Spiked Grilled Cheese Sriracha Mayo (Print Version)

Golden grilled cheese layered with sharp cheddar, smothered in spicy sriracha mayo for vibrant flavor.

# 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

# How to Make It:

01 - In a small bowl, combine mayonnaise, sriracha sauce, and lime juice until smooth. Adjust the sriracha quantity to reach preferred heat.
02 - Spread a thin layer of softened butter on one side of each bread slice; these sides will form the exterior of the sandwiches.
03 - Place cheddar and Monterey Jack cheese evenly on the unbuttered side of two bread slices. Cover with the remaining bread slices, buttered side facing outward, forming two sandwiches.
04 - Spread a generous layer of the prepared sriracha mayo onto the buttered (outer) side of each sandwich.
05 - Heat a nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches mayo-side down onto the skillet. While the first side cooks, spread sriracha mayo on the remaining top side of each sandwich.
07 - Grill sandwiches for 3 to 4 minutes per side, applying gentle pressure with a spatula, until bread achieves a golden-brown crust and cheese is fully melted.
08 - Remove sandwiches from heat and let rest for 1 minute. Slice and serve warm.

# Additional Tips::

01 -
  • It's ready in 18 minutes flat, which means weeknight dinner or quick lunch without any fuss.
  • The spicy mayo transforms the nostalgia of grilled cheese into something that feels exciting and a little bit dangerous.
  • There's room to play—add jalapeños, swap cheeses, turn up the heat—and it still works beautifully.
02 -
  • The medium-low heat is not a suggestion—high heat will char your bread while your cheese is still cold and firm inside, which defeats the whole purpose.
  • Spreading mayo on both the inside and outside seems excessive until you taste the first bite and realize it's the entire reason this sandwich works.
  • If your cheese isn't melting by the time the bread is golden, lower your heat even more and cover the skillet with a lid for the last minute or so.
03 -
  • If you find yourself with leftover sriracha mayo, it's miraculous on eggs, roasted vegetables, or even as a dip for fries—keep it in the fridge and you'll find endless uses.
  • Room-temperature cheese spreads more evenly than cold cheese, so if you have time, pull your cheddar out of the fridge 10 minutes before you start cooking.
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