Super Cheese Recipe
Swiss, cheddar, provolone, mozzarella, and mayonnaise on rye bread
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sandwich
Method
Sandwich
Prepare bread and spread
Spread 1 tablespoon of softened unsalted butter evenly on the outside face of each rye bread slice. On the inside face of one slice, spread 1 tablespoon of mayonnaise evenly. If using Dijon mustard, spread 1/2 teaspoon on the inside face of the other slice (under the butter or instead of mayo, according to preference).
Assemble cheeses
Layer the cheeses on the mayo‑topped slice in this order for even melting and flavor balance: 1 ounce Swiss slices, 1 ounce provolone slices, 1 ounce sharp cheddar (shredded or thin slices), and 1 ounce mozzarella. Distribute the cheese so it covers the bread evenly. Sprinkle freshly ground black pepper (about 1 teaspoon) over the top of the cheese layer.
Close and press
Place the other slice of rye bread on top with the buttered side facing out. Press gently to compact the sandwich so the cheese layers make good contact.
Cook until golden and cheese is melted
Heat a nonstick skillet or griddle over medium-low to medium heat. Place the sandwich in the skillet and cook 3–4 minutes per side, pressing occasionally with a spatula or using a heavy pan on top to promote even contact. Cook until the outside is golden brown and cheese is fully melted (use a lid over the pan for 1–2 minutes if needed to help melt the cheese without overbrowning the bread).
Rest and serve
Remove the sandwich from the pan and let rest 1 minute to set. Cut diagonally if desired and serve immediately while hot and melty.