Three-Cheese Grilled Cheese Sandwich (Printable View)

Mozzarella, cheddar, and provolone combine for a decadently gooey sandwich with a crispy, golden 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. Spread a thin layer of Dijon mustard on two slices if desired.
02 - In a small bowl, combine mozzarella, cheddar, and provolone cheese. Mix until evenly distributed.
03 - Evenly divide the cheese mixture between two bread slices. Sprinkle with black pepper if using. Top each with remaining bread slices.
04 - Spread a thin, even layer of softened 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 for approximately 2 minutes.
06 - Place sandwiches in the skillet and 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 diagonally and serve immediately.

# Expert Advice:

01 -
  • Three different cheeses melt together into layers of flavor you just can't get from one alone.
  • It's ready in twenty minutes but tastes like you fussed over it for an hour.
  • The crust gets shatteringly crisp while the inside stays molten and gooey.
  • You probably already have everything you need sitting in your kitchen right now.
02 -
  • Medium-low heat is non-negotiable—rushing on high heat burns the outside and leaves cold cheese inside.
  • Shred your own cheese instead of buying pre-shredded, it melts smoother because it doesn't have anti-caking agents.
  • Softened butter spreads without tearing the bread, but if you forget to soften it, mayo works in a pinch and crisps up beautifully.
03 -
  • Use a cast iron skillet if you have one—it holds heat evenly and gives you the crispiest crust.
  • Press gently with your spatula while cooking to help the layers meld, but don't smash it flat or you'll squeeze out all the cheese.
  • If the bread is browning too fast, lower the heat and give the cheese more time to melt through.
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