Triple Cheese Sourdough Grilled Cheese (Printable)

Layers of cheddar, provolone, and mozzarella melted between golden, crispy sourdough bread for the ultimate comfort classic.

# 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

# Preparation steps:

01 - Lay out the 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 with buttered side down on a clean surface. Layer each with 1 slice cheddar, 1 slice provolone, and half the shredded mozzarella cheese.
03 - Top each prepared slice with the remaining bread slices, positioning them with the buttered side facing upward.
04 - Heat a large skillet or griddle over medium-low heat until evenly warmed throughout.
05 - Place the sandwiches in the pan and cook for 3 to 5 minutes per side, applying gentle pressure, until the bread achieves a golden brown color and the cheese is completely melted. Flip carefully to prevent cheese spillage.
06 - Transfer the sandwiches to a cutting board and allow to rest for 1 minute. Cut diagonally and serve immediately while hot.

# Expert advice:

01 -
  • Three cheeses melt together into something richer and more complex than any single variety could manage alone.
  • Thick sourdough gets crispy on the outside while staying sturdy enough to hold all that melted cheese without falling apart.
  • It comes together in twenty minutes, but tastes like you put real thought into lunch.
  • The tangy sourdough cuts through the richness in a way that keeps you reaching for another bite.
02 -
  • Medium low heat is non negotiable, because high heat will burn the bread before the cheese even softens.
  • Softened butter spreads more evenly than cold butter, which tears the bread and leaves bare spots that stay pale and sad.
  • Let the sandwich rest before cutting, or molten cheese will spill out onto the board and you will lose all that glorious melt.
03 -
  • Cover the pan with a lid for the first two minutes to trap heat and help the cheese melt faster without burning the bread.
  • Use a cast iron skillet if you have one, because it holds heat evenly and gives you the most consistent golden crust.
  • Press gently with the spatula while cooking to help the layers meld together, but do not smash the sandwich flat or you will squeeze out all the melted cheese.
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