Grilled Cheese Supreme

America's grilled cheese began as simple diner comfort, and this supreme take folds sharp cheddar, mozzarella, and nutty Gruyère into every bite. A mayo-butter coat on thick bread browns into a lasting golden crunch.

Serves 4 · 10 min prep · 18 min cook

Estimate for one serving

• 610 cal
• 28g protein
• 36g carbs
• 40g fat
• 3g fiber

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Ingredients

• 8 slices thick-cut white sandwich bread
• 1 1/2 cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 cup Gruyère cheese, shredded
• 3 tbsp mayonnaise
• 3 tbsp unsalted butter, softened
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 2 tbsp fresh chives, minced
• 4 cups tomato soup for dipping, optional

Instructions

1. 1In a bowl combine the three shredded cheeses with garlic powder, smoked paprika, and most of the chives, reserving chives for garnish. Toss until evenly mixed.
2. 2Stir mayonnaise into the softened butter until creamy. This blend browns more evenly and stays crisp longer than butter alone.
3. 3Spread the mayo-butter mixture on one outer face of every bread slice. Lay four slices buttered-side down on a clean board.
4. 4Pile the cheese blend generously onto the unbuttered sides, mounding slightly in the center so it melts into every corner. Top with the remaining bread, buttered side out.
5. 5Heat a large skillet or griddle over medium-low heat. Add the sandwiches and cook 4 to 5 minutes until the underside is deep golden and the cheese starts to soften.
6. 6Flip carefully. Cook another 4 to 5 minutes, pressing gently with a spatula once, until the second side is equally bronzed and cheese is fully molten.
7. 7For extra pull, cover the pan with a lid for the final 60 seconds so steam finishes melting the Gruyère and mozzarella without scorching.
8. 8Rest 30 seconds on a cutting board, slice diagonally, sprinkle remaining chives over the cut edges, and serve immediately with hot tomato soup if desired.