Spiked Grilled Cheese Sriracha (Print View)

Crispy bread layered with sharp cheddar, Monterey Jack, and bold spicy mayo for a flavorful twist.

# Components:

→ Bread & Cheese

01 - 4 slices hearty sourdough or white sandwich bread
02 - 4 slices sharp cheddar cheese (approximately 4.2 oz)
03 - 2 slices Monterey Jack cheese (approximately 2.1 oz, optional)

→ Sriracha Mayo

04 - 3 tbsp mayonnaise
05 - 1 to 1.5 tbsp sriracha sauce (adjust to taste)
06 - 1 tsp fresh lime juice

→ Butter

07 - 2 tbsp unsalted butter, softened

# Directions:

01 - In a small bowl, combine mayonnaise, sriracha sauce, and lime juice; mix until smooth. Adjust sriracha quantity for desired heat.
02 - Lay bread slices on a flat surface. Spread a thin layer of softened butter on one side of each slice; these will be the sandwich exteriors.
03 - On the unbuttered side of two bread slices, evenly arrange cheddar and Monterey Jack cheese. Top with remaining slices, buttered side facing out.
04 - Spread a generous layer of sriracha mayo onto the buttered outsides of each sandwich.
05 - Warm a nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches mayo-side down on skillet. While cooking first side, spread sriracha mayo on the top side. Grill each side for 3 to 4 minutes, pressing gently with a spatula, until golden brown and cheese is melted.
07 - Remove sandwiches from heat. Let rest for one minute, then slice and serve warm.

# Expert Advice:

01 -
  • The sriracha mayo adds a proper kick without overwhelming the cheese, making this feel fancy but still entirely approachable.
  • It comes together in less than 20 minutes, perfect for when you want something more interesting than your usual lunch.
  • Once you nail this technique, you'll start seeing endless variations and won't want regular grilled cheese again.
02 -
  • Spreading mayo on the outside instead of relying only on butter is what creates that restaurant-quality golden crust—mayo contains eggs and fats that brown differently than butter alone.
  • If your mayo side doesn't make full contact with the pan, you'll end up with pale, soggy spots instead of that satisfying crunch.
03 -
  • Softened butter spreads like butter should and cooks evenly, while cold butter tears the bread and creates uneven browning.
  • If you're serving this to someone who can't handle spice, dial back the sriracha to half a tablespoon and let them adjust their own mayo at the table.
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