Three-Cheese Grilled Cheese Sandwich (Printable Version)

Decadent sandwich with mozzarella, cheddar, and provolone creating a gooey, flavorful melt with crispy crust.

# What You'll Need:

→ 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
07 - Pinch of black pepper

# Directions:

01 - Lay out bread slices on a clean surface. If desired, spread a thin layer of Dijon mustard on two slices.
02 - In a small bowl, combine mozzarella, cheddar, and provolone cheeses. Mix well to distribute evenly.
03 - Evenly divide the cheese mixture between two bread slices. Sprinkle with black pepper if using. Top each with the remaining bread slices to form sandwiches.
04 - Spread a thin, even layer of butter on the outside 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. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until golden brown and cheese is fully melted.
07 - Remove from pan and let rest for 1 minute. Slice diagonally and serve immediately.

# Expert Suggestions:

01 -
  • Three cheeses give you layers of flavor that a single cheese just cant match.
  • It takes barely any time but feels indulgent every single bite.
  • The crispy buttery crust against that gooey center is pure satisfaction.
  • You probably already have everything you need in your fridge right now.
02 -
  • Medium-low heat is non-negotiable because high heat will brown the bread before the cheese even softens.
  • Softened butter spreads without tearing the bread, but if you're in a rush, mayonnaise works just as well and gives an even crispier crust.
  • Pressing gently with the spatula while cooking helps the layers meld together and speeds up the melting process.
03 -
  • Shred your own cheese instead of buying pre-shredded because it melts smoother and tastes fresher without all those anti-caking agents.
  • If you want extra crunch, swap the butter for a thin layer of mayonnaise on the outside before grilling.
  • Let the sandwich rest for a full minute after cooking so the cheese sets slightly and doesn't pour out when you slice it.
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