Three-Cheese Grilled Cheese Sandwich (Printable version)

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

# Needed ingredients:

→ 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

# How to make it:

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 until well incorporated.
03 - Evenly divide the cheese mixture between two bread slices. Sprinkle with black pepper if desired.
04 - Top each cheese-covered slice with the remaining bread slices to create two sandwiches.
05 - Spread a thin, even layer of softened butter on the outside of each sandwich on both top and bottom surfaces.
06 - Heat a large nonstick skillet or griddle over medium-low heat.
07 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until golden brown and cheese is fully melted.
08 - Remove from pan and let rest for 1 minute. Slice diagonally and serve immediately.

# Expert advice:

01 -
  • Three cheeses give you layers of flavor and texture that a single cheese just cant match.
  • It takes twenty minutes from start to finish, which means you can have it ready faster than ordering takeout.
  • The golden, buttery crust shatters when you bite into it, giving way to a molten center that stays warm long after you plate it.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, leaving you with a blackened crust and a cold, firm center.
  • Using pre-shredded cheese works fine, but if you shred your own from a block, it melts more smoothly because it does not have the anti-caking coating.
  • Pressing gently with the spatula helps the cheese make contact with the bread and encourages even melting, but pressing too hard squeezes out the cheese entirely.
03 -
  • Grate your own cheese from blocks whenever you can, it melts smoother and tastes fresher than the pre-shredded stuff.
  • Let the butter come to room temperature before you spread it, cold butter tears the bread and leaves you with uneven coverage.
  • Do not skip the one-minute rest after cooking, it gives the cheese just enough time to set so it does not run out when you slice.
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