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Close up of 2 Finished Grilled Cheeses on the sheet pan.

OK, I know grilled cheese is a pretty basic food and really doesn’t need a recipe. But just hear me out. This post is more about the technique, not the recipe itself, although, I’m also sharing my favorite cheeses I use to make the perfect cheese pull gooey grilled cheese.

PERFECT FOR A CROWD

This recipe ultimately came about because I have 7 people in my family, and making grilled cheese sandwiches one at a time has become a chore, even on the griddle. I set out to figure out a way to make enough grilled cheese for everyone in the family at once.

The griddle is the second-best option, but even then I can only make 4 at a time. Enter… my oven!

One thing I did figure out, is having a pizza stone on the bottom rack makes a HUGE difference. If you don’t have a pizza stone, it will still work out fine, but the pizza stone really helps with crisping the outside of the sandwich.

I cook one pan on the pizza stone for the first half, rotate them and then cook the second half.

The rest of my secrets to a perfect grilled cheese are next.

TIPS FOR SUCCESS

I’ve had many grilled cheese sandwiches in my time, a benefit of living in Wisconsin. Here are my tips for making the perfect ooey-gooey grilled cheese.

The bread can make a difference. Of course, you can use any bread that you have in your pantry already (I most certainly do, quite often-including when I took the pictures for this post). However, If you have the option, I suggest buying a crusty whole grain or regular sourdough sliced bread for maximum awesomeness in flavor.
Top with high-quality cheeses. Being in Wisconsin, we have a lot of options for cheese. Many of them year after year, outbeat even the European cheeses. There is a lot of pride here in how we create cheese. So trust me when I say, I know cheese. I chose to mix three different cheeses for a reason. They each have a different moisture content that helps in creating that perfect grilled cheese. You know the one, that is gooey, soft, and still has a great pull. But no matter what cheese you use, ensure it’s high quality. You’ll notice.
Grate the cheese yourself. Pre-shredded cheeses are lightly coated in anti-caking agents such as potato starch and powdered cellulose so they don’t stick together, but the starch prevents your cheese from melting into that signature gooeyness you know and love. So take the time and shred your own. Want a good product for this. I LOVE the Rachael Ray Box Grater. If you have a Cuisinart, you could also use the shredding disc!

COOKING WITH KIDS

DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.

Older Kids

Older kids can help with shredding if you’re using a box grater and putting the sandwiches in the oven (obviously, this really depends on how old… ovens are HOT)

Younger Kids

Younger kids can help with spreading the mayo, “sprinkling” the cheese mixture and setting the bread slices on the pan.

DID YOU MAKE THIS GRILLED CHEESE RECIPE?

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Sheet Pan Grilled Cheese

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If you’re looking to make grilled cheeses for a group, this recipe is perfect for you! It makes it super easy by letting you make multiple sandwiches all at once!

Total Time: 30 minutes
Yield: 8 sandwiches 1x

Ingredients

Units Scale

8 tablespoons Mayonnaise
16 slices Sandwich Bread (I like a multigrain, but use whatever you like)
8 oz Marble Jack Cheese (grated)
8 oz Cheddar Cheese (grated)
3 oz Muenster Cheese (cut into small cubes)
1 teaspoon Kosher Salt
1 teaspoon Freshly Ground Black Pepper

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Instructions

Preheat the oven to 450°F.
In a mixing bowl, mix together 8 oz Marble Jack Cheese, 8 oz Cheddar Cheese, and 3 oz Muenster Cheese along with and . Set aside.
Spread about 1 1/2 teaspoons of mayonnaise on one side of each slice of bread. Arrange 8 slices, mayo side down, on a rimmed baking sheet. Mound about 1/2 cup of the cheese mixture in the center of each slice (leave the cheese exposed)
Place the pans in the center racks of the oven (you will have to switch them during the 7-minute mark if you find that you need to place the pans on the top, and bottom rack due to space). Bake for about 15 minutes. The bread should be golden brown and the cheese should be nice and melty. Carefully remove the baking sheets from the oven, flip one cheesy bread to another, and transfer the sandwiches to a cutting board. Cut into pieces and serve.