Spiked Grilled Cheese Sriracha Mayo (Printable)

Crispy bread layered with sharp cheddar, Monterey Jack, and spicy sriracha mayo for a bold bite.

# 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 Steps:

01 - Combine mayonnaise, sriracha sauce, and lime juice in a small bowl until smooth, adjusting sriracha for desired heat.
02 - Spread a thin layer of softened butter on one side of each bread slice, which will become the sandwich exterior.
03 - On the unbuttered side of two bread slices, evenly layer cheddar and optional Monterey Jack cheese, then top with remaining slices, butter side out.
04 - Spread a generous coating of sriracha mayo over the buttered exterior sides of each sandwich.
05 - Preheat a nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches mayo side down on skillet. While cooking first side, spread sriracha mayo on the remaining top side.
07 - Grill each side for 3 to 4 minutes, applying gentle pressure with a spatula until bread is golden and crisp and cheese fully melts.
08 - Remove sandwiches from skillet, let rest for 1 minute, then slice and serve warm.

# Expert Tips:

01 -
  • The sriracha mayo transforms grilled cheese from nostalgic to crave-worthy in seconds.
  • It comes together in less time than scrolling through takeout apps, but tastes like you actually tried.
  • Sharp cheddar and the heat from sriracha are made for each other—they just get each other.
02 -
  • Medium-low heat is your friend here; high heat will char the bread before the cheese even thinks about melting.
  • The sriracha mayo on the outside of the sandwich is what makes this special, not just a condiment thrown inside—don't skip it or under-apply it.
  • Cold butter spreads badly and won't brown evenly, so take thirty seconds to soften it first.
03 -
  • Sriracha mayo can be made ahead and kept in the fridge for up to five days, so batch it when you have time.
  • If your skillet isn't nonstick, use a bit more butter to prevent sticking and get better browning.
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