Triple Cheese Sourdough Grilled Cheese (Print View)

Melty triple-cheese sandwich with cheddar, provolone, and mozzarella layered between golden, crispy sourdough slices.

# Ingredient List:

→ 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 for extra crispiness

# Directions:

01 - Lay out sourdough slices and spread softened butter evenly on one side of each slice. If using, apply thin layer of mayonnaise to the opposite side for enhanced crispiness.
02 - Place two slices buttered side down on clean surface. Layer each with one slice cheddar, one slice provolone, and half the shredded mozzarella cheese.
03 - Top each layered slice with remaining bread slice, buttered side facing up.
04 - Heat large skillet or griddle over medium-low heat until evenly preheated.
05 - Place assembled sandwiches in pan and cook for 3 to 5 minutes per side, applying gentle pressure, until bread achieves golden brown color and cheese melts completely. Flip carefully to prevent cheese spillage.
06 - Transfer sandwiches to cutting board and rest for 1 minute. Cut diagonally and serve immediately while hot.

# Expert Tips:

01 -
  • Three kinds of cheese means every bite has a different texture, from sharp and tangy to creamy and stretchy.
  • Thick sourdough gets golden and crunchy on the outside while staying soft enough to soak up all that melted cheese.
  • It comes together in 20 minutes, perfect for when you need comfort food without the wait.
  • The mayonnaise trick on the outside creates an impossibly crispy crust that makes you wonder why you ever used only butter.
02 -
  • Medium-low heat is non-negotiable, I've burned too many sandwiches rushing this step and regretting it immediately.
  • Softening the butter first makes all the difference, cold butter tears the bread and leaves uneven patches that don't crisp properly.
  • Let the sandwich rest for a full minute after cooking, cutting too soon makes the cheese spill out all over the board instead of staying tucked inside where it belongs.
03 -
  • Use a heavy skillet like cast iron for even heat distribution and a perfectly golden crust every time.
  • Cover the pan with a lid for the first couple of minutes to help the cheese melt faster without burning the bread.
  • Grate your own mozzarella instead of using pre-shredded, it melts better and doesn't have that weird coating that keeps it from getting gooey.
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