Triple Cheese Sourdough Grilled Cheese (Print Version)

Layers of cheddar, provolone, and mozzarella on thick, buttery sourdough. Golden, crispy, and oozing with melted cheese.

# 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

# Method:

01 - Lay out sourdough slices and spread softened butter evenly on one side of each slice. If using, spread a thin layer of mayonnaise on the opposite side for enhanced crispiness.
02 - Place two slices with buttered side down on a work surface. Layer each with one slice cheddar, one slice provolone, 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 fully prepped and ready for cooking.
04 - Place assembled sandwiches in the heated pan. Cook for 3 to 5 minutes per side, pressing gently, until bread achieves a golden brown color and cheese is completely melted. Flip carefully to prevent filling spillage.
05 - Transfer sandwiches to a cutting board and allow to rest for 1 minute. Cut diagonally and serve immediately while hot.

# Expert Advice:

01 -
  • Three cheeses melt together into layers of creamy, stretchy, sharp perfection that make every bite different.
  • The sourdough crust gets so golden and crunchy it crackles when you press down with the spatula.
  • It takes twenty minutes from start to finish, but tastes like you fussed over it for an hour.
  • Itss flexible enough to handle whatever cheese odds and ends are living in your fridge.
02 -
  • Medium low heat is non negotiable, high heat will burn the bread before the cheese even thinks about melting.
  • Softened butter spreads evenly and prevents tearing the bread, cold butter is your enemy here.
  • Let the sandwich rest for a full minute after cooking or the cheese will slide right out when you cut it.
03 -
  • Grate your own mozzarella from a block instead of using pre shredded, it melts better and doesnt have that weird coating.
  • Cover the pan with a lid for the last minute of cooking if the cheese isnt melting fast enough.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the most consistent golden crust.
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