Triple grilled cheese

Adapted from Food Network and Wisconsin Cheese



  • 2 tbsp. unsalted butter, room temperature
  • 4 slices sourdough bread
  • 2 slices cheddar cheese
  • 2 slices Swiss cheese (can try smoked gouda)
  • 2 slices American cheese (I like goat Brie more)


  1. Butter both sides of the bread. Add cheese to one side.
  2. Fry in pan until cheese melts on top.
  3. Put the slices together and fry a little more in the pan, flipping once.
  4. Serve hot.

A classic Grilled Cheese involves 1 slice of cheddar per bread slice. The first time I added muenster and crumbled goat cheese, garnished with a side of kale chips. (Because there was cheese in the fridge that needed to be used, if you know what I mean). Next time I will add more cheddar and a little less goat cheese (strong flavor overpowers the sandwich).

EDIT: Attempt #2 with updated recipe details. And eaten with the delectable spring vegetable soup (I added leeks!).


2 comments on “Triple grilled cheese

  1. […] but this recipe would have been just as superb without them. I have perfected this soup, and the grilled cheese that complements it. […]


  2. […] it has been a hit. This is possibly the best vegetable soup, full stop. And if you pair it with the grilled cheese, it really does fill you […]


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.