Three-Cheese Grilled Cheese Sandwich (Printer-Friendly)

A decadent sandwich with mozzarella, cheddar, and provolone creating a gooey, flavorful melt with crispy, buttered 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 for extra flavor
07 - Pinch of black pepper

# How To Make:

01 - Lay out all bread slices on a clean work surface. If desired, spread a thin layer of Dijon mustard on two slices.
02 - In a small mixing bowl, combine the mozzarella, cheddar, and provolone cheeses. Mix thoroughly to distribute evenly.
03 - Evenly divide the combined cheese mixture between two bread slices. Sprinkle with black pepper if using.
04 - Place the remaining bread slices on top of each cheese-layered slice to form complete sandwiches.
05 - Spread a thin, even layer of softened butter on the outside surface of each sandwich, covering both the top and bottom.
06 - Heat a large nonstick skillet or griddle over medium-low heat until evenly warmed.
07 - Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, gently pressing with a spatula, until golden brown and cheese is completely melted.
08 - Remove sandwiches from heat and let rest for 1 minute. Slice diagonally and serve immediately.

# Expert Tips:

01 -
  • Three cheeses melt at different rates, creating pockets of creamy mozzarella, sharp cheddar bite, and provolone smoothness in every bite.
  • It takes less than twenty minutes from start to finish, which means you can make it on a weeknight without any stress.
  • The buttered crust gets golden and crispy in a way that makes even adults feel like kids again.
  • You probably already have most of these ingredients sitting in your fridge right now.
02 -
  • Medium-low heat is non-negotiable; I burned the outside and left the cheese cold in the middle more times than I care to admit before I learned patience.
  • Softening the butter before spreading it saves you from tearing the bread, which I discovered after ruining two perfectly good slices one hurried morning.
  • Pressing gently with the spatula helps the cheese melt evenly, but pressing too hard squeezes it all out the sides, so think of it as a firm but friendly nudge.
03 -
  • Try spreading a thin layer of mayonnaise on the outside instead of butter before grilling; it creates an incredibly crispy, golden crust with a slightly different flavor.
  • Add a few slices of ripe tomato or a spoonful of caramelized onions between the cheese layers for extra depth without overwhelming the simplicity.
  • Shred your own cheese from a block instead of buying pre-shredded; it melts more smoothly because it doesn't have the anti-caking agents.
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