Three-Cheese Grilled Cheese Sandwich (Printable)

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

# 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 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 on 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 and serve immediately.

# Expert Tips:

01 -
  • Three cheeses create layers of flavor you cant get from just cheddar alone, each one melting at slightly different rates for the perfect gooey pull.
  • It takes the same amount of time as a regular grilled cheese but feels like something you ordered at a cafe.
  • Youll actually look forward to using up those partial cheese bags sitting in your fridge.
  • The crust gets shatteringly crisp while the inside stays molten and creamy.
02 -
  • Medium low heat is non negotiable, I burned three sandwiches in a row before I learned that patience is the only way to get melted cheese and a crisp crust at the same time.
  • Shred your own cheese from blocks if you can, pre shredded cheese has anti caking agents that prevent it from melting into that perfect gooey texture.
  • Let the sandwich rest for a full minute after cooking or the cheese will pour out the sides the second you slice it.
03 -
  • Use a lid or another pan to press down gently on the sandwich while it cooks, this helps the cheese melt faster and creates better contact with the skillet for even browning.
  • If youre making multiple sandwiches, keep finished ones warm in a low oven while you cook the rest so everyone eats hot food together.
  • Day old bread actually works better than fresh because it has less moisture and crisps up more beautifully.
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