Spiked Grilled Cheese Sriracha (Printable)

Bold grilled cheese layered with cheddar and spicy sriracha mayo for a crispy, flavorful bite ready in minutes.

# What You'll Need:

→ 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 (optional, approximately 2.1 oz)

→ Sriracha Mayo

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

→ Butter

07 - 2 tablespoons unsalted butter, softened

# Steps:

01 - Combine mayonnaise, sriracha sauce, and lime juice in a small bowl until smooth. Adjust sriracha to desired heat level.
02 - Spread a thin layer of softened butter on one side of each bread slice; these will form the sandwich outsides.
03 - Place cheddar and Monterey Jack cheese evenly on the unbuttered side of two bread slices.
04 - Top with remaining bread slices, buttered side facing out, creating two sandwiches.
05 - Spread a generous layer of sriracha mayonnaise on the buttered exterior sides of each sandwich.
06 - Heat a nonstick skillet or griddle over medium-low heat until hot.
07 - Place sandwiches mayo side down onto skillet. As the first side cooks, spread sriracha mayo on the top side.
08 - Grill sandwiches for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden and cheese melted.
09 - Remove sandwiches from skillet, let rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • Ready in under 20 minutes but tastes like you've been planning it all week.
  • The sriracha mayo transforms plain grilled cheese into something craveable and unexpected.
  • You control the heat level, so it's friendly to adventurous eaters and gentle souls alike.
02 -
  • Medium-low heat is your friend here—go too hot and the outside burns before the inside melts.
  • The sriracha mayo needs to touch the hot pan to brown properly, so don't skip spreading it on the outside.
03 -
  • Keep the butter soft at room temperature and the mayo cold—the contrast helps the pan brown the bread evenly without drying it out.
  • A nonstick skillet is non-negotiable here because the mayo can stick and break apart the bread if you're fighting the surface.
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