Sheet-Pan Grilled Cheese
Published Nov. 9, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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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.
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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.
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.
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.
The bottom was less golden brown than I wanted when I flipped the sandwiches, but continued to darken (while face up) during the second half of cooking and ended up beautifully toasted. Everyone loved the cheesy crunch of the parmesan.
Made these with TJ tomato soup for an easy dinner. Used TJ's peasant bread but I sliced it too thick, maybe used pre-sliced sourdough ww bread next time? I also used combo of mayo and German mustard in place of smearing the butter. Cheese was gouda and XS cheddar. Took a while for that bottom cheek to get "toasty" versus greasy and just melted.
Ali, thank you for this! I threw in sautéed kale, mushrooms and some Mama Lil's peppers to keep the cheeseiness company. An awesome vehicle for clean-out the fridge meals. So delicious!