Sheet Pan Grilled Cheese (Batch Cook Method)
A genius way to make grilled cheese for a crowd — bake them all at once on a sheet pan for perfectly crispy, melty sandwiches every time.
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Ingredients
- Sliced bread - you can use white, sourdough, or whole grain
- Butter - softened for spreading - or use mayonnaise
- Cheese - cheddar, mozzarella, or a blend. Sliced or shredded work.
- Optional add-ins - sliced tomato,ham or turkey slices, shredded chicken, pesto, or ranch dressing
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Lay out bread slices. Spread butter or mayo on one side of each slice — that side will face outward. Place half the slices butter-side down on the baking sheet. Add shredded cheese and any extras like ham, pesto, or thin tomato slices. Top with the remaining bread slices, butter-side up.
- Arrange the sandwiches in a single layer on the prepared baking sheet.
- Tip: Place a second baking sheet on top to gently press them down — this helps both sides toast evenly and keeps them perfectly flat.
- Bake for 25–27 minutes, or until the bread is golden brown and the cheese is fully melted. Remove from the oven, slice diagonally, and serve immediately.
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Notes
- Shredded cheese melts more evenly than slices.
- Butter both outer sides for crispness.
- Weigh down with a second pan for even browning.
- Serve right away for the best texture.
Nutrition info is auto-calculated and meant to be an approximation only.
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