Triple Cheese Sourdough Grilled Cheese

My tiny apartment kitchen smelled like heaven the first time I attempted a three cheese grilled cheese. Id just discovered the mayonnaise trick from a diner cook in Chicago, and standing over my skillet watching the bread turn that perfect shade of golden brown felt like discovering some kind of kitchen magic. The way those three cheeses melted together into this incredible gooey mess made me realize grilled cheese deserved way more respect than Id been giving it.

Last winter when my sister came over feeling completely defeated by a terrible week at work, I made her one of these sandwiches. We stood in the kitchen eating them straight off the cutting board, cheese dripping down our chins, and she told me it was exactly what she needed. Sometimes the simplest food is the most powerful.

Ingredients

• Thick sourdough bread: The sturdy texture holds up to all that cheese and gets wonderfully crisp. Thin slices will turn into a soggy mess.
• Sharp cheddar cheese: Brings the bold flavor punch. Mild cheddar just disappears into the sandwich.
• Provolone cheese: Adds this incredible creaminess that bridges the gap between sharp cheddar and mild mozzarella.
• Shredded mozzarella cheese: Responsible for those glorious cheese strings when you take that first bite. Pre shredded works but shredding your own melts better.
• Unsalted butter: Spread it evenly so every inch of bread gets that golden crust. Salted butter works too but I like controlling the salt.
• Mayonnaise: The secret weapon restaurant cooks use. Dont knock it until youve tried it. The oil in mayo creates this shatteringly crispy exterior.

Instructions

Prep your bread slices:

Get your sourdough slices laid out and butter one side of each piece. Spread that mayo thin on the opposite side if youre going for maximum crunch.

Build your cheese masterpiece:

Place two slices butter side down and layer on cheddar first, then provolone, then pile on that shredded mozzarella.

Close it up:

Top with the remaining bread slices, making sure the buttered side faces up this time.

Get that skillet ready:

Heat your pan over medium low. Too hot and the bread burns before the cheese melts. Too cold and youll be waiting forever.

The flip moment:

Cook for three to five minutes per side, pressing down gently with your spatula. When its golden and gorgeous, flip carefully and repeat.

The resting minute:

Let those sandwiches hang out on a cutting board for sixty seconds before slicing. This prevents all that glorious cheese from immediately escaping.

Pin it

These sandwiches have become my go to when friends drop by unexpectedly. Theres something universally comforting about grilled cheese that breaks down walls and starts the best conversations.

Perfecting The Crust

The difference between good grilled cheese and great grilled cheese comes down to patience and heat control. I learned this the hard way after dozens of sandwiches with burnt bread and cold centers. Letting the pan heat properly and respecting the cooking time makes all the difference in the world.

Cheese Layering Strategy

Put your stronger flavors near the bread and milder cheeses in the middle. This way every bite gets balanced flavor instead of that first hit being overwhelmingly sharp. The mozzarella in the center creates that perfect cheesy bridge that holds everything together.

Serving Ideas

A good grilled cheese deserves excellent company. I love serving these with a simple tomato soup or crisp green salad. The sandwich is rich enough that lighter sides really balance the meal perfectly.

• Try adding Dijon mustard to the inside for a little tangy kick
• A few thin tomato slices add moisture and cut through all that richness
• Let the sandwich rest a full minute before cutting or youll lose half the cheese

Pin it

Hope this recipe brings you as many cozy moments as its brought me over the years. Sometimes the simplest comfort food is exactly what we need.

Recipe Questions & Answers

→ Why use mayonnaise on the bread?

Mayonnaise contains oil and eggs that create an exceptionally crispy, golden crust when grilled. Spread it thin on the outside of the bread before cooking for extra crunch that holds up well against the melted cheese filling.

→ Can I make this ahead of time?

For best results, assemble the sandwiches just before cooking. However, you can prep the ingredients in advance—slice the cheese and have the butter and mayo ready. The sandwiches cook quickly, so they're perfect for last-minute meals.

→ What's the best cheese combination?

The three-cheese blend works perfectly because each brings something unique. Sharp cheddar provides bold flavor, provolone melts beautifully without separating, and mozzarella adds that signature stretch. Feel free to swap in Swiss, Gruyère, or Monterey Jack based on your preferences.

→ Why cook over medium-low heat?

Lower heat gives the cheese time to melt completely before the bread burns. This patience ensures the cheese transforms into a smooth, gooey filling while the bread develops an even, golden crunch on both sides.

→ Can I use different bread?

While thick-cut sourdough is ideal for its structure and tangy flavor, you can use artisan white, whole grain, or rye bread. Just choose sturdy slices that can hold the generous cheese filling without falling apart during grilling.

→ How do I prevent cheese from spilling out?

Keep the heat at medium-low and avoid pressing too hard on the sandwiches. Let them cook undisturbed for the first few minutes to form a crust, then flip gently in one smooth motion. The rest period after cutting also helps set the cheese slightly.