Triple Cheese Sourdough Grilled

Rainy afternoons were made for sandwiches like this. I stumbled on the triple cheese approach entirely by accident when I was staring at a nearly empty fridge trying to make something substantial. The way mozzarella creates those gorgeous cheese pulls while cheddar brings the sharpness and provolone adds the mellow creaminess, it just clicked. Now it is the only grilled cheese method that truly satisfies my comfort food cravings.

Last winter my friend Sarah came over completely defeated after a terrible work week. I made these sandwiches while she sat at my counter, and the first bite actually made her cry happy tears. That is the power of really good comfort food done right.

Ingredients

• 4 slices thick sourdough bread: The sturdy structure holds up beautifully to the heat and weight of three cheeses
• 2 slices sharp cheddar cheese: Brings the bold punch that cuts through all the richness
• 2 slices provolone cheese: Melts into a smooth creamy layer that bridges the sharp and mild flavors
• 1/2 cup (60 g) shredded mozzarella cheese: Creates those incredible cheese pulls and adds mild sweetness
• 2 tbsp (30 g) unsalted butter, softened: Spreads easily and creates that gorgeous golden crust
• 1 tbsp (15 ml) mayonnaise: The secret restaurant trick for extra crispy edges that stay crunchy longer

Instructions

Prep your bread slices:

Lay out all four sourdough pieces and spread softened butter generously on one side of each slice. If you want next level crispiness, spread a thin layer of mayonnaise on the opposite side.

Build your cheese towers:

Place two slices butter side down on your work surface. Layer each with a slice of cheddar, a slice of provolone, and half the shredded mozzarella, making sure to distribute the cheese evenly.

Close the sandwiches:

Top each with the remaining bread slices, positioning them butter side up. Press down gently with your hand to help everything settle.

Get the pan ready:

Heat a large skillet or griddle over medium low heat. You want it hot enough to sizzle but not so hot that the bread burns before the cheese melts.

Cook to golden perfection:

Place sandwiches in the pan and cook for 3 to 5 minutes per side. Press gently with your spatula occasionally and flip carefully once the bottom is deep golden brown.

Let them rest:

Transfer to a cutting board and wait exactly one minute before slicing. This tiny pause lets the cheese set slightly so it does not all ooze out when you cut.

Save

My youngest calls this the weekend sandwich because it is what I make when Saturday mornings move slowly and no one is rushing anywhere. The house smells like butter and toasting bread, and everything feels right with the world.

The Butter Mayonnaise Secret

Restaurants often use mayonnaise on the exterior of grilled cheese because it has a higher smoke point than butter and contains oil that creates an extra crisp crust. I was skeptical until I tried it, and now I rarely skip it. The combination of butter for flavor and mayo for crunch is unbeatable.

Choosing Your Cheese Blend

The three cheese approach works because each variety plays a different role. Cheddar provides the sharpness and personality, provolone melts into a creamy base, and mozzarella delivers the texture and those dramatic cheese pulls. You can absolutely experiment with Swiss or Gruyère, but understand that each cheese brings something slightly different to the final result.

Perfect Pairings

A bowl of tomato soup is the classic companion for good reason, the acidity cuts through all that rich cheese. But a crisp green salad with vinaigrette works beautifully too. I have also served these alongside a simple cup of broth when I want something lighter.

• Try a few slices of tomato inside the sandwich for moisture and brightness
• A thin layer of Dijon mustard adds a kick that balances the creaminess
• Leftovers can be reheated in a 350°F oven for 5 minutes to recrisp

Save

There is something profoundly satisfying about a grilled cheese made with care and attention. It is simple food done absolutely right.

Recipe Questions & Answers

→ What type of cheese works best for melting?

Sharp cheddar provides robust flavor, provolone adds excellent meltability, and mozzarella creates the signature gooey texture. This combination ensures both exceptional taste and perfect consistency.

→ Why use both butter and mayonnaise?

Mayonnaise contains oil and egg which promotes even browning and creates an extra crispy exterior. The butter adds rich flavor while the mayonnaise ensures uniform golden color and crunch.

→ Should I cover the pan while cooking?

Avoid covering the pan as this traps steam and can make the bread soggy. The key is achieving a crispy exterior through direct heat contact, allowing the cheese to melt slowly while the bread browns.

→ What heat setting prevents burning while melting cheese?

Medium-low heat allows the cheese to melt completely before the bread burns. This temperature gives the cheese time to reach optimal consistency while developing a golden crust on the sourdough.

→ Can I prepare these sandwiches ahead of time?

Assemble the sandwiches up to 4 hours before cooking and refrigerate wrapped in plastic. Bring to room temperature for 10 minutes before grilling for best results and even melting.

→ What sides pair well with this?

Warm tomato soup creates a classic combination, while a crisp green salad with vinaigrette cuts through the richness. Pickled vegetables also provide excellent contrast to the melty cheese.