Save The smell of butter browning in a cast iron skillet always brings me straight back to rainy Saturday afternoons. I was craving something simple but indulgent, and I realized I had three different cheeses sitting in the fridge, all opened, all begging to be used. Instead of the usual single-cheese grilled cheese, I layered all three between two thick slabs of sourdough. The first bite was a revelation: sharp, creamy, stretchy, all at once.
I made this for my sister one afternoon when she showed up unannounced, stressed and hungry. We sat at the kitchen counter with our sandwiches and a jar of pickles, and she told me it was the best thing she'd eaten all week. Sometimes the simplest meals end up meaning the most.
Ingredients
- 4 slices thick sourdough bread: The sturdy, tangy backbone of the whole sandwich. Thin bread will fall apart under all that cheese, so go thick and chewy.
- 2 slices sharp cheddar cheese: This is where the bite comes from. Sharp cheddar melts beautifully and brings a punch of flavor that keeps things interesting.
- 2 slices provolone cheese: Mild and buttery, provolone adds smoothness and helps the other cheeses meld together without overpowering.
- 1/2 cup (60 g) shredded mozzarella cheese: The secret to that perfect cheese pull. Mozzarella stretches and melts into every corner, binding the layers.
- 2 tbsp (30 g) unsalted butter, softened: Softened butter spreads easily and crisps the bread without burning. Don't skip the softening step or you'll tear the bread trying to spread it.
- 1 tbsp (15 ml) mayonnaise (optional): A thin smear on the outside gives you an extra golden, crispy crust. I was skeptical at first, but now I always keep a jar handy.
Instructions
- Prep Your Bread:
- Lay out all four slices of sourdough on a clean surface. Spread softened butter evenly on one side of each slice, making sure to cover the edges so they crisp up evenly. If you're using mayonnaise, spread a thin layer on the opposite side for an extra golden finish.
- Build the Sandwiches:
- Place two slices buttered side down. Layer each with one slice of cheddar, one slice of provolone, and half the shredded mozzarella, pressing gently so the cheese settles. Top with the remaining bread slices, buttered side up.
- Heat Your Pan:
- Set a large skillet or griddle over medium-low heat and let it warm up for a minute or two. Low and slow is the key to melting all that cheese without burning the bread.
- Cook the First Side:
- Place both sandwiches in the pan and let them cook undisturbed for 3 to 5 minutes. Press down gently with a spatula to help the cheese melt and the bread make full contact with the heat.
- Flip and Finish:
- When the bottom is deep golden brown, carefully flip each sandwich using a wide spatula. Cook for another 3 to 5 minutes until the second side is equally crispy and the cheese is fully melted and oozing at the edges.
- Rest and Serve:
- Transfer the sandwiches to a cutting board and let them rest for one minute so the cheese sets just slightly. Slice in half and serve immediately while everything is still hot and gooey.
Save There's something about cutting into a grilled cheese and watching all three cheeses stretch and pull that makes you feel like a kid again. I've made this for lunches, late night snacks, and even Sunday dinners when I didn't feel like fussing. It never gets old.
Choosing Your Cheese
The combination of cheddar, provolone, and mozzarella isn't random. Cheddar brings sharpness, provolone adds creaminess, and mozzarella gives you that stretch. You can absolutely swap in Gruyere, Swiss, or even a little fontina if that's what you have. Just make sure you have at least one good melter in the mix, or you'll end up with clumps instead of that smooth, gooey pull.
Getting That Perfect Crust
The secret to a deeply golden, crispy crust is patience and fat. Butter alone works beautifully, but adding a thin smear of mayonnaise on the outside takes it to another level. The mayo browns faster and more evenly because of the oil and egg, giving you that diner-style crunch. I was doubtful the first time I tried it, but now I reach for the mayo jar without thinking twice.
Serving Suggestions and Add-Ins
This sandwich is perfect on its own, but it's even better with a bowl of tomato soup for dipping. I've also tucked in thin slices of tomato, a smear of Dijon mustard, or even a few leaves of fresh basil before grilling. If you want a little crunch, try adding crispy bacon or caramelized onions. Just don't overload it, or the cheese won't have room to melt properly.
- Serve alongside tomato soup, pickles, or a simple green salad.
- Add a thin layer of Dijon mustard inside for a tangy kick.
- Try tucking in a slice of tomato or a few fresh basil leaves before grilling.
Save This triple cheese grilled cheese has become my go-to whenever I need something comforting, fast, and guaranteed to hit the spot. I hope it becomes one of your favorites too.
Recipe FAQs
- → How do you prevent the cheese from leaking out?
Use thick sourdough slices and cook on medium-low heat to allow the cheese to melt slowly and evenly. Press gently while cooking, and flip carefully using a spatula. Resting the sandwich for 1 minute before cutting helps the cheese set.
- → Can you make this with different cheeses?
Absolutely. Swap any cheese for Swiss, Gruyère, fontina, or your favorites. Experiment with combinations to find your ideal melt and flavor profile.
- → Should you use mayonnaise in this?
Mayonnaise is optional but recommended for added crispiness on the bread's exterior. Apply a thin layer on the side facing the skillet before buttering.
- → What's the best way to cook it?
Heat a large skillet or griddle over medium-low heat. This slower cooking allows the bread to brown evenly without burning while the cheese melts completely inside.
- → What are good side dishes?
Serve with creamy tomato soup for a classic pairing, or add a crisp green salad for balance. A bowl of soup is the traditional accompaniment.
- → Can you make a gluten-free version?
Yes, substitute gluten-free sourdough bread. Check that all other ingredients, including butter and cheese, are certified gluten-free to avoid cross-contamination.