Elevate your grilled cheese game with this sheet-pan grilled cheese recipe!
Say goodbye to flipping sandwiches one by one on the stovetop. This method lets you make multiple perfectly crispy, gooey grilled cheese sandwiches all at once.
The secret? Your trusty sheet pan and oven.
It’s a clever twist on a classic that’ll have you rethinking your sandwich routine. Try it and experience the joy of effortless, delicious grilled cheese!
Why You’ll Love This Sheet-Pan Grilled Cheese
Effortless Preparation: This recipe simplifies the classic grilled cheese by using a sheet pan. It’s so easy to make multiple sandwiches at once.
Crispy Texture: Adding Parmesan cheese creates a deliciously crispy and golden crust.
Cheese Lover’s Dream: Combining sharp cheddar, Gruyère, and Parmesan cheeses results in a rich and complex taste.
Minimal Cleanup: Using parchment paper on the baking sheet helps to minimize mess. Cleanup is a breeze!
Ingredients
- Thick-Cut White or Sourdough Bread: The foundation of your grilled cheese masterpiece.
- Unsalted Butter: The key to achieving that crispy, golden-brown exterior. Generously spread on every slice for maximum deliciousness.
- Sharp Cheddar Cheese: A classic choice for its bold, tangy flavor. It’s the taste you know and love in every bite.
- Gruyère Cheese: Nutty, complex, and an exceptional melter. This cheese elevates your sandwich to gourmet status.
- Parmesan Cheese: The secret weapon for an extra crispy, cheesy crust.
How to Make Sheet Pan Grilled Cheese
Once you try this method, you’ll never make traditional grilled cheese again!
1. PREHEAT the oven to 400°F. Line a large baking sheet with parchment paper.
2. SPREAD the butter generously on one side of each slice of bread*. Place 4 slices, buttered-side down, on the prepared baking sheet.
3. COMBINE the grated cheddar and Gruyère cheeses in a bowl. Distribute the cheese mixture evenly over the bread slices on the baking sheet. Top with the remaining 4 bread slices, buttered-side up.
4. BAKE on the bottom rack of the oven for 4-5 minutes, until the bottoms are lightly golden and the cheese is melted. Flip and cook for another 2-3 minutes.
5. SERVE after cooling for a few minutes. Enjoy!
*OPTIONAL. After spreading the butter on the bread, sprinkle them all with freshly grated Parmesan cheese.
Press it into the bread so it sticks in the butter, then fill with cheese and bake as instructed.
This will give the grilled cheese an extra crispy and cheesy crust!
Tips for the Best Sheet-Pan Grilled Cheese
These trusty tips result in the very best sandwiches.
- The thicker, the better. Opt for thick-cut white or sourdough bread to ensure a sturdy and crispy sandwich.
- Be generous! Spread the softened butter generously on each slice of bread, reaching all the edges for even browning.
- Make it crispy. Place the baking sheet in the oven as it preheats. Then, carefully build the grilled cheese on the hot tray. This guarantees crispy bread.
- Oven placement is key. Bake on the bottom rack to ensure the bread gets evenly toasted and the cheese melts perfectly.
- Baking sheet size. If you have a large enough baking sheet, place all 8 slices of bread, butter side down, on the tray and divide the cheese between them. Bake until golden and melty, then carefully sandwich them together.
- Take a shortcut. Use pre-sliced cheese for convenience. Layer slices of cheddar and Gruyère if you prefer not to grate the cheese.
- Experiment with add-ins. For extra flavor, customize your sandwiches with add-ins like sliced tomatoes, bacon, caramelized onions, or avocado.
- Make it a meal. Pair your grilled cheese with tomato soup, a fresh salad, or crispy fries for a complete and satisfying meal.
How to Store
If you have leftover sandwiches, here’s how to store them.
To Store: Place the grilled cheese in an air-tight container and refrigerate for up to 3 days. This sandwich is best enjoyed fresh.
To Freeze: Wrap individual sandwiches in aluminum foil and place them in a freezer-safe bag. Freeze for up to 1 month and thaw in the refrigerator before reheating.
To Reheat: Preheat the oven to 350°F and bake for 10 minutes, or until the cheese is melted and the bread is crispy. Or, use a skillet over medium heat for a few minutes on each side.
More Grilled Cheese Sandwiches You’ll Love
Italian Grilled Cheese Sandwich
Pesto Grilled Cheese Sandwich
Caprese Grilled Cheese Sandwich
BLT Grilled Cheese Sandwich
Sheet-Pan Grilled Cheese
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kcalThis sheet-pan grilled cheese is about to be your new favorite sandwich! Treat your whole family to gooey, melty goodness by making a bunch at once.
Ingredients
8 slices thick-cut white or sourdough bread
1/2 cup (1 stick) unsalted butter, softened
8 oz sharp cheddar cheese, grated
4 oz Gruyère cheese, grated
1/4 cup grated Parmesan cheese, optional
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Spread the butter generously on one side of each slice of bread, going all the way to the edges*. Place 4 slices buttered-side down on the prepared baking sheet.
- *Optional: After spreading the butter on the bread, sprinkle them all with freshly grated Parmesan cheese. Press it into the bread so it sticks in the butter, then arrange on the sheet tray, butter/cheese side down.
- Combine the grated cheddar and Gruyère cheeses in a bowl. Distribute the cheese mixture evenly over the 4 bread slices on the baking sheet. Top with the remaining 4 bread slices, butter-side up.
- Bake on the bottom rack of the oven for 4-5 minutes, until the bottoms are lightly golden and the cheese is melted. Flip, then bake for another 2-3 minutes.
- Let the sandwiches cool for a few minutes before cutting in half and serving. Enjoy your perfectly crispy, cheesy sheet pan grilled cheese sandwiches!
Notes
- Use a combination of cheeses for maximum flavor: sharp cheddar for classic taste, Gruyère for nuttiness and superior melting, and Parmesan for a crispy topping.
- Generously butter the bread all the way to the edges to achieve an evenly golden-brown, crispy exterior.
- Bake the sandwiches on the bottom rack of the oven so the bread has time to toast perfectly without burning.
it doesn’t say to. but it sounds like you need to only use 1/2 of the cookie sheet for the 4 sandwiches instead of spreading them out? Then it says to flip the sandwiches onto the parmesan cheese so it adheres to the tops. I’m confused. How does the parmesan end up on the top of the sandwich instead of the bottom?
Hi Linda!
Sorry about the confusion.
I’ve clarified/tweaked the method in the post to make it a bit easier to follow 🙂