Spiked Grilled Cheese Sriracha Mayo (Printer-Friendly)

Golden grilled cheese featuring sharp cheddar and zesty sriracha mayo for a bold, savory bite.

# 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 (about 2.1 oz, optional)

→ Sriracha Mayo

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

→ Butter

07 - 2 tbsp unsalted butter, softened

# Method:

01 - In a small bowl, combine mayonnaise, sriracha sauce, and lime juice until smooth. Adjust sriracha quantity to desired heat level.
02 - Spread a thin layer of softened butter on one side of each bread slice, reserving the buttered side for the sandwich exterior.
03 - Place cheddar and Monterey Jack cheese evenly on the unbuttered side of two bread slices. Top each with the remaining bread slices, buttered side facing out.
04 - Spread a generous coating of sriracha mayo onto the buttered outer surfaces of each sandwich.
05 - Preheat a nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches mayo side down onto the skillet. While grilling the first side for 3 to 4 minutes, spread sriracha mayo on the remaining top side.
07 - Flip sandwiches and grill the second side for 3 to 4 minutes, pressing gently with a spatula, until bread turns golden brown and cheese melts.
08 - Remove from heat, allow sandwiches to rest for 1 minute, then slice and serve immediately.

# Expert Suggestions:

01 -
  • It takes 18 minutes total but tastes like you spent way more time on it.
  • The sriracha mayo hits your tongue with this perfect spicy-creamy-tangy thing that makes you want another bite immediately.
  • You can make it with stuff that's probably already in your fridge right now.
02 -
  • Medium-low heat is not a suggestion—high heat is the enemy of grilled cheese because the bread burns while the cheese is still a hard block.
  • Softened butter spreads cleanly and browns evenly, while cold butter tears the bread and browns in patches.
03 -
  • Keep your heat at medium-low—rushing this by cranking up the temperature is the most common way to ruin a grilled cheese.
  • If your pan isn't nonstick, use butter as your cooking fat rather than mayo to prevent sticking, and save the mayo for toppings instead.
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