Triple Cheese Sourdough Grilled Cheese

The rainy Tuesday I discovered mayonnaise makes grilled cheese infinitely better changed everything. My roommate watched skeptically from the doorway as I spread creamy white dollops onto sourdough instead of butter, but one bite convinced both of us. Something about the way it crisps into golden lacquered armor while keeping the inside pillowy soft feels like discovering a kitchen secret that should have been obvious all along.

Last winter my friend Sarah showed up at my door during a snowstorm with three types of cheese and a fresh sourdough loaf. We spent the afternoon perfecting grilled cheese technique, flipping and pressing and timing until the bread was worth of the name golden. Those sandwiches, eaten while watching fat flakes fall outside, became the benchmark for every grilled cheese Ive made since.

Ingredients

• 4 slices thick sourdough bread: The substantial texture and tangy flavor provide the perfect foundation for all that melty cheese while maintaining structural integrity
• 2 slices sharp cheddar cheese: Brings the necessary punch and depth that cuts through the richness of the other cheeses
• 2 slices provolone cheese: Adds excellent meltability and a mild buttery flavor that bridges the sharper cheddar and milder mozzarella
• 1/2 cup shredded mozzarella cheese: The secret weapon for maximum gooiness and that satisfying cheese pull with every bite
• 2 tbsp unsalted butter softened: Classic choice for rich flavor and even browning on the exterior
• 1 tbsp mayonnaise optional: Trust me on this one, it creates the most impossibly crispy and golden crust youve ever achieved

Instructions

Prep your bread:

Lay out all four sourdough slices and spread softened butter evenly on one side of each piece. The butter layer should be thin but thorough, coating the entire surface for even browning.

Build the cheese tower:

Place two slices buttered side down on your work surface. Layer one slice cheddar, one slice provolone, and half the shredded mozzarella on each, distributing the shreds all the way to the edges.

Close the sandwich:

Top each cheese pile with the remaining bread slices, buttered side facing up. Press down gently to help everything settle before they hit the heat.

Get the pan ready:

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

Grill to perfection:

Carefully transfer the sandwiches to the pan and cook for 3 to 5 minutes per side. Press gently with your spatula occasionally and flip when golden brown.

Rest and serve:

Let the sandwiches rest on a cutting board for one full minute before slicing. This brief pause prevents molten cheese from escaping the moment you cut into them.

Save

My dad still talks about the grilled cheese I made him during his hospital recovery last spring. Something about that perfect combination of crisp bread and three cheeses flowing together reminded him of his own mothers cooking, and for ten minutes he forgot about everything except the sandwich in front of him. Food has this way of being medicine that has nothing to do with nutrition.

Choosing the Right Cheese

The magic of this threecheese combination lies in the different melting properties each cheese brings to the party. Cheddar provides flavor but can become oily if used alone, provolone melts beautifully without overpowering, and mozzarella adds that irresistible stringy quality. Ive found that pre shredding the mozzarella helps it distribute more evenly than trying to tear it by hand.

The Low and Slow Philosophy

Rushing grilled cheese is the number one mistake I see home cooks make. High heat burns the exterior before the interior has time to transform into molten perfection. Patience over mediumlow heat lets the bread toast gradually while giving the cheese time to reach its full melting potential. The difference between a rushed sandwich and a patient one is night and day.

Serving Suggestions

While this sandwich absolutely shines on its own, a bowl of tomato soup creates the classic combination that never gets old. A crisp green salad with acidic vinaigrette cuts through the richness beautifully if you want something lighter. Ive also been known to serve these alongside a cup of creamy potato soup for maximum comfort food vibes.

• Try adding thin slices of tomato or a smear of Dijon mustard inside before grilling
• Any of these cheeses can be swapped for Swiss Gruyère or Monterey Jack based on what you have
• Letting the sandwich rest for that one minute before cutting makes all the difference for clean slices

Save

Some recipes are just vehicles for sustenance, but this grilled cheese is something you find yourself thinking about hours later. Hope it brings you as much simple joy as its brought me over the years.

Recipe FAQs

→ What makes this triple cheese version special?

The combination of sharp cheddar, mild provolone, and creamy mozzarella creates layers of flavor that single-cheese versions can't match. Each cheese brings something unique—cheddar adds bite, provolone contributes meltability, and mozzarella delivers that classic stretch.

→ Why use mayonnaise alongside butter?

Mayonnaise contains oil and egg, which browns beautifully and creates an extra-crispy exterior. Combined with butter's rich flavor, this duo yields the perfect golden crust while keeping the bread moist and tender inside.

→ What's the best bread for melting cheese?

Thick-cut sourdough works exceptionally well because its sturdy structure holds up to heat and weight without getting soggy. The natural tang also balances the rich, creamy cheeses perfectly.

→ How do I prevent cheese from spilling out while cooking?

Keep heat at medium-low and resist the urge to flip too early. Let the bottom bread develop a golden crust first, then flip gently. Pressing lightly helps the cheese adhere to the bread rather than sliding out.

→ Can I make this ahead or reheat leftovers?

Best enjoyed fresh off the griddle for that ideal crisp-melty contrast. If reheating, use a toaster oven at 350°F for 5-8 minutes to restore crunchiness. Avoid microwaving as it makes the bread tough.

→ What cheese substitutions work well?

Swiss brings nutty notes, Gruyère adds exceptional meltiness, and fontina provides creaminess. For a sharper kick, try aged gouda or pepper jack. Aim for three different textures and flavors.