This grilled cheese recipe was in a special grilled cheese article in the April issue of Food Network Magazine, and it is so good. I know, I know, it’s JUST grilled cheese. But THIS grilled cheese has 3 cheeses AND a crispy cheesy crust on the cut edge of the sandwich. It is a genius move by Matthew Michaud, inventor of said concoction.

He used sourdough bread, but I just had plain old potato bread on hand. And that worked plenty fine for me. I made Creamy Tomato Soup to go with it for dinner the other night. Perfection.

Three-Cheese Grilled Cheese
Serves: 4 (or 2 when you halve it, which is what my photos show)

4 Tbsp unsalted butter, softened
8 slices sourdough bread
4 slices cheddar cheese
4 slices American cheese
4 slices Swiss cheese

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