Sheet-Pan Parmesan-Crusted Grilled Cheese Sandwiches
@eat2gather cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Rj Clatterbuck on SeeMeCook
Make up to eight crisp, golden grilled cheese sandwiches at once using a sheet-pan-and-weighting-pan method instead of standing over a skillet. A Parmesan crust adds savory crunch, but the sandwiches can also be made as classic grilled cheese.
- Time
- 25 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten and dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 640 g
- 115 g
- 100 g
Weights are estimates. Together, the ingredients weigh about 1.53 kg before cooking, which is about 190 g per serving.
Steps
Arrange an oven rack in the center of the oven and preheat it to 425°F (220 °C) (220°C (425 °F)). Line a large rimmed sheet pan with parchment paper or lightly grease it for easier cleanup.
Spread softened butter evenly over one side of each bread slice. Make sure the butter reaches close to the edges so the bread browns evenly.
Place eight slices of bread butter-side down on the prepared sheet pan. Add the cheese evenly over the bread, keeping it inside the edges so it does not run excessively onto the pan.
Top each sandwich with a second slice of bread, placing the buttered side facing upward.
For the optional Parmesan crust, sprinkle the finely grated Parmesan evenly over the buttered tops of the sandwiches and gently press it into the butter so it adheres. Omit the Parmesan for classic grilled cheese.
Cover the sandwiches with a second sheet pan, positioned upside down if necessary so it rests over the sandwiches without crushing them. Place a heavy, oven-safe pan or skillet on top to weigh the upper sheet pan down. This arrangement cooks and browns all the sandwiches at once and helps them stay flat.
Bake the stacked pans for about 10 minutes, until the bottoms are browned and the cheese has begun to melt. Carefully remove the upper weighted pan and sheet pan; the pans will be very hot.
Return the uncovered sandwiches to the oven and bake for 3–5 minutes more, until the tops are golden and crisp and the cheese is fully melted. Watch closely near the end to prevent over-browning.
Let the sandwiches rest for 1–2 minutes, then cut and serve hot. Add fillings such as ham or other cooked ingredients before replacing the top bread, if desired.
Notes
The available source confirms the sheet-pan method, that up to eight sandwiches can be made at once, and that the Parmesan crust is optional. Exact quantities, oven temperature, and pan-stacking details were not visible in the supplied description or transcript and have been estimated. Use only oven-safe pans for weighting. Possible variations mentioned by the author include ham-and-cheese and pizza grilled cheese.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 664
- Protein
- 31 g
- Carbs
- 42 g
- Fat
- 42 g
- Fiber
- 2 g
Where the calories come from
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