Three-Cheese Grilled Cheese Sandwich (Printable)

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

# What You’ll 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

# How-To:

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 mozzarella, cheddar, and provolone. Mix well to distribute evenly.
03 - Evenly divide cheese mixture between two bread slices. Sprinkle with black pepper if using.
04 - Top each cheese-covered slice with remaining bread slices to form complete sandwiches.
05 - Spread a thin, even layer of butter on the outside of each sandwich, coating both top and bottom surfaces.
06 - Heat a large nonstick skillet or griddle over medium-low heat until butter begins to foam when tested.
07 - Place sandwiches in skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until golden brown and cheese is fully melted.
08 - Remove from pan and let rest for 1 minute. Slice diagonally and serve immediately.

# Expert Advice:

01 -
  • Three kinds of cheese means you get stretch, sharpness, and creaminess all in one bite.
  • It takes twenty minutes start to finish, which is perfect when youre hungry and don't want to think too hard.
  • The crispy buttered crust against the gooey center is the kind of texture contrast that makes you close your eyes and sigh.
  • You can dress it up with extras or keep it simple, and either way it feels like comfort in your hands.
02 -
  • Medium-low heat is non-negotiable; anything higher and your bread will char before the cheese has a chance to melt through.
  • Softened butter spreads cleanly and evenly, but if you forget to soften it, mayonnaise works just as well and gives an even crispier crust.
  • Shredded cheese melts faster and more uniformly than sliced, which is why this recipe calls for it.
03 -
  • Press the sandwich gently with the spatula while it cooks to help the cheese melt evenly and the bread make full contact with the pan.
  • If you want an ultra-crispy crust, use mayonnaise on the outside instead of butter; it browns beautifully and adds a subtle tangy richness.
  • Let the sandwich rest for a full minute before cutting so the cheese has time to set slightly and won't all ooze out the sides.
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