Triple Cheese Sourdough Grilled

Rainy Saturday afternoons were made for sandwiches like this. I stumbled on the magic of triple cheese during a particularly gray winter when comfort food felt less like a choice and more like survival. The first bite that afternoon stopped all conversation at my kitchen table, which is saying something given my roommates never stopped talking.

My friend Sarah actually taught me the mayo trick during a late night kitchen session. We were halfway through making grilled cheeses at midnight when she grabbed the jar and I thought shed lost her mind. Five minutes later I was eating the best grilled cheese of my life and quietly apologizing for doubting her.

Ingredients

• 4 slices thick sourdough bread: Thin slices will turn into sad soggy situations so get the good stuff from the bakery section
• 2 slices sharp cheddar cheese: Sharp means more flavor impact and trust me you want that punch cutting through all that bread
• 2 slices provolone cheese: This melts beautifully and adds this lovely mild nutty note that balances the cheddar
• 1/2 cup (60 g) shredded mozzarella cheese: The shredded mozzarella acts as the glue holding everything together in molten cheesy harmony
• 2 tbsp (30 g) unsalted butter softened: Room temperature spreads so much easier than cold butter and prevents those dreaded torn bread situations
• 1 tbsp (15 ml) mayonnaise: This is the secret weapon for the most impossibly crispy golden crust youve ever achieved

Instructions

Prep your bread:

Lay out all four sourdough slices and spread that softened butter generously on one side of each slice. If youre feeling adventurous and want next level crispiness spread a thin layer of mayo on the opposite side too.

Build your masterpiece:

Place two slices butter side down on your work surface. On each stack one slice cheddar one slice provolone and half your shredded mozzarella. Pile it slightly off center so the cheese melts evenly.

Top it off:

Place the remaining bread slices on top with the buttered side facing up. Press down gently to help everything settle into place before these hit the heat.

Get that pan ready:

Heat a large skillet or griddle over medium low heat you want it hot enough to crisp but gentle enough to melt that cheese stack completely. Place both sandwiches carefully in the pan.

The patience game:

Cook for 3 to 5 minutes per side pressing gently with your spatula. Watch for that gorgeous golden brown color and wait until you see cheese starting to ooze out the sides.

The final moment:

Transfer to a cutting board and let them rest for exactly one minute. This is crucial so the cheese sets slightly and doesnt all pour out when you cut. Slice diagonally because it just tastes better that way.

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These became my go to sick day food after my roommate requested them while running a fever. Something about that combination of crunch and comfort just makes everything feel a little more manageable even on the worst days.

Getting That Perfect Melt

The key is patience and slightly lower heat than you might be used to. I used to crank up the stove but learned that slow and steady gives you that perfect golden exterior while ensuring every single layer of cheese transforms into liquid heaven.

Bread Selection Matters

Not all sourdough is created equal. Look for loaves with a tight crumb and substantial heft airy artisanal bread will just let all your cheese leak out onto the pan. The sturdy stuff gives you structural integrity for maximum cheese holding capacity.

Serving Suggestions & Variations

While this sandwich is absolutely perfect on its own a side of tomato soup makes it transcend into something magical. But dont be afraid to experiment either.

• A thin layer of Dijon mustard adds this incredible sharp note that cuts through all the richness
• Fresh tomato slices need to be patted dry or they will make your bread soggy which no one wants
• Caramelized onions take this from comfort food to dinner party worthy in about five extra minutes

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Hope this recipe finds you on a day when you really need it. Theres something profoundly healing about a perfectly made grilled cheese sandwich.

Questions & Answers

→ What type of bread works best for this sandwich?

Thick-cut sourdough creates the ideal texture—substantial enough to hold multiple cheese layers while developing a satisfying crunch. The bread's slight tang balances the rich cheeses perfectly.

→ Why use mayonnaise on the bread?

Mayonnaise contains oil and egg yolks which promote even browning and create an exceptionally crispy exterior. Spread it thin on the opposite side from the butter for maximum crunch.

→ Can I use different cheeses?

Absolutely. Swiss, Gruyère, fontina, or Monterey Jack all work beautifully. Aim for a mix that includes one sharp cheese for flavor, one creamy for melt, and one stretchy for texture.

→ What temperature prevents burning while melting the cheese?

Medium-low heat allows the bread to crisp gradually while giving the cheese time to melt completely. High heat burns the exterior before the interior reaches optimal gooey consistency.

→ What pairs well with this sandwich?

Warm tomato soup creates the classic combination, though a crisp green salad with vinaigrette cuts through the richness. Pickles or coleslaw also provide excellent contrast.