Triple Cheese Sourdough Grilled Cheese (Print View)

Layered cheddar, provolone, and mozzarella between crispy sourdough slices. Rich, melty, and ready in just 20 minutes.

# Components:

→ 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

# Preparation Steps:

01 - Lay out sourdough slices and spread butter evenly on one side of each slice. If using mayonnaise, spread a thin layer on the opposite side for enhanced crispiness.
02 - Place two slices buttered side down on a 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 slices, buttered side facing up.
04 - Heat a large skillet or griddle over medium-low heat until evenly preheated.
05 - Place sandwiches in the pan and cook for 3 to 5 minutes, pressing gently, until bread achieves golden brown color and cheese begins melting.
06 - Carefully flip sandwiches and cook opposite side for 3 to 5 minutes until bread is golden brown and cheese is completely melted. Transfer to cutting board and rest for 1 minute before cutting.

# Expert Advice:

01 -
  • Three cheeses melt together into one gooey, satisfying bite that feels like a hug in sandwich form.
  • Thick sourdough adds a tangy crunch that keeps this from tasting like every other grilled cheese.
  • It comes together in twenty minutes with ingredients you probably already have on hand.
  • The optional mayo trick on the bread creates the crispiest, most golden crust without any fuss.
02 -
  • Medium-low heat is the secret, high heat will burn the outside before the cheese melts through.
  • Softened butter spreads easier and crisps more evenly than cold butter straight from the fridge.
  • Let the sandwich rest after cooking or the cheese will slide out the moment you cut into it.
03 -
  • Use a heavy skillet or cast iron pan for even heat distribution and the best crust.
  • Press gently with your spatula while cooking to help the cheese melt faster and bond the layers together.
  • If the bread is browning too fast, lower the heat and cover the pan with a lid to trap steam and melt the cheese through.
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