Ingredients:

  • 3 tbsp (43g) unsalted butter, softened
  • 3 cloves (9g) garlic, minced finely
  • 1 tbsp (4g) fresh parsley, chopped
  • ¼ tsp (1.5g) salt
  • 6 slices (180g) white or whole-wheat sandwich bread
  • ½ cup (56g) low-sodium shredded mozzarella cheese
  • 1 tsp (2g) dried oregano

Instructions:

  1. In a small bowl, mash together the softened butter, minced garlic, and chopped parsley until a uniform paste forms. Stir in the salt.
  2. Place the skillet over medium heat. Spread a thin layer of the garlic butter on one side of each bread slice.
  3. Place the bread butter-side down in the hot pan. Press down lightly with a spatula until the bread is mahogany-colored and smells nutty.
  4. Flip the bread slices over. Sprinkle a tablespoon of low-sodium mozzarella and a pinch of oregano onto the toasted side.
  5. Cover the pan with a lid for 60 seconds until the cheese is melted and velvety while the bottom remains crisp.