Spiked Grilled Cheese Sriracha (Printable)

Crispy grilled sourdough with cheddar, Monterey Jack, and a spicy sriracha mayo topping.

# 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, adjust to taste
06 - 1 teaspoon fresh lime juice

→ Butter

07 - 2 tablespoons unsalted butter, softened

# How to Make It:

01 - Combine mayonnaise, sriracha sauce, and lime juice in a small bowl until smooth. Adjust heat level as desired.
02 - Spread a thin layer of softened butter on one side of each bread slice; these will form the outer sides of the sandwiches.
03 - Place cheddar and Monterey Jack cheese evenly on the unbuttered side of two bread slices. Top with remaining slices, buttered side facing out, creating two sandwiches.
04 - Generously spread sriracha mayo over the buttered exterior of each sandwich.
05 - Warm a nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches mayo-side down on skillet. While the first side cooks, spread sriracha mayo on the exposed top side.
07 - Grill each side for 3 to 4 minutes, pressing gently with a spatula, until the bread achieves a golden brown crust and cheese is melted.
08 - Remove sandwiches from skillet, allow to cool slightly for 1 minute, slice, and serve immediately.

# Expert Tips:

01 -
  • The sriracha mayo adds a sophisticated kick that transforms a childhood favorite into something genuinely crave-worthy.
  • It comes together in under 20 minutes, perfect for when you want comfort food without the fuss.
  • The contrast between crispy, buttery bread and melted, creamy cheese with that spicy punch feels indulgent but isn't.
02 -
  • Medium-low heat is non-negotiable; rushing this with high heat gives you burnt bread and cold cheese, which is a tragedy nobody deserves.
  • Not all sriracha sauces taste the same, so always start conservative and adjust to your own heat tolerance rather than following the amount blindly.
  • Pressing the sandwich gently while it cooks helps the cheese melt evenly and the bread toast uniformly instead of browning in scattered patches.
03 -
  • If your butter is too cold and tears the bread, microwave it for 5 seconds to soften it just enough; this small adjustment prevents frustration before it starts.
  • Make your sriracha mayo in the morning and let it sit in the fridge—the flavors marry and mellow slightly, becoming more complex than when you use it immediately.
  • Slice your sandwich diagonally after cooking; it's purely visual and psychological, but it tastes better when it looks intentional.
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