Save to Pinterest The first time I made this was during a rainy Tuesday when I wanted something comforting but with a little attitude. I had half a jar of sriracha in the fridge and a fresh loaf of sourdough from the farmers market. My roommate walked in complaining about a terrible day at work, so I made two of these instead of one, and the look on her face when she took that first bite is now permanently stored in my happy memory bank.
Last summer, I made these for a backyard cookout when it started drizzling and everyone moved inside. My friend Mark, who claims he hates spicy food, tentatively tried half a sandwich and went back for thirds. Now he specifically requests them whenever he comes over, and Ive started doubling the recipe just to be safe.
Ingredients
- 4 slices hearty sourdough or white sandwich bread: Sourdough gives you that tangy bite and sturdy structure that holds up to the cheese without getting soggy
- 4 slices sharp cheddar cheese (about 120 g): Sharp cheddar brings that bold flavor that stands up to the spicy mayo
- 2 slices Monterey Jack cheese (optional, about 60 g): This melts into this creamy dreamy layer that bridges the gap between all that cheddar
- 3 tbsp mayonnaise: Use real mayo not miracle whip because it creates that gorgeous golden crust
- 1–1.5 tbsp sriracha sauce: Start with one tablespoon and taste as you go because heat tolerance is so personal
- 1 tsp fresh lime juice: This little bright note cuts through all the richness and wakes everything up
- 2 tbsp unsalted butter softened: Butter underneath the sriracha mayo is the secret to that ultimate crunch
Instructions
- Make the spicy mayo magic:
- Whisk together the mayonnaise sriracha and lime juice in a small bowl until smooth and give it a taste. Add more sriracha if you are feeling brave.
- Prep your bread canvas:
- Lay out all your bread slices and spread a thin layer of butter on one side of each slice. These buttered sides will be the outside of your sandwich.
- Build the cheese tower:
- On the unbuttered side of two slices arrange your cheddar and Monterey Jack however you like. I like to tear the cheese pieces to make sure there are no bare corners.
- Close it up:
- Top with the remaining bread slices buttered side out so you have two complete sandwiches ready for their transformation.
- Get saucy:
- Spread a really generous layer of that sriracha mayo on the outside buttered side of each sandwich. Do not be shy here this is what makes it special.
- Warm the stage:
- Heat your nonstick skillet or griddle over medium low heat. Low and slow is better than high and fast for grilled cheese.
- Start the sizzle:
- Place the sandwiches in the skillet mayo side down. While that first side is cooking spread the sriracha mayo on the top side too.
- Flip and finish:
- Grill for 3 to 4 minutes per side pressing gently with your spatula until you have this beautiful golden brown crust and the cheese is oozing out the sides.
- The patience test:
- Let them cool for just one minute before slicing. I know this is hard but the cheese needs a moment to settle or it will all run out.
Save to Pinterest My dad came to visit last fall and caught me making these for lunch. He watched skeptically as I slathered sriracha mayo on the bread but after one bite he asked if I could teach him the technique. Now he texts me photos of his grilled cheese experiments usually with some creative twist he came up with on his own.
The Art of the Flip
Timing is everything and I have learned to trust my nose more than the clock. When you smell that toasty aroma starting to develop peek under the corner. A nice golden brown color means go ahead and flip. Pressing gently with your spatula helps the bread make contact with the pan for even browning.
Cheese Strategy
Sharp cheddar alone is great but adding Monterey Jack creates this texture contrast that is next level. The Jack melts into this smooth base while the cheddar keeps all that bold flavor. Sometimes I use pepper jack instead if I want even more heat but that is for the brave days.
Bread Wisdom
Sourdough is my go to because it holds up beautifully and adds that slight tang. White sandwich bread works for a more nostalgic diner vibe. Whatever you choose make sure it is not super fresh from the bakery because slightly sturdier bread grills better.
- Let your buttered bread sit out for a few minutes before grilling
- Use a knife to spread the sriracha mayo not the back of a spoon
- Cut your sandwiches on the diagonal for maximum corner pieces
Save to Pinterest These sandwiches have become my go to comfort food with a kick. Hope they become a favorite in your kitchen too.
Common Recipe Questions
- → What kind of bread works best?
Hearty sourdough or white sandwich bread provide a sturdy base that crisps well and holds the melted cheese perfectly.
- → Can I adjust the spiciness level?
Yes, increase or decrease the sriracha sauce in the mayo mixture to match your preferred heat intensity.
- → Is Monterey Jack necessary?
Monterey Jack adds a mild creaminess but can be omitted or substituted with other melting cheeses according to taste.
- → How do I achieve a crispy crust?
Using softened butter on the bread's exterior and grilling slowly over medium-low heat ensures a golden, crisp crust.
- → Any suggested additions for extra flavor?
Incorporate pickled jalapeños or caramelized onions inside the sandwich for a smoky or tangy twist.