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Recipe for Triple-Play Grilled Cheese Recipe | Almanac.com

Triple-Play Grilled Cheese Recipe

Photo Credit
photominer/shutterstock
Yield
1 serving
Category
Course

Triple-Play Grilled Cheese Recipe

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This is the ultimate grilled cheese recipe! The combination of cheeses is a home run. If you haven’t tried it, we highly recommend sourdough bread for a perfect toasty grilled cheese. See our recipe plus a couple more tips on making a great grilled cheese sandwich.

What type of cheese to use?

Don’t limit your grilled cheese sandwiches to one kind of cheese! A sharp cheddar is the classic cheese because it gets oozy without falling apart.

Also, try adding Havarti which is adds an even more melty, creamy flavor that dials up the taste buds! Just avoid smoked slices which lose moisture on the stove.

What type of bread to use?

You want a sturdy bread which can hold up to the cheese.  While white bread will work, we like a tangy, crusty sourdough for an adult flavor.

Which spread is best?

We’re all used to grilling your sandwich butter-side-down in a pan but there’s a far better spread: Mayonnaise! Even if you don’t like mayo, try it. Your sandwich will turn out more crispy, browned, and flavorful. Why? Mayo has a higher smoke point and the oil and egg in mayonnaise brown nicely.

See our video on how to make a perfect grilled cheese sandwich.

Ingredients
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
Instructions
  • 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.)