Three-Cheese Grilled Cheese Sandwich (Printer Version)

Decadent three-cheese sandwich with mozzarella, cheddar, and provolone. Gooey melted cheese with satisfying 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

# How to Make It:

01 - Lay out bread slices on a clean work 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 thoroughly until evenly distributed.
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 two sandwiches.
04 - Spread a thin, even layer of softened 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 hot.
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 sandwiches from the pan and let rest for 1 minute. Slice diagonally and serve immediately.

# Expert Advice:

01 -
  • Three cheeses melt together into something way better than the sum of their parts, with stretch and flavor in every bite.
  • It takes less than half an hour from start to finish, so you can have real comfort food on even the busiest nights.
  • The golden, buttery crust gives you that perfect crunch that makes you close your eyes for a second when you bite down.
  • You probably already have everything you need sitting in your kitchen right now.
02 -
  • Do not rush the heat, medium-low is your friend because it gives the cheese time to melt before the bread burns.
  • Softened butter is non-negotiable, cold butter tears the bread and does not spread evenly, leaving you with patchy browning.
  • Mixing the cheeses before assembling ensures even distribution, so you do not end up with one sad bite that is all bread.
03 -
  • Grate your own cheese instead of buying pre-shredded, it melts smoother and tastes better because it does not have added anti-caking agents.
  • Let the sandwich rest for a full minute after cooking so the cheese sets slightly and does not all pour out when you slice it.
  • If you are making multiple sandwiches, keep finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
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