Three-Cheese Grilled Cheese Sandwich (Print Version)

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 tablespoons unsalted butter, softened

→ Optional

06 - 1 teaspoon 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, covering 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 diagonally and serve immediately.

# Top Tips:

01 -
  • Three cheeses create layers of flavor and texture that a single cheese just can't match.
  • It takes only 20 minutes from start to finish, perfect for busy weeknights or lazy weekends.
  • The crispy, buttery crust gives way to a stretch of melted cheese that feels like a warm hug.
  • You can customize it endlessly with mustard, tomatoes, or caramelized onions without losing the soul of the sandwich.
02 -
  • Medium-low heat is non-negotiable, high heat will burn the bread before the cheese melts, leaving you with a sad, crunchy shell and cold insides.
  • Softened butter spreads more easily than cold butter and creates a more even, golden crust without tearing the bread.
  • Mixing the cheeses before assembling ensures every bite has the full flavor profile instead of pockets of one cheese or another.
  • Letting the sandwich rest for a minute after cooking keeps the cheese from running out the sides when you slice it.
03 -
  • Use a cast iron skillet if you have one, it distributes heat evenly and gives the bread an irresistible crunch.
  • Shred your own cheese from a block instead of buying pre-shredded, it melts smoother and tastes fresher.
  • Press down gently with your spatula while cooking, but don't smash the sandwich flat or you'll squeeze out all the melted cheese.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest.
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