured garlic was some kind of green herb.

Once I started cooking for myself and making recipes I found elsewhere, I discovered that garlic was not an herb at all. And I also discovered that I loved garlic. Loved it! And when it’s roasted, it’s like WHOA. The flavor mellows out and it becomes almost buttery. If you don’t make roasted garlic, you should. Because: WHOA.

Here’s how to roast garlic:

Peeled GarlicStart by peeling the papery outer layers from a large head of garlic. You should be able to see the individual cloves, but leave the skin on those.

Garlic with top cut offNow cut the top off. You’ll want each clove to be exposed, so how much you cut off depends on the size of the garlic head. Usually it’s about 1/4-1/2 inch.

Garlic in RamekinPlace the garlic head in a ramekin and drizzle it with oil.

Seasoned GarlicThen season the garlic with salt and pepper. I like a lot of pepper on mine.

Garlic covered with foilCover the ramekin with foil and bake at 350 degrees for about an hour. This also depends on the size of the garlic head–larger cloves of garlic will take longer to roast.

Roasted GarlicThe garlic is done when it can be easily pierced with a fork and the cloves are golden brown.

(PS: Your kitchen will smell amazing.)

How to Roast GarlicSqueeze the individual garlic cloves out of the peel. Some cloves might need a little help; use a paring knife to cut the skin off of those.

Roasted Garlic Grilled Cheese
Roasted garlic can be used in many different, delicious ways. Mashed potatoes! Pasta! Tossed with veggies! But my favorite way to use it is on bread. It makes a mean garlic bread (real, actual garlic bread!) and it’s also a fantastic sandwich spread, like in the Roasted Garlic Grilled Cheese Sandwich recipe below.

Roasted Garlic Grilled Cheese

Roasted garlic makes a great spread for sandwiches!
Total Time: 15 minutes
Servings: 2


  • 1 medium head garlic roasted according to instructions above
  • salt + freshly cracked black pepper to taste
  • about 1 tablespoon butter softened
  • 4 slices crusty bread
  • 2 slices or 1/2 cup shredded cheese just about any cheese will work!


  • Preheat panini press to high heat or a large skillet or griddle over medium-high heat.
  • Mash roasted garlic cloves with the back of a fork. Season with salt and a liberal amount of black pepper, to taste.
  • Butter one side of two slices bread. Place on panini press or griddle. Top each with 1/4 cup of cheese. Spread bottom of remaining bread slices with roasted garlic; press onto cheese. Butter the top of each sandwich. Heat about 5 minutes on panini press, until browned. If using a skillet or griddle, heat about 3-4 minutes on each side.


Serving: 1g
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks!

You Might Also Like


  • Reply
    Diane (createdbydiane)
    November 7, 2012 at 11:48 am

    Oh I just LOVE roasted garlic!

  • Reply
    Kelly @ A Girl Worth Saving
    November 7, 2012 at 3:14 pm

    Yum! I seriously need to do this more often as there is nothing like the taste of roasted garlic.

    • Reply
      November 8, 2012 at 5:52 pm

      And you can put it on everything! EVERYTHING!

  • Reply
    November 7, 2012 at 10:05 pm

    It’s amazing how different roasted garlic tastes than raw, it’s like two completely different things! I’ve never thought to use a ramekin (I just wrap it up in a foil package but do everything else the same), I wonder if it’s better that way – might have to test soon!

    • Reply
      November 8, 2012 at 5:44 pm

      I used to do it that way and sometimes the foil would get stuck, so I started doing it this way instead. But I bet it doesn’t make much of a difference flavor-wise!

  • Reply
    November 8, 2012 at 1:42 am

    You’re kidding!! Then again I didn’t know what most vegetables were when I was a kid. Which was embarrassingly apparent in my first job as a teen supermarket cashier who had trouble ringing up produce because I couldn’t identify the veggies. Some people were so impatiently annoyed. Roasted garlic also freezes very well, if you ever want to roast several heads at once.

    • Reply
      November 8, 2012 at 5:40 pm

      Oh, that happens to me all the time at the grocery store! I don’t get annoyed because I assume it’s my fault for buying the freaky weird stuff that the cashiers never see. Thanks for the tip on freezing!

  • Reply
    November 8, 2012 at 5:55 am

    I love garlic. And I adore roasted garlic. (Anything else would be unthinkable, I mean, I decided to name my blog Mrs. Garlic Head for a reason, right?
    And a grilled cheese sandwich with roasted garlic sounds like a dream come true. I’d love one for lunch today.

    • Reply
      November 8, 2012 at 5:37 pm

      Well, given the name of your blog, you really need to give this sandwich a try! 😀

  • Reply
    Stephanie @ henry happened
    November 8, 2012 at 8:10 pm

    oh, so that’s what garlic is! haha. I grew up thinking garlic came diced in those glass containers you keep in the fridge. I definitely need to try this – love me some garlic bread (even the stuff with parsley!)

    • Reply
      November 9, 2012 at 5:34 pm

      Ha! You know, I have heard from a few people saying that they only use that jarred garlic in their cooking–I have never tried it! And I’m not against conveniences like that, I guess it just never occurred to me.

  • Reply
    Jennifer H
    November 10, 2012 at 8:43 am

    mmm mmm mmm! Looks so good.

  • Reply
    Heidi @ Food Doodles
    November 10, 2012 at 1:11 pm

    This. Sounds. Wonderful! Why have I not thought of this before?

  • Reply
    Kelly @ Texas Type A Mom
    November 11, 2012 at 10:14 pm

    I know what I’m having for lunch tomorrow! I’ve never roasted garlic before, only browned it. I’ve always been lazy about preparing garlic and buy the garlic in a jar but this looks way more flavorful!

    • Reply
      November 12, 2012 at 1:21 pm

      If you’re going to buy fresh garlic, this is probably one of the easier things to do with it. No mincing required!

  • Reply
    Ouida Lampert
    November 13, 2012 at 2:04 pm

    I love roasted garlic – and I roast a LOT at once and freeze it. We use it in salad dressing (it’s our “house” dressing).

    • Reply
      November 14, 2012 at 2:24 pm

      I’ve never thought to use it in salad dressing, but that sounds so good! I’m gonna have to do that…

  • Reply
    Melissa B. { hungryfoodlove }
    December 6, 2012 at 7:53 pm

    Congratulations on being featured on DailyBuzz Food Top 9 for this recipe. I was featured too with my Roasted Garlic Spread. Your pictures are lovely!

    • Reply
      December 8, 2012 at 2:11 pm

      Thank you–and congratulations to you too! 😀

  • Reply
    December 7, 2012 at 3:49 am

    Just the thought of all that delicious flavours that will get released after roasting makes my mouth water. Garlic is an essence ingredient in all kinds of Indian cook, but roasted garlic sound delicious! Love the idea.

    • Reply
      December 8, 2012 at 2:02 pm

      Its really great roasted–the flavor is completely different and the texture is almost buttery!

  • Reply
    Lynn Terstegge
    March 17, 2013 at 2:00 am

    How to peel garlic…fast:
    Separate bulbs into cloves. Place cloves in a large stainless bowl (or plastic might work). Take same sized bowl and invert over the bowl containing garlic cloves making a large hollow chamber. Hold bowls together tightly and shake the dickens out of it. It will be loud, if metal, but only takes 10 seconds or so (I’ve never actually timed it). Open bowls and pick out ‘peeled’ cloves. Repeat process if there are still unpeeled cloves.
    Really! This works. I can process several bulbs in just a few minutes.

    • Reply
      March 18, 2013 at 2:41 pm

      Thanks for the tip! Since the garlic is roasted first here, I’m not sure if that would work the same way, but I will definitely try it the next time I need fresh garlic for a recipe. 🙂

      • Reply
        Lynn Terstegge
        March 18, 2013 at 3:28 pm

        It won’t work once roasted. Separate before roasting and there is no waste or mushy hassle.

  • Reply
    April 25, 2014 at 9:53 am

    I love this recipe! My husband and I will be making it this week! Thank you for the inspiration. I absolutely adore your site! So glad I stumbled upon it 🙂

  • Reply
    Jill Roberts @ WellnessGeeky
    January 5, 2018 at 11:55 am

    I finally got to make this roasted garlic grilled cheese this past weekend and it was such a hit!! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing, Kiersten!

    • Reply
      Katie Trant
      January 17, 2018 at 8:26 am

      Glad you enjoyed this as much as we do!

    1 2

    Leave a Reply

    Recipe Rating