Sheet Pan Grilled Cheese Sandwiches

How about a quick and tasty way to feed your (small OR large) hungry herd? Sheet Pan Grilled Cheese Sandwiches are your perfect mealtime solution.

I LOVE a good melty, cheesy grilled cheese sandwich. But, it honestly never fails. I burn at least 1 side of EVERY single grilled cheese sandwich I make. No matter how hard I try – the pan gets hotter faster than I expect and once I flip it over – BOOM! black as a piece of coal (and similar tasting too).

That’s why I think this sheet pan method is so.very.spectacular. Once you see how easy and *burn-proof* this method of grilled cheese making is, this will be your go-to sandwich-making method for sure.

Optional (LOADED) Sheet Pan Grilled Cheese Sandwich fillings:

• roast beef
• turkey
• pepperoni
• bacon

• colby jack
• horseradish cheddar
• cream cheese
• queso fresco

• heirloom pepper jelly (my personal fave)
• onion-paprika jam
• dijon mustard

Although these meaty fillings and add-ons are delicious and hearty – they take a backseat to the technique that makes this sheet pan grilled cheese sandwich recipe a keeper! So let’s talk methodology.

There are 3 steps you need to follow for the perfect Sheet Pan Grilled Cheese Sandwiches:

• preheat your oven and pans (425°)
• use TWO pans with sandwiches sandwiched between
• use a heavy cast-iron to press the sandwiches while baking

Once you’re set up for sheet pan grilled cheese making, spread a THIN layer of real mayonnaise over one side of each bread slice. Place one slice (mayo-side down) on the pre-heated baking sheet.

Top each bread slice with cheese and optional fillings ( I used turkey, queso fresco, colby jack and heirloom pepper jelly). Add a final layer of cheese and top off with bread (mayo-side up).

Place remaining (HOT) baking sheet atop the sandwiches, press with a heavy (cast-iron) skillet and bake.

Here’s what happens when you pull these sandwiches out of the oven (thanks to the mayo and the preheated pans and the heavy cast-iron).

PERFECT MELT + PERFECT TOAST

Whether you’re making 2 or 8 sandwiches, 15 minutes at 425° is the perfect amount of time to melt the insides and toast the outsides. (no more burned grilled cheese sandwiches – guaranteed!)

Sheet Pan Grilled Cheese Sandwiches

Ingredients

• 4-16 slices of bread (depending on how many sandwiches you’re making)
• 1/4 c real mayonnaise*
• 4-16 sliced cheese (I prefer queso fresco and colby jack)

Optional Fillings

• lunch meat (optional)
• heirloom pepper jelly (my personal fave)
• onion-paprika jam
• dijon mustard

Instructions

• preheat your oven and pans (425°)
• use TWO pans
• use a heavy cast-iron

Once you’re set up for sheet pan grilled cheese making, spread a THIN layer of real mayonnaise completely over one side of each bread slice.

Place one bread slice, mayo-side down, onto a heated baking sheet. Repeat for desired number of sandwiches (a half-sheet baking sheet fits 8 slices).

Top each bread slice with cheese, optional deli-meat (1-2 slices)
+ any additional fillings. Add a final layer of cheese and top with bread (mayo-side up).

Place remaining (HOT) baking sheet atop the sandwiches, press with a heavy (cast-iron) skillet and bake in a preheated over for 15 minutes.

Slice and serve immediately.

*You can use softened salted or unsalted butter in place of mayo.

Here’s another sheet pan sandwich idea we LOVE!