Buzz
Among dependable sandwiches, the grilled cheese stands unmatched. Its straightforward preparation and universal appeal make it a favorite, though scaling it for large groups can be challenging. To address this, I devised a method to create grilled cheese with all the stovetop benefits but scalable for crowds. I also believe party food shines when bite-sized, allowing guests to enjoy it effortlessly. My solution? Craft one enormous grilled cheese in the oven, then slice it into small, shareable pieces. The outcome was a flawless, cheesy delight.
Executed correctly, this technique yields a crispy, golden exterior and a gooey, flavorful center, all without the hassle of flipping individual sandwiches. You’ll need the standard grilled cheese ingredients, scaled up significantly, along with two similarly sized sheet pans and an oven-safe skillet or pot. I opted for soft wheat bread, slightly trimming the rounded edges to ensure the slices fit snugly in the pan. (For efficiency, stack and trim multiple slices at once using a serrated knife.) Save the trimmings for breadcrumbs or a quick snack. Arrange the bread slices on the pan, fitting half-pieces as needed to cover the surface. Use a pastry brush or flexible spatula to generously coat the bread with softened, salted butter, treating it as one cohesive piece.
Turn the slices over so the buttered side faces the baking pan. Add your preferred cheeses and seasonings—I chose Boursin, cheddar, and black pepper, but you can use your go-to favorites. Cover the filling with more bread slices, arranging them in a staggered pattern to avoid perfect edge alignment. (For example, if the bottom layer has full slices on the right and half slices on the left, reverse this for the top layer.) This ensures the pieces stay connected even if you don’t cut along the seams. Butter the top layer as you did the bottom, but leave it butter-side up.
To create smaller, pull-apart pieces later, think of it as crafting one cohesive sandwich rather than multiple individual ones. Ensure the filling covers all bread divisions to avoid gaps when cutting. If I had more cheese on hand, I would have spread it even more generously.
Place a second sheet pan on top, ensuring the metal presses firmly against the buttered bread. Transfer it to a preheated oven at 400°F, and place a heavy, oven-safe skillet or pot on top. Bake for 20 minutes. The direct contact between the sheet pans and the buttered bread creates a crispy, evenly toasted surface on both sides of your giant grilled cheese. I skipped using parchment or foil to avoid hindering browning and potential sticking. After 20 minutes, remove the skillet and top tray. While the edges will be golden, the area under the skillet might be lighter. Broil for two minutes to achieve an even finish.
Remove the sandwich from the oven and use a small knife or metal spatula to free any melted cheese around the edges. Quickly place a large cutting board on top and flip it to release the sandwich from the pan. While it’s still hot and crisp, slice it into your desired portion sizes and serve to eager guests. A 10 by 15-inch sheet pan can yield 20 to 48 pieces, depending on how you cut it.
