Three-Cheese Grilled Cheese

# The Ingredients You'll Need:

01 - 4 slices country-style or sourdough bread

02 - 2 oz shredded mozzarella cheese

03 - 2 oz shredded sharp cheddar cheese

04 - 2 oz shredded provolone cheese

05 - 2 tbsp unsalted butter, softened

06 - 1 tsp Dijon mustard

07 - Pinch of black pepper

01 - Arrange bread slices on a clean surface; optionally spread Dijon mustard on two slices.

02 - Mix mozzarella, cheddar, and provolone cheeses thoroughly in a small bowl.

03 - Distribute cheese mixture evenly over two bread slices; optionally sprinkle with black pepper; cover with remaining bread slices.

04 - Evenly coat the outside of each sandwich top and bottom with softened butter.

05 - Preheat a large nonstick skillet or griddle over medium-low heat.

06 - Place sandwiches in skillet; cook each side 3 to 4 minutes, pressing gently with a spatula, until golden brown and cheese is fully melted.

07 - Remove sandwiches from heat; allow to rest for 1 minute before slicing and serving.

01 -

Three cheeses means every bite has depth—no single bland moment, just pure umami melting on your tongue.
Ready in 20 minutes flat, which makes this perfect for when you're hungry right now but still want something that tastes like you tried.
The crispy crust against molten cheese is a textural love story that somehow never gets old.

02 -

Medium-low heat is non-negotiable—I learned this by charring the outside of a sandwich while the cheese stayed cold in the middle, a lesson that stung as much as burnt butter smells.
Soft butter spreads without tearing delicate bread, so take it out a few minutes early and watch the whole thing come together more smoothly.

03 -

Keep your pan temperature honest—if you're unsure, start lower than you think; you can always turn it up, but burnt bread is permanent.
Rest the cheese for exactly one minute after cooking so the inside sets enough to stay inside the sandwich instead of running all over your plate.