Appetizers, Avocado, Breads, Lunch, Sandwiches, Snacks

Triple-Cheese Grilled Cheese Sandwich

This melt-in-your-mouth grilled cheese is what cheese lovers have been longing for! Try it with my Roasted Red Pepper Tomato Soup for true comfort food on a cold day.

Triple-Cheese Grilled Cheese Sandwich

Print Recipe
Approximately 26 Carbohydrates. May vary depending on the bread you like.
Course Bread, Lunch
Cuisine American
Keyword Cheddar Cheese, Grilled Cheese, Low-Carb Bread, Mayonnaise, Monterey Jack Cheese, Parmesan Cheese, Roasted Red Peppers, Spinach
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2


  • Butter Knife
  • Non-Stick Frying Pan with Lid Or I prefer Cast Iron
  • Spatula
  • Toaster
  • cutting board
  • Sharp knife
  • Grill Press Optional


  • 4 Slices of your favorite low-carb bread I like Dave's Killer Bread, 13 carbs per slice
  • 3 Tbsp Mayonnaise
  • 1 Cup Parmesan Cheese Grated
  • 2 Slices of Sharp Cheddar Cheese
  • 2 Slices of Monterey Jack Cheese
  • 3 Tbsp Butter
  • 1 Jarred Roasted Red Pepper Squeeze out excess water on a paper towel to prevent a soggy sandwich
  • ½ Cup Fresh Spinach Leaves
  • Thinly Cut Avocado Slices Optional


  • Gather all your ingredients and tools to save time.
  • Partially toast bread slices so they are slightly firm but not crispy.
  • Spread mayonnaise on one side of each toast. Sprinkle Parmesan on top of the mayonnaise and press down gently to adhere. Place 2 toasts on cutting board, Parmesan cheese side down.
  • Heat half of the butter in a fry pan on medium-high heat until butter is bubbling.
  • On cutting board, top the 2 toasts in this order: cheddar cheese, roasted red pepper slices, spinach leaves, Monterey Jack cheese, and second toast, with the Parmesan sides up. Option to include avocado slices.
  • Place gently in fry pan. Cook for 5-7 minutes or until golden with the lid on fry pan. Lift both sandwiches from the pan to a cutting board. Melt the remaining butter in the fry pan.
  • Gently flip sandwiches and return them to the pan.
  • Press gently with a grill press or cover with a lid to help the cheese melt. Cook on low-medium heat until golden on the second side.
  • Transfer to cutting board to cool slightly before cutting.
  • Enjoy with my Roasted Red Pepper Tomato Soup or Gazpacho. Dip away my friends!!
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