Three-Cheese Grilled Cheese Sandwich (Printable Version)

A decadent sandwich featuring mozzarella, cheddar, and provolone with a gooey melt and crispy golden crust. Perfect comfort food in 20 minutes.

# Ingredient List:

→ 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

# Steps:

01 - Arrange bread slices on a clean work surface. If desired, spread a thin layer of Dijon mustard on two slices.
02 - In a small mixing bowl, combine mozzarella, cheddar, and provolone cheeses. Mix thoroughly until evenly distributed.
03 - Evenly divide the cheese mixture between two bread slices. Sprinkle with black pepper if desired. Top each with remaining bread slices to form sandwiches.
04 - Spread a thin, even layer of softened butter on the outside of each sandwich, coating both top and bottom surfaces completely.
05 - Heat a large nonstick skillet or griddle over medium-low heat until properly preheated.
06 - Place sandwiches in the skillet. Cook for 3 to 4 minutes per side, gently pressing with a spatula, until golden brown and cheese is completely melted.
07 - Remove sandwiches from heat and allow to rest for 1 minute. Slice diagonally and serve immediately.

# Expert Advice:

01 -
  • The triple cheese blend creates layers of flavor you won't get from a single cheese, with mozzarella for stretch, cheddar for sharpness, and provolone for that smooth finish.
  • It comes together in twenty minutes with ingredients you probably already have, making it perfect for those nights when you're too tired to plan.
  • The buttery, golden crust shatters when you bite into it, giving way to molten cheese that actually stays gooey instead of turning rubbery as it cools.
02 -
  • Don't crank the heat up to speed things along, because the bread will burn before the cheese has a chance to melt, leaving you with a sad, crunchy shell and cold cheese in the middle.
  • Use softened butter, not melted, because melted butter soaks into the bread instead of sitting on top where it can crisp up the surface.
  • Press gently with the spatula while cooking to help the cheese melt evenly, but don't smash it flat or you'll squeeze out all the gooey goodness.
03 -
  • Grate your own cheese from a block instead of buying pre-shredded, because the anti-caking agents in bagged cheese can keep it from melting as smoothly.
  • If you want an extra-crispy crust, sprinkle a tiny bit of grated Parmesan on the buttered bread before it hits the pan—it'll create a lacy, golden edge that shatters when you bite it.
  • Let the sandwich rest for a full minute after cooking so the cheese thickens just slightly, making it less likely to drip everywhere when you take that first bite.
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