Three-Cheese Grilled Cheese Sandwich (Printable)

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

# What You’ll Use:

→ 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:

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 cheeses. Mix well until evenly blended.
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, coating both top and bottom surfaces.
05 - Heat a large nonstick skillet or griddle over medium-low heat until ready for cooking.
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 diagonally if desired and serve immediately.

# Expert Advice:

01 -
  • Three kinds of cheese melt together into something far richer than the sum of their parts, creating layers of flavor that surprise you with every bite.
  • It comes together in twenty minutes flat, making it the perfect answer when comfort food cravings hit hard and fast.
  • The crispy, buttery crust gives way to a creamy, stretchy center that feels like a warm hug in sandwich form.
  • You can dress it up or keep it simple, and either way it tastes like you put real thought into lunch.
02 -
  • Medium-low heat is non-negotiable; I learned this the hard way when I scorched the outside and left the cheese cold and unmelted in the middle.
  • Softened butter spreads without tearing the bread, and it crisps up far better than melted butter ever will.
  • Letting the sandwich rest for a full minute before cutting makes all the difference, giving the cheese just enough time to stop being lava.
03 -
  • Shred your own cheese instead of buying pre-shredded; it melts smoother and tastes fresher because it is not coated in anti-caking agents.
  • Press gently with the spatula while cooking to help the cheese make contact with the bread and melt evenly, but do not smash it flat or you will squeeze out all the gooey goodness.
  • If you are making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
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