Three-Cheese Grilled Cheese Sandwich (Printable format)

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

# What You 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 Steps:

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 blend evenly.
03 - Evenly divide cheese mixture between two bread slices. Sprinkle with black pepper if desired. Top each with remaining bread slices to form sandwiches.
04 - Spread a thin, even layer of butter on the outside of each sandwich, covering 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 skillet. Cook for 3-4 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 and serve immediately.

# Expert Hints:

01 -
  • Three cheeses melt together into something far better than the sum of their parts, each one contributing stretch, sharpness, or creaminess.
  • It comes together in twenty minutes with ingredients you probably already have, no special skills required.
  • The buttery golden crust shatters when you bite through it, giving way to molten cheese that actually tastes like comfort.
  • You can make it fancy or keep it simple, and either way it feels like a small luxury on an ordinary day.
02 -
  • Medium-low heat is non-negotiable—I burned three sandwiches in a row before I learned that patience is the only way to get a golden crust and melted cheese at the same time.
  • Softened butter spreads without tearing the bread, but if you're in a hurry, mayonnaise works just as well and gives you an even crispier crust with a slightly tangy finish.
  • Shredded cheese melts faster and more evenly than sliced, and mixing the three types before assembling ensures you don't end up with a bland bite or an overwhelming one.
03 -
  • Press gently with the spatula while cooking to help the cheese melt evenly and the bread make full contact with the pan, but don't smash it or you'll squeeze out all the cheese.
  • If you're making more than two sandwiches, keep the finished ones warm in a 200-degree oven while you cook the rest, so everyone eats at the same time.
  • Let the sandwich rest for a full minute before slicing—it's tempting to cut right away, but that brief pause lets the cheese set just enough to stay inside instead of oozing out onto the cutting board.
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