Triple Cheese Sourdough Grilled Cheese

Last Tuesday, I came home from work absolutely exhausted, craving something warm and comforting but refusing to order takeout for the third night in a row. I rummaged through the fridge and found some sourdough I'd baked over the weekend, plus three different cheese wedges that needed using. That accidental combination became the best grilled cheese I'd ever made, the kind where you burn your tongue because you can't wait for that first bite.

My youngest sister was visiting last month when I made these for lunch, and she literally stopped mid sentence after her first bite. She sat there grinning with melted cheese on her chin and said 'this tastes like childhood but better.' Now every time she visits, she texts me ahead of time asking if 'that grilled cheese' is on the menu. Some recipes just become family traditions that fast.

Ingredients

• Thick sourdough bread: The sturdy texture holds up beautifully to all that melting cheese without getting soggy
• Sharp cheddar cheese: This brings the bold punchy flavor that cuts through all the richness
• Provolone cheese: Adds this incredible meltiness and mild creamy notes
• Shredded mozzarella cheese: The secret weapon for those amazing cheese pulls
• Unsalted butter: Creates that golden crispy exterior we all dream about
• Mayonnaise: Trust me on this one, it makes the bread extra crispy and golden

Instructions

Soft, absorbent towels keep counters dry while cooking, wiping spills, and handling dishes during everyday recipe prep.

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Prepare the bread:

Lay out your sourdough slices and spread butter generously on one side of each piece. If you want next level crispiness, spread a thin layer of mayonnaise on the opposite side.

Build the sandwiches:

Place two slices buttered side down on your work surface. Layer each with sharp cheddar, provolone, and half the mozzarella, then top with remaining bread slices buttered side up.

Start cooking:

Heat your skillet over medium-low heat and carefully place the sandwiches inside. Let them cook undisturbed for 3 to 5 minutes until golden brown.

Flip and finish:

Carefully flip each sandwich and cook another 3 to 5 minutes. Press gently with your spatula to ensure good contact with the pan.

Rest and serve:

Transfer to a cutting board and let them rest for 1 full minute. This prevents the cheese from immediately oozing out when you slice them.

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These sandwiches have saved so many rainy weekends and late night cravings in our house. Theres something about the combination of crunch and goo that just makes everything feel right with the world, even on the hardest days.

The Cheese Strategy

After years of experimenting, I've found that using three distinct cheeses creates the perfect balance of flavors and textures. The sharp cheddar provides the bold, tangy backbone, while provolone adds this incredible creamy melt factor. Mozzarella is your insurance policy for those Instagram worthy cheese pulls that make everyone around the table smile involuntarily.

Bread Choices

Sourdough is my absolute go to here because its naturally sturdy texture holds up to all that melting cheese without collapsing into a sad soggy mess. The slight tang from the fermentation also cuts through the richness beautifully. If you're feeling adventurous, try a hearty multigrain or even a rosemary olive oil loaf for a completely different vibe.

Perfect Pairings

Nothing beats the classic combination of grilled cheese and tomato soup, especially on cold winter days when you need something to warm you from the inside out. A crisp green salad with tangy vinaigrette adds freshness that balances all that cheese. For a heartier meal, serve alongside a cup of roasted butternut squash soup.

• Try adding a thin layer of Dijon mustard inside for a zesty kick
• A slice of ripe tomato adds moisture and bright acidity
• Don't forget to let the pan reheat between batches for consistent results

Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

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I hope this recipe becomes your go to comfort food too. Sometimes the simplest foods bring the most joy.

Recipe Questions & Answers

→ What temperature should I cook the grilled cheese on?

Cook over medium-low heat. This allows the cheese to melt completely while the bread toasts evenly without burning. If heat is too high, the bread will brown before the cheese melts.

→ Can I use different types of cheese?

Absolutely. Swiss, Gruyère, fontina, or any melting cheese works well. Avoid hard cheeses that don't melt smoothly. Mix and match your favorites for personalized flavor combinations.

→ Why use mayonnaise in this preparation?

Mayonnaise adds extra moisture and helps achieve crispier, more golden-brown bread. It's optional but recommended for enhanced texture and appearance.

→ How do I prevent the cheese from leaking out?

Press gently while cooking and flip carefully with a spatula. Don't press too hard when flipping. Letting the sandwich rest for 1 minute after cooking helps the cheese set slightly before cutting.

→ What are good side dishes to serve with this sandwich?

Tomato soup is the classic pairing. A crisp green salad, coleslaw, pickles, or tomato slices alongside also complement the rich, melty sandwich beautifully.

→ Can I make this ahead or prepare it for later?

Best served fresh and hot. You can assemble the sandwich with ingredients beforehand and refrigerate for up to 2 hours, then cook when ready. Reheating a cooked sandwich won't achieve the same crispy texture.