Triple Cheese Sourdough Grilled Cheese (Printable)

Golden sourdough stacked with three melting cheeses for ultimate comfort.

# What You'll Need:

→ 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 tbsp unsalted butter, softened
06 - 1 tbsp mayonnaise (optional, for extra crispiness)

# Directions:

01 - Lay out the sourdough slices. Spread 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, buttered side down, on a clean surface. Layer each with 1 slice cheddar, 1 slice provolone, and half the shredded mozzarella. Top with remaining bread slices, buttered side up.
03 - Heat a large skillet or griddle over medium-low heat. Place sandwiches in the pan and cook for 3-5 minutes per side, pressing gently, until bread is golden brown and cheese is fully melted. Flip carefully to prevent spillage.
04 - Transfer to a cutting board and let rest for 1 minute. Cut diagonally and serve hot.

# Expert Tips:

01 -
  • The triple cheese blend creates this incredible depth, sharp cheddar for punch, provolone for stretch, and mozzarella for that ridiculous melt factor that oozes out the sides when you take that first bite
  • Using sourdough instead of regular bread transforms it entirely, the tang plays perfectly with rich cheese and the sturdy texture holds up to all that melty goodness without getting soggy
02 -
  • Low and slow is absolutely the way to go, medium low heat lets the cheese melt completely before the bread burns and I learned this the hard way after burning three sandwiches in a row during my first week of college
  • The mayonnaise trick sounded gross to me too, but it genuinely creates the crispiest exterior and now I actually prefer the slight tang it adds to the buttery crust
03 -
  • If your bread is toasting faster than your cheese is melting, tent the pan with foil for the last couple minutes to trap heat and help everything melt without burning the crust
  • Sprinkling a pinch of garlic powder in the butter mixture adds this subtle savory note that makes people wonder what your secret ingredient is
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