Three-Cheese Grilled Cheese Sandwich (Printable)

A decadent sandwich featuring mozzarella, cheddar, and provolone for a gooey, flavorful melt with a satisfyingly 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 tbsp unsalted butter, softened

→ Optional

06 - 1 tsp Dijon mustard
07 - Pinch of black pepper

# How To Make It:

01 - Lay out bread slices on a clean surface. If desired, spread a thin layer of Dijon mustard on two slices.
02 - In a small bowl, combine the mozzarella, cheddar, and provolone. Mix well.
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 sandwiches.
04 - Spread a thin, even layer of butter on the outside of each sandwich on both top and bottom surfaces.
05 - Heat a large nonstick skillet or griddle over medium-low heat.
06 - Place the sandwiches in the skillet. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until golden brown and the cheese is fully melted.
07 - Remove from the pan and let rest for 1 minute. Slice and serve immediately.

# Expert Suggestions:

01 -
  • Three kinds of cheese melt together into something way more complex than any single variety could manage on its own.
  • The crispy, buttery crust gives you that perfect crackle against the gooey center every single time.
  • It takes barely any effort but feels like a real treat, especially on days when cooking feels like too much work.
  • You can dress it up or keep it simple, and either way it hits the spot without fail.
02 -
  • Medium-low heat is your friend here, high heat will burn the bread before the cheese has a chance to melt properly.
  • Softened butter spreads without tearing the bread, and it toasts more evenly than cold butter ever could.
  • Mixing the cheeses before assembling guarantees a balanced flavor in every single bite instead of a mozzarella-only zone.
  • Letting the sandwich rest for a minute after cooking keeps the cheese from sliding out the second you cut into it.
03 -
  • Shred your own cheese from blocks instead of buying pre-shredded, it melts smoother and doesn't have that anti-caking coating.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest.
  • A cast iron skillet works beautifully if you don't have nonstick, just watch the heat closely and add a little extra butter.
  • For an even richer crust, mix a tiny bit of grated Parmesan into the softened butter before spreading it on the bread.
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