A warm, golden-brown sourdough grilled cheese sandwich is the very definition of ultimate comfort food. With a crispy crust and gooey, melty center, it’s no wonder this timeless sandwich is loved by kids and adults alike. But when you level it up with a mix of gourmet cheeses and hearty sourdough bread, it becomes a meal to truly savor.
Making a grilled cheese on sourdough bread gives the sandwich structure, chew, and a tangy flavor that complements rich melted cheese beautifully. Using thick-sliced loaf bread means it crisps up beautifully while holding all that cheesy goodness inside. We love using a mix of cheeses for different flavors and textures—everything from mild and creamy to bold and tangy.
And when it comes to the cheese, don’t stop at American. This sourdough grilled cheese uses a blend of Provolone, American, and Gruyere for richness and meltability. But you are welcome to get creative with flavors like mozzarella, pepper jack, or sharp cheddar. What is the secret to achieving perfection? A good toasting method, the right amount of butter, and patience are essential. Trust us—it’s worth the wait.
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Why We Love This Grilled Cheese on Sourdough Bread
- Amazing flavor
Using sourdough bread adds a tangy flavor, as well as structure to hold up to three of the very best cheeses! - Double toasted.
Toasting the bread adds texture and better color while also preventing it from becoming soggy as it cooks in the skillet. - It’s an anytime, anywhere meal!
There is no wrong time to enjoy the ultimate cheese sandwich! You can enjoy it for lunch, as a light dinner with a bowl of soup, or even as a quick morning meal.
Speaking of busy mornings, another favorite grab-and-go breakfast is a sourdough egg sandwich!
Ingredient Notes and Substitutions
- Bread: Sourdough is our choice because it has a hearty structure that doesn’t fall apart in the pan. Overnight sourdough bread is our go-to choice for the perfect sourdough bread grilled cheese sandwich. If you prefer whole grains, you can use a whole wheat sourdough sandwich bread. Or, for an incredible flavor, consider using Jalapeno cheddar bread recipe.
- Cheese: Most people prefer American cheese, which melts well but is bland. This is because products like Kraft and Velveeta slices aren’t real cheese but rather a blend of cheese products.
Here is what we think are the best cheeses for our sourdough grilled cheese sandwich recipe:- Cheddar
Mild or sharp, yellow or white – whatever your preference is. For the sandwich of your childhood, feel free to use slices of American instead. - Provolone
If you need or want a different flavor, consider using Swiss. It melts just as well as Provolone, and it adds a nice nuttiness. - Gruyere
Grate a fresh block for the best results. This creamy, white cheese has a nutty flavor that is so delicious! Good substitutes that melt well are white cheddar and Havarti.
- Cheddar
Recipe Variations
- Add protein: Layer in ham, turkey, or crispy bacon between the cheese slices.
- Go gourmet: Swap in fancy cheeses like brie, monterey jack, or even a sprinkle of parmesan cheese for a bold twist.
- Spicy kick: Use pepper jack cheese or add sliced jalapeños for some heat.
- Sweet + savory: Add caramelized onions, fig jam, or even thin apple slices for a unique, balanced bite.
- Extra cheesy: Mix in 2–3 of your favorite melting cheeses for the ultimate gooey sandwich.
- Savory spread: Swap butter for mayo on the outside for a super golden, crisp crust.
Equipment Used in this Recipe
- Sandwich griddle or cast-iron skillet
- Silicone spatula
- Griddle dome lid (or any lid that traps steam)
- Serrated knife (for cutting without smashing the sandwich)
How to Make Sourdough Grilled Cheese
- Lay out 8 slices of sourdough (4 for the base, 4 for the tops) on your work surface.
- Toast the bread first.
This step is completely optional, but if you have time, it really does make for the ultimate grilled cheese sandwich!
Toasting the bread before adding the ingredients prevents it from absorbing so much butter that it becomes soggy. - Butter the bread, not the pan.
Rather than melting butter in the pan, spread it onto both slices of your sourdough bread.
This way, more of the buttery flavor will end up in your food. Plus, it deepens the golden color of your sourdough grilled cheese.
- On each bottom slice, place 1 slice of American and 1 slice of Provolone cheese.
- Sprinkle shredded Gruyere evenly over the top of each sandwich.
- Top with remaining bread slices. Spread softened butter on the outside of each sandwich.
- Heat your sandwich griddle or cast-iron skillet over medium heat.
Use the ‘low and slow’ method of cooking.
To create a perfect melty, gooey cheese experience, cook grilled cheese over low heat. Using high heat will burn the bread before the cheese has a chance to melt.
- Cook sandwiches for 3 minutes on one side. Flip with a silicone spatula, and cook for another 3 minutes.
- If cheese hasn’t melted fully, add 1 tbsp water to the pan and cover with a griddle dome lid for 1–2 minutes to steam.
- Remove the grilled cheese on sourdough bread from heat and let cool slightly before slicing with a serrated knife.
🎯 TFN Pro Tip
If after 5 minutes of cooking, the cheeses are still unmelted, add 1 tablespoon of water to the pan/griddle. (Don’t pour the water directly over the sandwich.)
Then, cover the pan with its lid (or use a griddle dome lid). The steam it creates will melt everything quickly.
Serving Suggestions
A sourdough grilled cheese sandwich is perfect on its own, but it shines when served with cozy sides like tomato soup or a fresh kale salad. Add a small bowl of pickles, potato chips, or a cup of fruit for balance. One of the most popular pairings with melty cheese is bacon! Slices of smoked pork tenderloin or shredded carnitas would taste fabulous, too.
Looking to upgrade? Try serving your sandwich with a side of creamy dip, or offer chutney, mustard, or a drizzle of hot honey for dipping.
Recipe FAQs
Using butter versus oil is a matter of personal preference. We use butter in our sourdough sandwich recipe, for a rich saltiness that you taste in every bite.
Cooking grilled sandwiches in oil provides a unique flavor that varies depending on the oil. The bread will still be crispy, but it may not have the same golden hue that butter provides.
Using meats and/or veggies in a grilled cheese will add protein, nutrition, and heartiness. Including condiments like mayonnaise, flavored butter, and horseradish can boost the flavor. Or, consider using a unique flavor of bread, like jalapeno cheddar.
You can, and it’s a fantastic way to make sandwiches for a crowd! However, they won’t be quite as crispy as when they’re cooked on a griddle.
To cook sourdough grilled cheese in the oven, arrange sandwiches on a sheet pan. Then, bake at 450°F for 8-10 minutes, until the cheese melts and the bread is golden brown.
To store leftover sourdough grilled cheese sandwiches, let them cool completely, then wrap them tightly in foil or store in an airtight container in the fridge for up to 2 days. For best results when reheating, warm them in a skillet over low heat or in a toaster oven until the bread is crisp and the cheese is melted again. Avoid microwaving, as it can make the bread soggy.
Love Easy Bread Snacks? Here’s More…
If you tried this 3-cheese sourdough grilled cheese recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Sourdough Grilled Cheese Sandwich
Equipment
- sandwich griddle
- silicone spatula
- griddle dome lid
Ingredients
- 8 slices sourdough bread toasted (optional) *see notes
- 4 slices mild cheddar cheese or American
- 4 slices Provolone cheese or Swiss
- 4 ounces Gruyere cheese grated, or 4 white cheddar slices
- 4 tablespoons butter softened
Instructions
- Lay out the bread slices (toasted or untoasted) on your work surface. 4 slices of bread will be the sandwich bottoms, and 4 will be the tops.
- Place 1 slice of American and 1 slice of Provolone cheese onto each of the bottom slices. Add grated Gruyere cheese evenly over the top of the other cheeses.Place 1 top bread slice over each sandwich. Spread the softened butter on the outside of the top and bottom of each sandwich.
- Heat a griddle or large skillet over medium heat. When the pan is hot, add the sandwiches, leaving some space between each (don't overcrowd the pan).
- Cook on first side for 3 minutes. Use a large spatula to flip sandwiches over and cook for 3 more minutes, or until the cheese melts.After 6 minutes, if cheese still isn't fully melted, add 1 tablespoon water to the pan/griddle, then cover the pan with its lid (or use a griddle dome lid) to create steam. This will help the cheese to melt quickly.
Notes
- Add protein: Layer in ham, turkey, or crispy bacon between the cheese slices.
- Go gourmet: Swap in fancy cheeses like brie, monterey jack, or even a sprinkle of parmesan cheese for a bold twist.
- Spicy kick: Use pepper jack cheese or add sliced jalapeños for some heat.
- Sweet + savory: Add caramelized onions, fig jam, or even thin apple slices for a unique, balanced bite.
- Extra cheesy: Mix in 2–3 of your favorite melting cheeses for the ultimate gooey sandwich.
- Savory spread: Swap butter for mayo on the outside for a super golden, crisp crust.
- If after 5 minutes of cooking, the cheeses are still unmelted, add 1 tablespoon of water to the pan/griddle. (Don’t pour the water directly over the sandwich.)
- Then, cover the pan with its lid (or use a griddle dome lid). The steam it creates will melt everything quickly.
- To store leftover sourdough grilled cheese sandwiches, let them cool completely, then wrap them tightly in foil or store in an airtight container in the fridge for up to 2 days.
- For best results when reheating, warm them in a skillet over low heat or in a toaster oven until the bread is crisp and the cheese is melted again. Avoid microwaving, as it can make the bread soggy.
Nutrition
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Paula says
Making grilled cheese on sourdough is an absolute GAME CHANGER! So much more flavor. Tasty!
Katherine says
I loved the tangy sourdough with the creamy cheese.
Chenee says
This was absolutely incredible. The perfect combination of melty cheeses, and the sourdough makes all the differences!
Adri says
I consider myself a grilled cheese connoisseur. I always use sourdough, and I always use a mix of three cheeses. But, this specific mix of cheeses just trumps all others I have made! The provolone adds that gooeyness and the gruyere and cheddar bring the flavour. It seriously is the best grilled cheese recipe out there!
Harriet says
Insanely good – chewy, crisp, cheesy. I loved it! Thank you