Sheet-Pan Grilled Cheese
Who needs to stand over a stovetop flipping individual sandwiches when you can make five perfectly golden, ultra-cheesy grilled cheese sandwiches all at once? This sheet pan method is about to revolutionize your comfort food game.
This isn’t your basic grilled cheese – we’re talking a triple cheese threat with sharp cheddar, provolone, AND Swiss, plus a secret weapon: creamy herbed goat cheese that takes these sandwiches from good to “can’t-stop-thinking-about-it” amazing.
Ingredients
- 6 tablespoons (3 ounces) unsalted butter
- 2 tablespoons herbed goat cheese
- 10 slices thick white bread
- 5 slices sharp white cheddar cheese
- 5 slices provolone cheese
- 5 slices Swiss cheese
Steps
- Position rack in the upper third of the oven and preheat to 425°F (218°C). This higher rack position ensures even browning of both sides of the bread.
- Place 6 tablespoons butter on a rimmed baking sheet and place in the oven for 5 minutes until completely melted. Watch carefully – you want melted butter, not browned butter.
- Spread about 1 teaspoon herbed goat cheese evenly on 5 bread slices. The goat cheese should reach the edges but not be too thick, or it will overpower the other cheeses.
- Carefully tilt the hot pan to coat the entire surface with melted butter. Arrange all bread slices in a single layer – goat cheese sides facing up. The bread should not overlap.
- Layer cheeses: Place 1 slice cheddar on each goat cheese piece, and 1 slice each provolone and Swiss on the plain bread slices. Staggering different cheeses ensures optimal melting.
- Bake at 425°F (218°C) for 7 minutes until cheese is bubbly and bread begins to brown. Look for the cheese to be completely melted but not running off the bread.
- Remove from oven and quickly assemble sandwiches by flipping the provolone/Swiss sides onto the cheddar sides. Return to oven for 3-4 minutes until golden brown and crispy. The bread should make a hollow sound when tapped.
