Triple Cheese Sourdough Grilled Cheese (Printable)

Layers of cheddar, provolone, and mozzarella between golden, crispy sourdough slices. Comfort food elevated.

# What You 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

# Directions:

01 - Lay out sourdough slices. Spread butter evenly on one side of each slice. If using mayonnaise, spread a thin layer on the opposite side for enhanced crispiness.
02 - Place two slices buttered side down on a clean surface. Layer each with one slice cheddar, one 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 until evenly warmed.
04 - Place sandwiches in the preheated pan and cook for 3 to 5 minutes per side, pressing gently, until bread achieves golden brown color and cheese melts completely. Flip carefully to prevent filling spillage.
05 - Transfer to cutting board and let rest for 1 minute. Cut diagonally and serve immediately while hot.

# Expert Suggestions:

01 -
  • Three kinds of cheese means you get sharpness, creaminess, and that irresistible melt all in one bite.
  • Thick sourdough gives you a sturdy, tangy base that crisps up like a dream and holds all that cheese without getting soggy.
  • It comes together in twenty minutes, so you can go from craving to satisfied before you even think about ordering takeout.
02 -
  • Keep the heat at medium-low or the bread will scorch before the cheese has a chance to melt through.
  • Softening the butter first is non-negotiable, I learned this after tearing through three slices of sourdough one rushed morning.
  • Let the sandwich rest for a full minute after cooking or the cheese will run everywhere the second you cut into it.
03 -
  • Use a wide spatula to flip the sandwich in one confident motion, hesitation leads to cheese spilling out.
  • If your skillet isn't big enough for two sandwiches, cook them one at a time and keep the first one warm in a low oven.
  • Grate your own mozzarella instead of buying pre-shredded, it melts smoother and doesn't have that powdery coating.
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