Save The first time I made this was during a rainy Sunday afternoon when I wanted something comforting but with a little attitude. I stumbled upon a nearly empty sriracha bottle in the fridge and decided to mix it into mayo for spreading instead of butter. That happy accident changed my entire grilled cheese game forever.
I served these to my brother once when he was recovering from a bad cold and needed serious comfort food. He took one bite, eyes widened, and asked what kind of magic I had put in the sandwich. Now he requests them every time he visits, and I have learned to always double the sriracha mayo recipe.
- Hearty sourdough or white sandwich bread: Sourdough gives you that sturdy foundation that will not get soggy, though white bread works beautifully for a more classic diner feel
- Sharp cheddar cheese: The sharpness cuts through the rich mayo and provides that authentic punchy flavor we all crave in grilled cheese
- Monterey Jack cheese: This melts like a dream and adds mellow creaminess that balances the sharper cheddar
- Mayonnaise: Using mayo instead of just butter for the outside creates the most unbelievably golden and crispy crust you have ever tasted
- Sriracha sauce: Start with one tablespoon if you are heat cautious but honestly the full one and a half gives you that perfect lingering warmth
- Fresh lime juice: This brightens the entire sandwich and cuts through the richness so every bite feels balanced
- Unsalted butter: A thin layer on the bread before the mayo mixture ensures even browning and prevents any soggy spots
- Mix your spicy mayo base:
- Whisk together the mayonnaise sriracha and lime juice in a small bowl until completely smooth. Give it a taste and add more sriracha now if you want to live dangerously.
- Prep the bread:
- Butter one side of each bread slice lightly then pile the cheddar and Monterey Jack on the unbuttered side of two slices. Top with the remaining bread buttered side out.
- Spread the magic:
- Slather that sriracha mayo generously on the outside buttered side of each sandwich. Do not be shy here this is what creates that gorgeous reddish golden crust.
- Get the heat right:
- Warm your skillet over medium low heat because you want steady gentle cooking that melts the cheese before burning the crust.
- Grill to perfection:
- Place sandwiches mayo side down and spread the remaining mayo on top while they cook. Grill 3 to 4 minutes per side pressing gently until golden brown and cheese is completely melted.
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These sandwiches became my go to midnight snack during college when the dorm kitchen was my sanctuary. There was something so satisfying about standing at the stove watching the crust turn that perfect shade of golden orange while everyone else was eating stale cereal.
Sourdough is my absolute favorite because its tangy flavor pairs perfectly with the spicy elements plus its structure holds up beautifully to the weight of all that cheese. If you use a softer white bread just watch it a bit more carefully as it can brown faster.
While sharp cheddar and Monterey Jack is the classic pairing I have fallen in love with adding smoked gouda for depth or pepper jack for extra heat. The key is using at least one cheese with excellent melt properties and one with bold flavor.
A simple side of tomato soup feels almost too obvious but it works so perfectly I cannot ignore it. I also love serving these with a crisp green salad dressed lightly with vinaigrette to cut through all the richness.
- Try pickled red onions on the side for a bright acidic contrast
- A light lager or chilled white wine balances the spice beautifully
- Extra sriracha on the side for the brave souls at your table
Save There is something profoundly satisfying about taking that first bite and hearing the perfect crunch followed by the way the cheese stretches between the bread. This sandwich started as a simple experiment but has become one of those recipes I return to again and again.