Roasted Garlic Grilled Cheese

Roasted Garlic

1. Preheat the oven to 400°F.
2. Use your fingers to peel away all the loose, papery, outer layers around the head of garlic. (Leave the head itself intact with all the cloves connected.)
3. Trim about ¼ inch off the top of the heads of garlic, exposing the cloves inside.
4. Place garlic in the center of an 8-inch square of aluminum foil.
5. Drizzle with olive oil, letting the oil saturate the cloves.
6. Fold the sides of the aluminum foil up to the center and seal (creating a foil packet with the garlic inside). Bake for about 40 minutes or until the garlic cloves are soft and deep golden brown.
7. Remove the garlic from the oven and carefully open the sealed foil packet to allow the garlic to cool slightly. Once it is cool enough to touch, use your fingers to squeeze out the cloves. Discard the remaining skin.
8. Place garlic in a small bowl and mash with a fork until the garlic forms a paste.

Butter Spread

1. In a medium bowl, add butter, parsley, salt, and 2 teaspoons of mashed garlic paste.

Grilled Cheese

1. Generously spread garlic butter on one side of a slice of bread. Flip over the slice of bread and spread a quarter of the remaining mashed garlic paste.
2. In a pan over medium-low heat, add bread (butter side down), ¼ cup of the gruyere cheese, 2 slices of tomato, 2 slices of bacon, and ¼ cup of the mozzarella cheese.
3. Add garlic butter to another slice of bread and place that on top, butter side up.
4. Cook over medium-low heat for 5-7 minutes; then, flip over the sandwich and cook another 5-7 minutes, or until golden brown. (If it seems like the bread is taking a long time to brown, be patient, as the cheese inside needs time to melt.)
5. Remove the sandwich from the pan and repeat with the remaining ingredients. (As an option, immediately after removing from the pan, sprinkle additional salt onto the outside of each slice of bread.) Serve warm.