Sheet Pan Grilled Cheese Sandwiches
A warm, gooey, toasty grilled cheese sandwich is such a classic but it’s hard to feed a crowd one sandwich at a time. Well, this sheet pan recipe has that problem solved! All of the goodness of a grilled cheese sandwich is assembled, 8 sandwiches at a time, and baked in the oven between two searing hot sheet pans. The result? A quick, delicious grilled cheese sandwich feast for the family. Just serve with a side of tomato soup and a quick dinner is on the table – with the classic grilled cheese sandwich as the star!
Recipe and photography
by Emily Schuermann, Food for a Year.
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Prep Time
30 Minutes -
Cook Time
20 Minutes -
Servings
8–16
Ingredients
- 1 loaf of sourdough bread, sliced (or bread of choice)
- 1 8-ounce block Hiland Cream Cheese, room temperature
- 1 8-ounce package Hiland Grated Colby and Monterey Jack Cheese
- 8 ounces Hiland Cheddar Cheese, grated
- ½ c (1 stick) Hiland Salted Butter, softened
Directions
- Preheat the oven and (2)-½ sheet sheet pans to 400°.
- In a large mixing bowl, using a hand mixer, combine all 3 cheeses. Butter one side of each slice of bread.
- Carefully remove the preheated sheet pans from the oven and arrange a single layer of buttered bread, butter-side down, one one pan.
- Spoon ⅓ cup cheese mixture onto each bread slice and spread evenly*. Top with another bread slice (butter side up) and place remaining preheat pan atop the assembled sandwiches.
- Immediately return the sheet pans, loaded with the sandwiches, to the oven and place a cast iron (or heavy skillet) atop the top sheet pan. For even browning, flip the sandwiches over halfway through the baking time.
- Bake for 20 minutes. Once baking is complete, remove from the oven and cut each sandwich in half.
- *Note – you can half this recipe or reserve half of the cheese mixture for up to two weeks. If using all of the cheese mixture prepare 16 sandwiches by repeating the steps of the instructions.
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