Three-Cheese Grilled Cheese Sandwich (Print)

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

# 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 the 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 Advice:

01 -
  • Three cheeses means you get stretch from mozzarella, sharpness from cheddar, and a subtle tang from provolone all in one bite.
  • It takes twenty minutes start to finish, which is faster than waiting for delivery and infinitely more satisfying.
  • The crust comes out shatteringly crisp without any fuss or flipping anxiety.
  • It pairs with soup, salad, or nothing at all, and still feels like a complete meal.
02 -
  • If your heat is too high, the bread will toast before the cheese melts, leaving you with a burnt outside and cold center, so keep it medium-low.
  • Mixing the cheeses beforehand ensures even distribution, otherwise you'll get a mozzarella-heavy bite followed by a cheddar-only one.
  • Let the butter soften fully at room temperature or you'll rip the bread trying to spread it, which ruins the whole vibe.
03 -
  • Press down gently with your spatula while cooking to help the cheese melt faster and the bread make better contact with the pan.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest so nobody gets a cold sandwich.
  • Grate your own cheese from a block instead of using pre-shredded, it melts smoother and doesn't have that weird anti-caking coating.
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