Spiked Grilled Cheese Sriracha (Print View)

Crunchy grilled cheese elevated with sharp cheddar and spicy sriracha mayo spread.

# What You'll Need:

→ Bread & Cheese

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

→ Sriracha Mayo

04 - 3 tbsp mayonnaise
05 - 1 to 1.5 tbsp sriracha sauce, adjusted to taste
06 - 1 tsp fresh lime juice

→ Butter

07 - 2 tbsp unsalted butter, softened

# How To Make It:

01 - Combine mayonnaise, sriracha sauce, and lime juice in a small bowl. Mix until smooth and adjust sriracha heat as preferred.
02 - Spread a thin layer of softened butter on one side of each bread slice; these will be the outer sides of the sandwiches.
03 - Place cheddar and Monterey Jack cheese evenly on the unbuttered sides of two bread slices. Top each with the remaining slices, buttered side out.
04 - Spread a generous layer of sriracha mayo on the outside buttered side of each sandwich.
05 - Heat a nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches mayo side down on the skillet. While cooking the first side, spread sriracha mayo on the remaining top sides.
07 - Grill sandwiches for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden and cheese is melted.
08 - Remove sandwiches from skillet and let rest for 1 minute. Slice and serve warm.

# Expert Insights:

01 -
  • That sriracha mayo transforms a humble sandwich into something with actual personality and heat.
  • It takes less time than most takeout arrives, yet tastes like you spent way more effort than you did.
  • The crispy-golden-cheese combo hits different when there's just enough spice to make you pause between bites.
02 -
  • If you skip the lime juice, the mayo tastes flat and one-note; that squeeze of brightness is the difference between good and addictive.
  • Medium-low heat is not a suggestion—high heat will char the bread before the cheese finishes melting, and you'll end up frustrated.
  • Spreading the mayo before the pan touches the stove ensures even distribution and prevents burnt spots where thick mayo sits.
03 -
  • Soften your butter first so it spreads thin and invisible, giving you a better crust-to-char ratio.
  • The sriracha-to-mayo ratio matters more than you'd think—taste as you go and adjust for your heat tolerance, because one tablespoon feels timid to some people and aggressive to others.
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