Triple Cheese Sourdough Grilled Cheese (Print Version)

Layers of cheddar, provolone, and mozzarella between golden, crispy sourdough bread. Ready in 20 minutes.

# What You Need:

→ Bread & Cheese

01 - 4 slices thick sourdough bread
02 - 2 slices sharp cheddar cheese
03 - 2 slices provolone cheese
04 - 1/2 cup shredded mozzarella cheese

→ Spreads & Fats

05 - 2 tablespoons unsalted butter, softened
06 - 1 tablespoon mayonnaise, optional

# How To Make:

01 - Lay out sourdough slices. Spread softened butter evenly on one side of each slice. If using mayonnaise, apply a thin layer to the opposite side for enhanced crispiness.
02 - Place two slices buttered-side down on a work surface. Layer each with one slice cheddar cheese, one slice provolone cheese, and half of the shredded mozzarella. Top with remaining bread slices, buttered-side up.
03 - Heat a large skillet or griddle over medium-low heat until evenly warmed.
04 - Place assembled sandwiches into the heated pan. Cook for 3 to 5 minutes, applying gentle downward pressure with a spatula, until bread develops golden-brown color and initial melting begins.
05 - Carefully flip sandwiches and cook the opposite side for 3 to 5 minutes until bread is golden brown and all cheese layers are fully melted.
06 - Transfer sandwiches to a cutting board. Allow 1 minute resting time, then slice diagonally and serve immediately while hot.

# Expert Advice:

01 -
  • The way the mozzarella creates these incredible cheese strings when you take that first bite
  • Butter and mayo on the exterior gives you restaurant level crunch without the fuss
02 -
  • Low and slow is the key here, rushing over high heat burns the bread before the cheese melts
  • Letting the sandwiches rest for a full minute after cooking keeps all that molten cheese from spilling out when you cut them
03 -
  • Use a cast iron skillet if you have one, the heat distribution is unmatched for even browning
  • Room temperature cheese melts faster and more evenly than cold from the fridge
Go Back