Three-Cheese Grilled Cheese Sandwich (Printer View)

A decadent sandwich featuring mozzarella, cheddar, and provolone for a gooey, flavorful melt with satisfyingly crispy crust.

# Components:

→ Bread

01 - 4 slices country-style or sourdough bread

→ Cheeses

02 - 2 oz shredded mozzarella cheese
03 - 2 oz shredded sharp cheddar cheese
04 - 2 oz shredded provolone cheese

→ Spread

05 - 2 tablespoons unsalted butter, softened

→ Optional

06 - 1 teaspoon Dijon mustard for additional flavor
07 - Pinch of black pepper

# Method:

01 - Lay out bread slices on a clean work surface. If desired, spread a thin layer of Dijon mustard on two slices.
02 - In a small mixing bowl, combine mozzarella, cheddar, and provolone cheeses. Mix thoroughly to ensure even distribution.
03 - Evenly divide the cheese mixture between two bread slices. Sprinkle with black pepper if desired. Top each with remaining bread slices to form sandwiches.
04 - Spread a thin, even layer of softened butter on the exterior of each sandwich, covering both top and bottom surfaces.
05 - Heat a large nonstick skillet or griddle over medium-low heat until evenly warmed.
06 - Place sandwiches in the skillet and cook for 3-4 minutes per side, gently pressing with a spatula until golden brown and cheese is fully melted.
07 - Remove from heat and let rest for 1 minute. Slice and serve immediately while warm.

# Expert Advice:

01 -
  • Three cheeses means you get stretch, tang, and creaminess all in one bite.
  • It takes less than twenty minutes from start to finish, perfect for busy weeknights.
  • The crispy buttered crust against gooey melted cheese is pure comfort.
  • You can customize it endlessly with mustard, tomatoes, or caramelized onions.
02 -
  • Medium-low heat is non-negotiable, high heat will burn the bread before the cheese melts.
  • Softened butter spreads easier and more evenly than cold butter, which can tear the bread.
  • Mixing the cheeses before adding them ensures you get all three in every bite instead of random pockets.
03 -
  • Swap the butter for a thin layer of mayonnaise on the outside for an even crispier, golden crust.
  • Grate your own cheese instead of buying pre-shredded, it melts smoother and tastes fresher.
  • Press gently with the spatula while cooking to help the cheese melt faster and create better contact with the pan.
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