Three-Cheese Grilled Cheese (Print Version)

A decadent sandwich featuring mozzarella, cheddar, and provolone for a gooey, flavorful melt with crispy crust.

# What You 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:

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 well.
03 - Evenly divide the cheese mixture 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 on both top and bottom surfaces.
05 - Heat a large nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches in the skillet. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until golden brown and cheese is fully melted.
07 - Remove from pan and let rest for 1 minute. Slice and serve immediately.

# Expert Advice:

01 -
  • Three kinds of cheese means every bite has layers of flavor, not just one flat note.
  • It cooks up fast enough for a weeknight dinner but feels special enough to serve to guests.
  • The crust gets shatteringly crisp while the inside stays molten and gooey.
  • You probably already have everything you need sitting in your fridge right now.
02 -
  • Medium-low heat is non-negotiable, I burned two sandwiches before I learned that patience is the only way to melt the cheese without torching the bread.
  • Softened butter spreads so much easier than cold, and it toasts more evenly, no one wants pale spots next to burnt patches.
  • Pressing gently with the spatula helps the cheese melt faster and creates better contact with the pan for that perfect crisp.
03 -
  • Try swapping the butter for a thin layer of mayonnaise on the outside, it browns beautifully and adds a subtle tang.
  • Shred your own cheese instead of buying pre-shredded, it melts smoother because there's no anti-caking coating.
  • Let the sandwich rest for a full minute after cooking, it helps the cheese set just enough so it doesn't all spill out when you cut it.
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