This sheet pan grilled cheese recipe is the easiest way to make everyone’s favorite comfort food. Enjoy golden crispy bread stuffed with gooey melted cheese – no stovetop required!
Today we’ve got another fun way to make grilled cheese sandwiches. All you need is a few ingredients and a rimmed baking sheet.
The quick oven-baked method is scalable, so you can easily make one sandwich or enough to feed a crowd. Plus there’s no flipping – great for kids or anyone with limited grip strength.
And because the slices aren’t sandwiched together until the end, you can add fresh toppings like spinach, tomatoes, or pickles without making your sandwich soggy!
Butter or Mayo: Use either one, they both will help your bread to brown and crisp. Butter adds a nice buttery flavor (surprise, surprise) while mayo imparts a little tanginess.
Cheese: We used shredded pepper jack cheese but any melty cheese will do. Cheddar, Havarti, gouda, or provolone are all good options. Especially, when you combine different cheeses together!
Fruit Spread: If you’ve never added jam to your grilled cheese you’re missing out. It gives the sandwich a nice balance of savory-sweet flavor. Apricot or raspberry preserves are our go-to. For a more grownup flavor, try these balsamic roasted cranberries.
To get the sandwich nice and crispy we’re going to start by preheating the baking sheet. This will turn it into a mini griddle. Pro Tip: Make sure all of your bread slices fit in the pan first.
Since we’re only making one sandwich today, I’m going to use a toaster oven and our favorite eighth sheet pan, but this recipe will work in a traditional oven too.
1. Adjust the toaster oven’s cooking rack to the bottom position and select the BAKE setting. When making sandwiches for a group using our traditional big oven, I usually go with the middle rack level. Either way, place the empty pan inside the oven and preheat to 400°F.
2. Lay the bread slices on a cutting board and spread each one with a thin layer of mayonnaise. Butter works great too but I like that you don’t have to wait for the mayo to soften.
3. Flip the slices over and spread them with the fruit preserves, if using. Then divide the shredded cheese over each slice of bread.
4. Put on oven gloves or mitts. Carefully remove the hot pan and set it on a cooling rack or another heat-safe surface. As you add the bread slices (cheese-side-up) you should hear a little sizzle when each one hits the pan.
5. Return the pan to the oven and cook until the bread is golden on the bottom and the cheese is melted and bubbly (but not browned), about 6 to 7 minutes.
6. Carefully remove the hot pan from the oven and use a spatula to transfer the slices to your cutting board. Cover one cheesy piece with the fresh spinach or anything else you desire, top with the remaining slice, and dig in!
More Tasty Sandwich Recipes
- Zucchini and Hummus Pita Sandwiches
- Portobello Mushroom Sandwich (easy sheet pan recipe!)
- Make-Ahead: Frozen Grilled Cheese Sandwiches
- Toasted Peanut Butter and Jelly Sandwich
- Toasted Caprese Sandwich
- Broiled Eggplant and Avocado Sandwich
- Air Fryer Grilled Cheese
- 26 Mouthwatering Vegetarian Sandwiches and Wraps
- 2 slices Sandwich Bread
- 1 to 2 teaspoons Mayonnaise or Softened Butter*
- 2 teaspoons Apricot Preserves (optional)
- 1.5 ounces shredded Pepper Jack Cheese (about 1/4 cup plus 2 tablespoons)
- 1/4 cup Fresh Baby Spinach (optional)
- If using a toaster oven, adjust the cooking rack to the bottom position and select the BAKE setting. For a traditional oven, use the middle rack level.
- Place an empty baking sheet inside the oven and preheat to 400°F.
- Spread one side of each bread slice with a thin layer of mayonnaise. Flip the slices over and spread with apricot preserves. Top with shredded cheese.
- Carefully remove the hot pan and add the bread slices, cheese-side-up. Return to the toaster oven and cook until the bread is browned on the bottom and the cheese is melted about 6 to 7 minutes.
- Remove the pan, place spinach in an even layer on one slice of bread, top with the remaining cheesy bread piece, and dig in!
You may need more or less mayonnaise or butter depending on the size/type of bread used. You’re aiming for a thin layer, too much and your bread will be soggy and greasy instead of crispy.
Nutrition Information:Yield: 1 Serving Size: 1 Sandwich
Amount Per Serving: Calories: 353Total Fat: 16.3gSaturated Fat: 7.8gCholesterol: 39mgSodium: 794mgCarbohydrates: 42.1gFiber: 14.2gSugar: 11gProtein: 18.9g