Three-Cheese Grilled Cheese Sandwich

# What You Need:

→ Bread

01 - 4 slices country-style or sourdough bread

→ Cheeses

02 - 2 oz shredded mozzarella cheese

03 - 2 oz shredded sharp cheddar cheese

04 - 2 oz shredded provolone cheese

→ Spread

05 - 2 tablespoons unsalted butter, softened

→ Optional

06 - 1 teaspoon Dijon mustard for extra flavor

07 - Pinch of black pepper

# How-To:

01 - Lay out bread slices on a clean work surface. If desired, spread a thin layer of Dijon mustard on two slices.

02 - In a small mixing bowl, combine mozzarella, cheddar, and provolone cheeses. Mix thoroughly until evenly distributed.

03 - Evenly divide the cheese mixture between two bread slices. Sprinkle with black pepper if desired. Top each with remaining bread slices to form sandwiches.

04 - Spread a thin, even layer of softened butter on the outside of each sandwich, covering both top and bottom surfaces.

05 - Heat a large nonstick skillet or griddle over medium-low heat until ready for cooking.

06 - Place sandwiches in the heated skillet. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until golden brown and cheese is fully melted.

07 - Remove sandwiches from pan and let rest for 1 minute. Slice diagonally and serve immediately.

# Expert Advice:

01 -

Three cheeses melt into one gooey, golden masterpiece that tastes way fancier than the effort required.
It comes together in twenty minutes flat, perfect for when you need comfort food without the wait.

02 -

Low heat is everything here. I once cranked it up to hurry things along and ended up with burnt bread and cold, unmelted cheese in the middle.
Mix the cheeses before assembling so you get an even distribution instead of random pockets of one flavor.

03 -

Swap the butter for a thin layer of mayonnaise on the outside for an extra-crispy, golden crust with a subtle tang.
Shred your own cheese instead of buying pre-shredded, it melts smoother and tastes fresher without the anti-caking agents.