Spiked Grilled Cheese Sriracha (Printable Version)

Crispy grilled cheese with a bold sriracha mayo kick for extra flavor.

# List of Ingredients:

→ 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 - Combine mayonnaise, sriracha sauce, and lime juice in a small bowl until smooth; adjust spiciness as preferred.
02 - Spread a thin layer of softened butter on one side of each bread slice; these will form the sandwich exteriors.
03 - On the unbuttered side of two bread slices, evenly layer sharp cheddar and Monterey Jack cheeses.
04 - Place the remaining bread slices on top, buttered side facing outward, forming two sandwiches.
05 - Spread a generous layer of sriracha mayo on the buttered outer sides of both sandwiches.
06 - Heat a nonstick skillet or griddle over medium-low heat.
07 - Place sandwiches mayo side down onto the skillet; while cooking, spread sriracha mayo on the top exposed side.
08 - Cook each side for 3 to 4 minutes, gently pressing with a spatula until the bread is golden and the cheese melted.
09 - Remove sandwiches from the skillet, let rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It takes five minutes longer than regular grilled cheese but tastes like you actually tried.
  • The sriracha mayo creates this crispy, tangy exterior that melts into creamy cheese—it's a textural moment.
  • You can dial the heat up or down depending on who's eating, which makes it endlessly adaptable.
02 -
  • Soft butter spreads without tearing the bread; cold butter is your enemy here, so give it five minutes on the counter before you start.
  • Medium-low heat is not a suggestion—medium heat burns the mayo on the outside before the cheese inside finishes melting, and then you're sad.
  • The sriracha mayo should be generous enough to coat both sides of both sandwiches; skimping here is where this recipe loses its character.
03 -
  • If you're feeding a crowd, make the sriracha mayo ahead and keep it in a small jar—it'll last three days in the fridge and saves you a bowl to wash.
  • Don't skip the pressing motion while it cooks; it's not aggressive, just gentle contact that helps the cheese melt faster and the bread stay flat and even.
Go Back