Triple Grilled Cheese
Three cheeses layered onto buttery toasted bread, melted together into one seriously indulgent grilled cheese sandwich.
- Prep Time
- 5 min
- Cook Time
- 5 min
- Total Time
- 10 min
- Servings
- 1 sandwich
There's a scene in the movie "Chef" where Carl Casper makes the simplest, most perfect-looking grilled cheese for his son, and every single time I watch it, I need one immediately. I finally had to recreate it in my own kitchen.
This version stacks three cheeses instead of one, and I've become a genuine grilled cheese snob because of it — bread has to be perfectly toasted, cheese has to be doubled (at least), and butter on the outside is non-negotiable. It's become a staple in our house, and it's the sandwich I always recommend to anyone who's picked up a container of my tomato bisque.
Ingredients
- 2 slices thick sandwich bread
- 2 tablespoons spreadable butter
- 1 slice Swiss cheese
- 1 slice sharp cheddar cheese
- 1 slice provolone cheese
- 1 tablespoon freshly grated parmesan cheese
Instructions
- 1Preheat an electric skillet to about 300 degrees, or heat a nonstick pan over medium heat on the stove.
- 2Spread 1/2 tablespoon of butter on one side of each bread slice, then spray the hot pan with cooking spray.
- 3Place both bread slices, buttered side down, on the skillet. Lay the Swiss cheese on one slice and the cheddar on the other. Top the cheddar with the provolone, and sprinkle the parmesan over the Swiss.
- 4Cook for 1-2 minutes, then use a spatula to flip one slice on top of the other so the cheeses combine.
- 5Continue cooking for 2-3 minutes more, until the cheese is melted and the bread is golden brown.
- 6Remove from the skillet, slice in half, and serve.
Tips
- Swiss and cheddar melt slower than provolone and parmesan — that's why they go in the middle while the faster-melting cheeses go on the outside layers.
- We love dipping this one in mayonnaise, ranch dressing, or a bowl of Tomato Bisque.
