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stacked grilled cheese sandwich dunked in roasted tomato soup on white plate.
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5 from 3 votes

Three-Cheese Grilled Cheese

This Three-Cheese Grilled Cheese Sandwich truly is a GEM of a recipe. It's quick to make, savory, and oh so delicious. Melty cheese sandwiched between salty and buttery toasted bread...I'm drooling thinking about eating it again!
Cook Time5 minutes
Total Time5 minutes
Course: dinner, lunch
Cuisine: American, bakery, cafe
Servings: 1
Calories: 620kcal
Author: Courtney Paige

Equipment

  • Frying pan
  • Cutting Board
  • Knife
  • spatula

Ingredients

  • cooking spray
  • 2 slices fresh bread
  • 1 tbsp butter room temperature
  • 1 slice pepper jack cheese
  • 1 slice aged gouda cheese
  • 1 tbsp mayo
  • ¼ cup Colby jack cheese shredded
  • ½ tsp Italian seasoning

Instructions

  • Heat a frying pan to medium heat. Then, generously spray pan with cooking spray.
  • Butter each slice of your bread on the side that will be on the frying pan. Place both pieces next to each other in the pan.
  • Put one slice of pepper jack cheese on one slice of bread and a slice of aged gouda on the other.
  • Next, spread mayo on one slice of cheese. Whichever slice that is, sprinkle the shredded cheese on top of it. The mayo will act as a glue for the shredded cheese to keep it from getting all over the place.
  • Sprinkle some Italian seasoning on top of the shredded cheese.
  • By now, the cheese will have started to melt and will help keep the sandwich together. Use a spatula to flip the slice without the shredded cheese on top of the other (choosing this slice results in less mess!).
  • When you flip the bread over, determine how crispy it is. The sandwich may beed to be flipped once or twice more (about 1-2 minutes per side) to achieve a beautiful golden brown. You may need to turn down the heat to a medium-low so the bread doesn’t burn.
  • Slice your grilled cheese, heat up your favorite soup for dunking, and enjoy!

Notes

Get GOOD bread. It doesn’t have to be wildly expensive. Homemade or fresh from your local bakery is best. If it's still slightly warm and has crusty edges, it will make this sandwich EXTRA delicious.
For best results, I highly recommend eating this grilled cheese fresh off the pan. If you do happen to have leftovers, you can wrap in tinfoil and store in the fridge for up to 3 days. Reheat in a frying pan or a toaster oven to keep the bread crispy.
 

Nutrition

Serving: 1 sandwich | Calories: 620kcal | Carbohydrates: 49g | Protein: 12g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 933mg | Potassium: 20mg | Fiber: 2g