Triple Cheese Sourdough Grilled Cheese (Printer View)

Rich, melty sandwich with cheddar, provolone, and mozzarella on crispy sourdough bread. Ultimate comfort classic, elevated.

# 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 tablespoons unsalted butter, softened
06 - 1 tablespoon mayonnaise, optional for extra crispiness

# Method Steps:

01 - Lay out sourdough slices. Spread butter evenly on one side of each slice. If using mayonnaise, spread a thin layer on the other side for enhanced crispiness.
02 - Place two slices buttered-side down on work surface. Layer each with 1 slice cheddar, 1 slice provolone, and half the shredded mozzarella on each.
03 - Top each layered sandwich with remaining bread slices, buttered side facing up.
04 - Heat large skillet or griddle over medium-low heat until hot.
05 - Place assembled sandwiches in pan. Cook for 3 to 5 minutes, pressing gently, until bread achieves golden brown color and cheese begins melting completely.
06 - Carefully flip sandwiches to avoid cheese spillage. Cook remaining side for 3 to 5 minutes until golden brown and cheese is fully melted.
07 - Transfer to cutting board and let rest 1 minute. Cut diagonally and serve immediately while hot.

# Expert Advice:

01 -
  • Three cheeses melt together into one gooey, stretchy masterpiece that makes every bite better than the last.
  • The sourdough gets so crispy on the outside while staying soft enough to soak up all that melted cheese.
  • It takes twenty minutes from start to finish, which means comfort food doesn't have to mean waiting around.
  • You can make it with whatever cheeses you already have, so it never gets boring.
02 -
  • Keep the heat on medium-low or the bread will burn before the cheese has a chance to melt all the way through.
  • Don't skip the resting step after cooking, because cutting too soon makes all the cheese spill out onto the board.
  • If your cheese isn't melting fast enough, cover the skillet with a lid for the last minute or two to trap the heat.
03 -
  • Use a cast iron skillet if you have one, because it holds heat evenly and gives the bread an incredible golden crust.
  • Grate your own mozzarella instead of buying pre-shredded, since it melts smoother without the anti-caking agents.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest.
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