Sheet-Pan Grilled Cheese
Published Nov. 9, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¼cup unsalted or salted butter, for greasing
- 8slices sandwich bread, no more than ½-inch thick
- 1 to 1½cups (4 to 6 ounces) grated or 4 to 8 slices melting cheese, such as sharp Cheddar, American or pepper Jack, depending on size of bread
- ½cup (about 2 ounces) grated hard cheese, such as Parmesan, Asiago or Gruyère (or more sharp Cheddar)
Nutritional analysis per serving (4 servings)
464 calories; 31 grams fat; 17 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 18 grams protein; 685 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Set a rack in the bottom third of the oven and heat the oven to 400 degrees. Line a large sheet pan with parchment paper. In the warming oven or a microwave, soften the butter. Spread butter edge to edge on 4 slices of the bread. (You may not need all the butter, depending on the size of your bread.) Place the 4 slices butter-side down on half the prepared sheet pan. Top with the melting cheese, then top with the remaining 4 slices of bread.
- Step 2
Place on the bottom rack and cook until the bottoms are light golden and the cheese is melted, 7 to 9 minutes.
- Step 3
Remove pan from the oven and sprinkle a thin layer of the hard cheese on the empty side of the pan. Spread out the cheese to create holes and lacy edges, like snowflakes, for more crisping. Use a spatula to flip the sandwiches onto the cheese so the tops of the sandwiches adhere to it. Return to the bottom rack and cook until the exterior cheese is light golden and crisp, 5 to 7 minutes. Let cool slightly before eating.
Private Notes
Comments
A light schmear of mayo rather than butter gives the bread a nice crust with less greasiness. Thank you Gabrielle Hamilton.
Good way to get a simple, easy dinner on the table fast and without fuss, and sometimes that’s what you need. I would make this without parchment next time - the sandwiches toasted better without it.
You only butter the bottom of the bottom slice. If you were making conventionally in a fry pan you'd also butter the top of the top slice so it would brown when flipped. Since you are flipping onto melting cheese you don't need to do this. No butter on the inside of the sandwich.
For folks who use mayo, would vegan mayo have the same effect? Does it taste mayo-ish? We are not mayo fans, so I never have it in the house (and always have success with butter in this recipe) but am curious if it's worth our while.
Grilled cheese and tomato soup night is forever changed. We use mayo instead of butter on the outside and finely dice an allium (shallot preferable) to mix in with the shredded melting cheese.—a la Ruth Reichl.
At the cottage , we use a large electric griddle to deliver 8 sandwiches to a crowd . Very efficient and keeps the kitchen cool.