Three Cheese Grilled Cheese Panini

Name: Three Cheese Grilled Cheese Panini
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 slices (½ inch thick) (180 g) sourdough bread, cut from a bakery loaf, about ½ inch (1.25 cm) thick; 2 tablespoons (28 g) unsalted butter, softened to room temperature; 1 cup (100 g) sharp cheddar cheese, coarsely grated; ¾ cup (75 g) Gruyère cheese, coarsely grated; ¾ cup (75 g) low-moisture mozzarella, coarsely grated; 2 teaspoons (10 g) Dijon mustard; black pepper, freshly ground, to taste (optional)

From the MyKitchenBank Kitchen

Crisp, golden sourdough pressed around a gooey blend of sharp cheddar, nutty Gruyère and stretchy mozzarella, with a hint of Dijon to cut the richness. A classic grilled cheese upgraded by the panini press.

Prep: 10 min
Cook: 8 min
Wait: 2 min
Total: 20 min
Makes: 2 panini

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Steps

Before you start

Soften the butter at room temperature for 30 minutes so it spreads without tearing the bread.
Grate the cheeses yourself from blocks; pre-shredded cheese contains anti-caking starch and melts less smoothly.
Use bread sliced about ½ inch (1.25 cm) thick; thinner slices burn before the cheese melts.

1
Heat the press
- Preheat the panini press to medium-high, about 375°F (190°C).
- If using a skillet instead, set it over medium heat and have a heavy pan ready to press the sandwiches.
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Ready when: Indicator light is on or a drop of water sizzles on the plate
Tip: A fully heated press gives crisp grill marks before the bread overcooks.
2
Mix the cheeses
- In a small bowl, toss the cheddar, Gruyère and mozzarella together with your fingers until evenly combined.
- Add a few grinds of black pepper if using.
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Ready when: Cheeses are evenly mixed with no clumps of a single type
Tip: Mixing first means every bite has all three cheeses.
3
Butter the bread
- Lay the 4 bread slices on a board.
- Spread the softened butter in a thin, even layer over one side of each slice, using about 1½ teaspoons per slice, right to the edges.
- Flip two slices over so the buttered sides face down.
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Ready when: Every slice has complete, even butter coverage to the crusts
Tip: Bare patches will not brown, so cover the corners.
4
Add mustard and cheese
- On the two unbuttered sides facing up, spread 1 teaspoon Dijon mustard each.
- Pile half the cheese mixture (about 1 cup / 125 g) onto each, leaving a ½-inch (1.25 cm) border.
- Top with the remaining two slices, buttered side up.
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Ready when: Each sandwich is evenly filled with the cheese kept inside the edges
Tip: Keeping the border stops cheese oozing out and burning on the plates.
5
Press until golden
- Place both sandwiches on the preheated press and close the lid gently, letting it settle without forcing it down.
- Cook 5 to 7 minutes.
- For a skillet, cook 3 to 4 minutes per side while pressing down with a heavy pan.
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Ready when: Bread is deep golden with dark grill marks and cheese visibly bubbles at the edges
Tip: If the bread browns before the cheese melts, lower the heat and cook another minute or two.
6
Rest and slice
- Transfer the panini to a board and rest for 2 minutes so the molten cheese sets slightly.
- Cut each in half diagonally with a serrated knife and serve hot.
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Ready when: Crust is crisp and the cheese stretches when pulled apart

Good to know

Tips

Grate cheeses coarsely from blocks for the smoothest melt.
Do not press hard at first; heavy pressure squeezes the cheese out before it melts.
Add sliced tomato or caramelized onions between the cheese layers for variety, patting wet ingredients dry first.
Serve with tomato soup for dipping.

Make ahead

"Grate and mix the cheeses up to 2 days ahead and refrigerate in an airtight container. Assemble sandwiches up to 2 hours ahead, wrapped and refrigerated, then press just before serving."

Storage & reheating

"Best eaten immediately. Cool leftovers completely, wrap tightly and refrigerate up to 3 days. Freeze up to 1 month wrapped in foil. Reheat in a 350°F (175°C) oven for 8 to 10 minutes (15 to 20 from frozen), or in a skillet over medium-low heat, until the crust is crisp and the cheese is melted. Not recommended at room temperature for more than 2 hours."

Substitutions

Gruyère cheese → Fontina or Swiss cheese. Both melt well and have a similar mild, nutty flavor.
sourdough bread → Country white or whole-grain bread. Keep slices about ½ inch thick for proper crisping.
unsalted butter → Mayonnaise. Spread thinly on the outsides for an extra-crisp, evenly golden crust.
Dijon mustard → Whole-grain mustard. Adds a bit more texture and tang.