Triple-Play Grilled Cheese Recipe



2 slices fresh sourdough or good sandwich bread (about 1⁄2-inch thick)
4 to 5 teaspoons cream cheese, softened and divided
Dijon-style mustard, to taste
1⁄3 cup loosely packed shredded extra sharp cheddar cheese
2 to 3 very thin slices of ripe tomato (optional)
1⁄3 cup loosely packed shredded Havarti cheese
1 tablespoon softened butter or mayonnaise


  • Smear one slice of bread with half of the cream cheese and mustard, to taste. Cover with the cheddar cheese. Lay on two or three slices of tomato, if using. Cover with Havarti cheese. Smear the other slice of bread with the remaining cream cheese and more mustard, if desired, and place it, cream cheese side down, on the Havarti cheese.
  • Heat a heavy, preferably cast iron, skillet over low heat. Spread butter or an even coat of mayo on the dry side of each of the bread slices.
  • Place the sandwich in the skillet and cook for 2 to 21⁄2 minutes on each side, or until golden-brown color all over and the cheese starts to ooze. If desired, after cooking for 1 minute, cover the skillet; this helps to melt the cheese. (Do not cover completely, or moisture will form and the bread will soften.) 


1 serving

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To me, they're up with ambrosia as "food of the gods." Even when I'm in a food-combining mindset, I *will* eat grilled cheeses (protein & carbs in same meal). I look forward to trying the Triple Play, with its cream cheese and mustard spread. I love the croque-monsieur, also with mustard, adding ham and a cream sauce. Perhaps the best grilled cheese I ever had (at a nyc steak pub) was a monte christo, dipped in batter & served with maple syrup. What is it about melted cheese and bread! Whether or not you add a spread or other fillings, start with that and you can't go wrong! (That is, except to cover the pan to rush it along, causing the bread to steam and lose its crispness.) Thanks for the recipe and the video, too. :)

Grilled Cheese Sandwich Recipe given on 2/27/2020

I use mayonnaise instead of butter on the outside and cook Low and Slow (no cover whatsoever). This way, the cheese has time to melt to perfection!