Spiked Grilled Cheese Sriracha Mayo (Printable)

Crispy grilled cheese layered with sharp cheddar and spicy sriracha-infused mayo for a flavorful twist.

# What You Need:

→ Bread & Cheese

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

→ Sriracha Mayo

04 - 3 tablespoons mayonnaise
05 - 1 to 1.5 tablespoons sriracha sauce, to taste
06 - 1 teaspoon fresh lime juice

→ Butter

07 - 2 tablespoons unsalted butter, softened

# How-To Steps:

01 - Combine mayonnaise, sriracha sauce, and lime juice in a small bowl; mix smooth and adjust heat level if necessary.
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 optional Monterey Jack cheese evenly onto the unbuttered side of two bread slices.
04 - Top with remaining bread slices, ensuring buttered sides face outward to create two sandwiches.
05 - Spread a generous layer of sriracha mayo on the buttered outside of each sandwich.
06 - Warm a nonstick skillet or griddle over medium-low heat until ready for cooking.
07 - Place sandwiches mayo side down onto skillet; while grilling, spread sriracha mayo on the top side.
08 - Cook each side for 3 to 4 minutes, pressing gently with a spatula, until bread is golden and cheese fully melted.
09 - Remove sandwiches from skillet; let rest for 1 minute before slicing and serving warm.

# Expert Suggestions:

01 -
  • It's ready faster than takeout, and tastes like you actually tried in the kitchen.
  • The sriracha mayo transforms something nostalgic into something craveable and bold.
  • One skillet, minimal cleanup, and a sandwich that impresses people without breaking a sweat.
02 -
  • Don't skip the medium-low heat setting—I learned this the hard way when my first batch burnt on the outside while the cheese stayed cold inside.
  • Sriracha mayo on the outside is the secret that changes everything; it caramelizes and adds a savory-spicy crust that regular butter never could.
03 -
  • Prep your sriracha mayo earlier in the day so the flavors marry together and the heat mellows just slightly.
  • If your butter is cold, microwave it for 10-second bursts until it's spreadable but not melted, or it'll soak into the bread instead of creating that crispy barrier.
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