Triple Cheese Sourdough Grilled Cheese

Rainy Sundays were made for grilled cheese. I discovered the magic of triple cheese during a particularly gloomy afternoon when I wanted something more than the usual singles on white bread. The combination of sharp cheddar, creamy provolone, and melty mozzarella felt like a revelation. Now it is my go to comfort food whenever the weather turns grey or life feels overwhelming.

My roommate walked in while I was experimenting with the mayonnaise trick and looked at me like I had lost my mind. That same roommate ate their words along with half the sandwich I made. We have been making them this way ever since, and the secret ingredient remains our little kitchen conspiracy.

Ingredients

• 4 slices thick sourdough bread: The sturdy texture holds up well to the weight of three cheeses and gets beautifully crisp
• 2 slices sharp cheddar cheese: Provides the bold punch that cuts through the richness of the other cheeses
• 2 slices provolone cheese: Adds a smooth mild creaminess that bridges the sharper flavors
• 1/2 cup shredded mozzarella cheese: The ultimate melting cheese that creates those irresistible cheese pulls
• 2 tbsp unsalted butter softened: Butters the bread for that classic golden exterior
• 1 tbsp mayonnaise optional: The secret ingredient for extra crunch and browning

Instructions

Prep your bread:

Spread softened butter on one side of each sourdough slice then add a thin layer of mayo on the opposite side if you want that restaurant quality crunch

Build the sandwiches:

Place two slices butter side down and layer each with cheddar provolone and half the mozzarella before topping with remaining slices

Start grilling:

Heat your skillet over medium low heat and add the sandwiches butter side down letting them sizzle gently

Flip and finish:

Cook for 3 to 5 minutes per side pressing lightly until golden brown and melty then flip carefully

Rest and serve:

Let the sandwiches rest for a minute so the cheese sets then slice diagonally and serve while still hot

Save

These sandwiches saved a terrible date night once. The conversation was awkward but the grilled cheese was flawless and we ended up laughing about burnt attempts from our childhoods. Sometimes food speaks louder than words ever could.

Choosing The Right Cheese

Not all cheese melts the same way. Cheddar provides flavor but can become oily if too sharp while mozzarella guarantees that perfect stretch. Provolone bridges the gap with its mellow personality.

The Mayonnaise Secret

Restaurants have been doing this for years. The mayo has a higher smoke point than butter alone and creates an extra crispy golden crust that people cannot quite identify but definitely notice.

Perfect Pairings

A classic tomato soup is the obvious choice but do not stop there. A crisp green salad with vinaigrette cuts through the richness beautifully. For something different try a cup of butternut squash soup or a simple bowl of roasted tomato bisque.

• Keep the heat medium low to avoid burning before the cheese melts
• A cast iron skillet gives the most even browning
• Use a spatula to press gently but do not smash the sandwich

Save

Make this sandwich your own and enjoy every gooey crispy bite.

Recipe Q&A

→ How do I prevent the bread from burning while the cheese melts?

Cook on medium-low heat rather than high. This slower cooking method allows the cheese to melt completely before the bread gets too dark. Press gently during cooking and watch for golden-brown color.

→ Can I prepare these sandwiches ahead of time?

Assemble the sandwiches up to 2 hours before cooking. Keep them in the refrigerator to maintain cheese integrity. Cook from cold, adding 1-2 extra minutes per side.

→ What cheeses work best if I don't have all three varieties?

Use any melting cheeses like Swiss, Gruyère, fontina, or Gouda. Combine sharp and mild varieties for balanced flavor. Avoid hard cheeses that don't melt well.

→ Why use both butter and mayonnaise?

Butter provides rich flavor and browning, while mayonnaise creates extra crispiness due to its emulsifiers. Use either one alone if preferred, or skip the mayo for a traditional version.

→ How thick should the sourdough slices be?

Use slices about ½ to ¾ inch thick. This thickness provides structure to contain the melted cheese without being too dense. Thinner bread risks sogginess; thicker bread delays cheese melting.

→ What's the best side dish to serve with this?

Tomato soup is the classic pairing that complements the rich cheese. Fresh green salads, pickles, or potato chips also work well to balance the richness.