Three-Cheese Grilled Cheese Sandwich (Printable Version)

Mozzarella, cheddar, and provolone create a gooey, flavorful melt with crispy golden crust in just 20 minutes.

# Components:

→ 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
07 - Pinch of black pepper

# Directions:

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 mozzarella, cheddar, and provolone cheese. Mix thoroughly until evenly distributed.
03 - Divide cheese mixture evenly between two bread slices. Sprinkle with black pepper if using. Top each with remaining bread slices to form sandwiches.
04 - Spread a thin, even layer of butter on the outside of each sandwich, covering both top and bottom surfaces.
05 - Heat a large nonstick skillet or griddle over medium-low heat until evenly preheated.
06 - Place sandwiches in the skillet and cook for 3-4 minutes per side, gently pressing with a spatula, until golden brown and cheese is fully melted.
07 - Remove from pan and let rest for 1 minute. Slice diagonally and serve immediately.

# Expert Tips:

01 -
  • Three cheeses give you layers of flavor sharp, creamy, and stretchy all at once instead of just one flat note.
  • The crust gets perfectly golden and crisp while the inside stays gooey, no sogginess or underdone spots.
  • It takes twenty minutes total and uses ingredients you probably already have in your fridge.
  • You can dress it up with mustard or keep it simple, and it still feels like comfort food that actually delivers.
02 -
  • Medium-low heat is non-negotiable, I once cranked it to medium-high thinking I'd save time and ended up with burnt bread and cold cheese in the middle.
  • Softened butter spreads without tearing the bread, if yours is cold, microwave it for five seconds or just let it sit on the counter while you prep.
  • Mixing the cheeses first prevents clumping and gives you even coverage, nobody wants a bite that's all mozzarella and no cheddar.
03 -
  • Grate your own cheese instead of buying pre-shredded, it melts smoother because there's no anti-caking powder coating the shreds.
  • Let the sandwich rest for a full minute after cooking, it seems pointless but it keeps the cheese from sliding out in a molten avalanche when you slice.
  • If you're making more than two, keep the first batch warm in a low oven while you cook the rest so everyone eats hot sandwiches at the same time.
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