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Triple-Play Grilled Cheese Recipe

Photo Credit
photominer/shutterstock
The Editors
Yield
1 serving
Category
Sandwiches
Course
Lunch
Sources
The Old Farmer's Almanac Comfort Food
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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 Cheese Should I Use in a Grilled Cheese?

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

What Bread Should I Use for a Grilled Cheese?

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 Should I Use for a Grilled Cheese?

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.

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.) 
About The Author

The Old Farmer's Almanac Editors

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Comments

bchubb65 (not verified)

1 year 9 months ago

I like adding some well drained canned tuna to a toasted cheese/tomato sandwich and serving with a bowl of (creamy) tomato soup. Next time I'm up for that I'll try the three cheese/mustard addition which sounds very good and appealing. I'll skip the mayo though. Hate it and don't have any in the house ever.

Paula (not verified)

4 years 9 months ago

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. :)

Kathy P. (not verified)

4 years 9 months ago

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!