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4 Tbsp salted butter (or 4 Tbsp unsalted butter plus ⅛ tsp kosher salt)

⅓ c grated Parmesan

1 Tbsp finely chopped fresh parsley leaves (or ½ tsp dried parsley), optional

1 tsp grated garlic, from 1-2 cloves

4 slices bread (about ½" thick), such as white or sourdough sandwich bread

⅔ c (3 oz) low-moisture shredded mozzarella

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1. Microwave the butter in a small, microwave-safe bowl until partially melted, 10-15 seconds. (Alternatively, melt 2 Tbsp of butter in the nonstick skillet you will cook the sandwiches in over medium heat. Pour the melted butter over the remaining 2 Tbsp butter in a small, heatproof bowl.) Add the Parmesan, parsley and grated garlic and stir to combine. The mixture should be spreadable, not liquid.

2. Spread an even layer of the garlic butter over both sides of 2 slices of bread (about ½ Tbsp per side). Place the slices in a large nonstick skillet and top them with an even layer of mozzarella (⅓ c each). Butter both sides of the remaining 2 slices of bread and place those on top of the mozzarella to create 2 sandwiches.

3. Place the skillet over medium-low heat and cook until the mozzarella is mostly melted and the underside is deep golden, 3-4 minutes. Flip the sandwiches and continue to cook until the other side is deep golden and the cheese completely melted, 2-3 minutes more. Cut in half (if desired) and serve immediately.

Tags: lunch, main, sandwich, vegetarian