Spiked Grilled Cheese Sriracha (Printable)

Crispy grilled cheese elevated with creamy sriracha mayo for a bold and tasty twist in minutes.

# Ingredient list:

→ Bread & Cheese

01 - 4 slices hearty sourdough or white sandwich bread
02 - 4 slices (4.2 oz) sharp cheddar cheese
03 - 2 slices (2.1 oz) Monterey Jack cheese (optional)

→ 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:

01 - Combine mayonnaise, sriracha sauce, and lime juice in a small bowl until smooth. Adjust sriracha to your preferred heat level.
02 - Spread a thin layer of softened butter on one side of each bread slice; these will become the outsides of the sandwiches.
03 - On the unbuttered side of two bread slices, evenly arrange cheddar and Monterey Jack cheese.
04 - Place remaining bread slices over the cheese, buttered side facing outward, forming two sandwiches.
05 - Generously spread sriracha mayo on the buttered (outside) side of each sandwich.
06 - Warm a nonstick skillet or griddle over medium-low heat.
07 - Place sandwiches mayo side down on the skillet. As the first side cooks, spread sriracha mayo on the top side.
08 - Grill each side for 3 to 4 minutes, pressing gently with a spatula, until bread is crisp and golden and cheese is melted.
09 - Remove sandwiches from the skillet, let rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • Ready in under 20 minutes but tastes like you fussed over it, which secretly makes you feel like a kitchen genius.
  • The sriracha mayo transforms ordinary grilled cheese into something adults actually get excited about, no apologies needed.
  • You probably have most of these ingredients already, and the ones you don't are worth keeping around for other meals too.
02 -
  • Don't skip the softened butter—cold butter tears the bread and creates uneven browning that looks amateurish and tastes burnt in spots.
  • The sriracha mayo on the outside is non-negotiable; inside the sandwich it gets lost, but on the surface it toasts into this crispy, spiced shell that's the whole reason to make this.
03 -
  • If your kitchen runs cold or you keep your butter in the fridge, let it sit on the counter for 10 minutes before spreading—it'll cooperate instead of tearing your bread.
  • Medium-low heat is not a suggestion; high heat will give you burnt bread and cold cheese, which is the saddest combination.
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