Ultimate Three-Cheese Grilled Cheese
Sharp cheddar, nutty Gruyere and melty fontina on buttery sourdough with a crisp parmesan-crusted exterior. Grilled cheese, fully grown up.
By Marisol Vance, Founder & Head of Recipe Development
Published June 29, 2026
- Prep
- 10 min
- Cook
- 16 min
- Total
- 26 min
- Servings
- 4
- Level
- Easy
A great grilled cheese is a study in contrasts: shatteringly crisp outside, molten and stretchy inside. Using three cheeses gets you there. Sharp cheddar brings tang, Gruyere adds nutty depth, and fontina melts into silky, stretchy strands that tie it all together.
The outside gets two upgrades. A mix of softened butter and mayonnaise spreads easily and browns evenly without burning, and a light press of finely grated parmesan into the buttered bread creates a lacy, savory crust.
Low and slow is the rule. Medium-low heat and a lid give the cheese time to melt completely before the bread gets too dark. Serve it with a mug of tomato soup for dunking, or a tangle of pickles on the side.
- Three-cheese melty center
- Crisp parmesan-crusted bread
- Ready in 25 minutes
Ingredients
Directions
In a bowl, toss together the cheddar, Gruyere and fontina with a few grinds of black pepper.
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